Giant Dubai Chewy Cookie
Giant Dubai Chewy Cookie
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
For the Green Chewy Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon green food coloring, or more, as needed
- 1 cup mini marshmallows
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-5 minutes.
⏱️ 5 min
- 2
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the dark chocolate chips.
⏱️ 5 min
- 5
Cover the cookie dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min
- 6
While the dough chills, prepare the green chewy filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
⏱️ 5 min
- 7
Add the green food coloring to the cream cheese mixture, starting with 1/4 teaspoon and adding more until you achieve a vibrant green color. Fold in the mini marshmallows.
⏱️ 3 min
- 8
Place the green filling mixture in the freezer for 15-20 minutes to firm up slightly, making it easier to handle.
⏱️ 20 min
- 9
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 10
Divide the chilled cookie dough into 8 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter. Take about 2 tablespoons of the green filling and place it in the center of the dough disc.
⏱️ 5 min
- 11
Carefully bring the edges of the cookie dough up and around the filling, pinching them together to completely seal the filling inside. Gently reshape into a large, round cookie. Repeat with the remaining dough and filling.
⏱️ 5 min
- 12
Place the stuffed cookies on the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
⏱️ 15 min•🌡️ 375
- 13
Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the filling to set and prevents them from breaking.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Dubai Chewy Cookie
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
For the Green Chewy Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon green food coloring, or more, as needed
- 1 cup mini marshmallows
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 3-5 minutes.
⏱️ 5 min - 2
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the dark chocolate chips.
⏱️ 5 min - 5
Cover the cookie dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 30 min - 6
While the dough chills, prepare the green chewy filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
⏱️ 5 min - 7
Add the green food coloring to the cream cheese mixture, starting with 1/4 teaspoon and adding more until you achieve a vibrant green color. Fold in the mini marshmallows.
⏱️ 3 min - 8
Place the green filling mixture in the freezer for 15-20 minutes to firm up slightly, making it easier to handle.
⏱️ 20 min - 9
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 10
Divide the chilled cookie dough into 8 equal portions. Take one portion and flatten it into a disc about 4 inches in diameter. Take about 2 tablespoons of the green filling and place it in the center of the dough disc.
⏱️ 5 min - 11
Carefully bring the edges of the cookie dough up and around the filling, pinching them together to completely seal the filling inside. Gently reshape into a large, round cookie. Repeat with the remaining dough and filling.
⏱️ 5 min - 12
Place the stuffed cookies on the prepared baking sheet, leaving ample space between them as they will spread. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.
⏱️ 15 min•🌡️ 375 - 13
Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the filling to set and prevents them from breaking.
⏱️ 10 min