Giant chocolate chip cookie

Giant chocolate chip cookie

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I found recently an amazing recipe for a giant and soft chocolate chip cookie  stuffed with Philadelphia cheese, American cuisine par excellence! Thanksgiving and Christmas are coming soon, so it is a good excuse to prepare it for a dinner with family and friends, and everybody will love it so you have no excuse to not try it!

The recipe is inspired by the Cookie Dough Reese’s Pie but some of the ingredients are not available in Spain so I adapted it and turn it into a soft chocolate chip cookie. Also I am not a huge fan of peanut butter, so I changed it for the delicious dulce de leche, very popular in Spain and Argentina.

One last bit of advice: wait until the chocolate chip cookie cools down before you eat it, it’s much better the day after!

Bon appétit!

Giant chocolate chip cookie

Prep Time: 30 minutes

Cook Time: 45 minutes

Ingredients for an 11 inch tray

Giant chocolate chip cookie

Giant chocolate chip cookie


  • 2/3 US cup (150g) softened butter
  • 2 US cup (220g) flour
  • 1 tsp baking soda
  • 1/3 tsp Salt
  • 2 tbsp dulce de leche
  • 2/3 US cup (200g) brown sugar
  • 1 egg at room temperature
  • 1/2 vanilla pod (keep the other half for the cream mixture)
  • 5,4 oz. chocolate chips or chocolate dessert chopped into small pieces
Cream Cheese Filling
  • 8 oz. (230g) cream cheese Philadelphia type
  • 1/3 US cup (40g) icing sugar
  • 1 egg at room temperature
  • 1/2 vanilla pod


    1. Pre-heat the oven at 325ºF (160ºC) in conventional mode (not the convection one), and cut the butter in small pieces in a big bowl.
    2. While the butter is softening, chop the chocolate in small pieces if you don’t use chocolate chips and set aside.

    1. Sieve the flour in a medium bowl (not the one with butter) and mix with the baking soda and salt. Set aside.
    2. Add the dulce de leche and sugar to the butter now softened and mix with an electric mixer. Incorporate the egg and mix again.
    3. Cut the vanilla pod in 2 halves, and open one of them delicately with the knife to collect the vanilla seeds inside. Add it to the dough and mix.
    4. Combine the flour mixture with the wet mixture in the big bowl little by little.
    5. Finally incorporate half of the chocolate chips to the dough and set aside.

Cheese cream:
    1. Mix the cheese cream, icing sugar, the egg and the rest of the vanilla pod seeds in a medium bowl with an electric mixer for a couple of minutes.

    1. Spread half of the dough in a rectangular 11 inch tray and cover with the rest of chocolate chips.
    2. Overlay with the cream cheese mixture and crumble the rest of the dough evenly on the top of it.

  1. Cover the tray with a foil and place in the oven for 20 minutes. Remove the foil and cook for 20 to 25 extra minutes, until the top of the cookie is starting to colour.
  2. After cooking, let the cookie cool down on a shelf, and place it in the fridge for at least a couple of hours until it’s ready.




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