The trouble with making a “giant” cookie

Share on facebook
Share on linkedin
Share on twitter
Share on email

You’d think making a big cookie would be pretty straightforward, right?

Well that’s where you’d be wrong. Or at least we were…

From adding too much water making the dough extremely sticky, to not having enough cookie mix.. it should’ve been an easier process than what it was – but it was still fun!

We started off by adding everything we needed into a bowl. Betty Crocker Cookie Mix (I won’t tell if you won’t), a few tablespoons of water and teeny tiny bit of butter. We firmly whisked it together until it wasn’t coming apart easy… and believe me, it really wasn’t!

Then it was popped into the oven for around 18 minutes at 150 degrees. We didn’t want to overcook it, cookies are ALWAYS better when soft.

After it had cooked, we took it out and figured that we needed to get creative.

To be honest, we couldn’t just end our work with a plain, slightly above average sized cookie. Nutella and whipped cream soon came to mind. Obvs.

One side was covered in the chocolate sauce, the other in cream, and then sprinkled a lot (and I mean A LOT) of Hundreds and Thousands all over it.

We’re still pretty happy with how our colourful creation came out though!

You can surely do better than us. Give it a go yourselves and let us know how you get on! Find us on Facebook, TikTok, Twitter and Instagram.

@foodenvee

LUXURY COOKIE 🍪 ##cookie ##cookies ##nutella ##whippedcream ##chocolate ##calories ##sprinkles ##luxury ##food ##foodenvee

♬ Plastic – Unghetto Mathieu
Scroll to Top