Loaded Chocolate Chip Cookies Recipe

loaded chocolate chip cookies on a wire cooling rack

4.72 from 14 votes

Loaded Chocolate Chip Cookies Recipe

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!

Prep Time20

Cook Time16

Total Time36

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
2-3 Baking Sheet
Cookie Portion Scoop

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
1½ teaspoons pure vanilla extract 6 grams
3½ cups all-purpose flour 420 grams
1½ 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