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+ servings
loaded chocolate chip cookies on a wire cooling rack

Loaded Chocolate Chip Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 60 cookies
Calories: 196kcal
Author: Becky Hardin
These loaded chocolate chip cookies are the thing of dreams! These giant cookies are easy to make and makes a huge batch too! Topped with chocolate and peanut butter chips, these cookies just like Mom used to make!
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Ingredients

  • 1 cup granulated sugar 200 grams
  • ½ cup light brown sugar 107 grams
  • ½ cup dark brown sugar 107 grams
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 1 cup canola oil 200 grams
  • 1 large egg 50 grams, lightly beaten
  • teaspoons pure vanilla extract 6 grams
  • cups all-purpose flour 420 grams
  • teaspoons kosher salt 5 grams
  • 1 teaspoon baking soda 6 grams
  • 1 cup Rice Krispies cereal 28 grams
  • 1 cup old-fashioned rolled oats 100 grams
  • ½ cup sweetened shredded coconut 43 grams
  • 12 ounces milk chocolate chips 340 grams, divided (1 package), Ghirardelli recommended
  • 11.5 ounces semi-sweet chocolate chips 326 grams, divided (1 package), Ghirardelli recommended
  • 10 ounces peanut butter baking chips 283 grams, divided (1 package)

Instructions

  • Preheat oven to 350°F and position the oven rack in the middle position. Line 2-3 large baking sheets with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugars, butter, and oil together. on medium speed for 3 minutes. Scrape down the sides after each minute. Add the egg and vanilla and beat another 1 minute. Again, scrape down the sides.
    1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, 1 cup canola oil, 1 large egg, 1½ teaspoons pure vanilla extract
  • While the sugar mixture is mixing, whisk the flour, salt, and baking soda together in a large bowl.
    3½ cups all-purpose flour, 1½ teaspoons kosher salt, 1 teaspoon baking soda
  • Turn off the mixer and add the flour mixture. Turn the mixer to low and mix just until no flour is visible. Do not over-mix or the cookies won’t be as tender.
  • Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until incorporated.
    1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 ounces milk chocolate chips, 11.5 ounces semi-sweet chocolate chips, 10 ounces peanut butter baking chips
  • At this point, the dough can be placed in an airtight container and refrigerated up to 2 days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
  • When ready to bake, use a 2-inch diameter scoop (2 tablespoon size) to scoop the batter for each cookie. Place 2-3 inches apart on a baking sheet.
  • Top cookies with the remaining ¼ chocolate and peanut butter chips.
  • Bake 14-16 minutes, rotating the cookie sheet after 7 minutes.
  • Transfer cookies to a cooling rack and repeat the baking process until all cookies are baked.

Video

Notes

  • If you only have light or dark brown sugar, you can use just one kind.
  • Bake the cookies in a pre-heated oven for the best results.
  • If you don't have a stand mixer, you can mix the dough by hand in a large bowl.
  • Let the cookies cool on a rack before serving.
Storage: Store loaded chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 95mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg