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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: 182kcal
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!
Print Recipe

Ingredients

  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • 1 cup unsalted butter softened
  • 1 cup canola oil
  • 1 large egg lightly beaten
  • teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon table salt
  • ½ teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 1 cup Rice Krispies
  • 1 cup rolled oats Old-Fashioned
  • ½ cup sweetened coconut
  • 1 12 ounce package milk chocolate chips (I love Ghirardelli chips), divided
  • 1 11.5 ounce package semi-sweet chocolate chips, divided
  • 1 10 ounce package peanut butter chips, divided

Instructions

  • Heat oven to 350°F and position the oven rack to the middle position. Line 2-3 large baking sheets with parchment paper.
  • In the bowl of a stand mixer, combine granulated sugar, brown sugars, butter and oil. Mix on medium speed 3 minutes. Scrape down the sides after each minute. Add egg and vanilla and beat another 1 minute. Again, scrape down the sides.
  • While the sugar mixture is mixing, whisk together flour, table salt, coarse salt and baking soda in a large bowl.
  • 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, chocolate chips and peanut butter chips. Mix just until incorporated.
  • At this point, the dough can be placed in an airtight container and refrigerated up to two days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
  • When ready to bake, use a 2”-diameter scoop (2 tablespoon sizto scoop the batter for each cookie. Place 2”-3” apart on a baking sheet.
  • Add extra chocolate and peanut butter chips to the top of the cookies, if more baking chips are desired.
  • 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.
  • Enjoy!

Video

Notes

*Note: Cookies will keep in an airtight container up to 3 days (if they last that long.
*Note: To freeze, place cookies in a double layer of zip-lock style, gallon-size bags (be sure to squeeze or suck out (with a straw) extra air). Cookies can be frozen up to 6 months. When defrosting, leave cookies in the freezer bags, on the kitchen counter, until defrosted.

Nutrition

Serving: 1cookie | Calories: 182kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg