Everything but the pantry Cookie (8 inch cookie pie)
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I’m calling this an everything but the pantry cookie because I put a lot of things from the pantry in it. Not trying to be too mysterious here. But basically, its a recipe you can use to make a giant soft chewy cookie and put whatever you want in it like pretzels, a milk chocolate Harry Potter wand, the remnants of a dark chocolate bar from your purse, the remainder of a white chocolate chip bag and of course, sprinkles! Or chopped up Girl Scout thin mint cookies, chocolate sprinkles and chocolate chips. The pantry is your oyster my friend.
The pretzel/sprinkle/Harry Potter wand combo was by far my favorite. It must have been the wand (magic). I know they were really good because my husband and I ate the whole batch. Down to the last sort of stale ones a week later. This could be because I have a renewed sense of duty to not be wasteful, given current times, or because they’re are just really tasty cookies. I think it was both things. I wasn’t really even planning on doing a post about these (I really just wanted to eat cookies) but they turned out so good I wanted to share.
How to Make a Giant Cookie Pie!
Making a recipe for one giant everything but the pantry cookie is about the same as making one for a lot of little cookies: start by creaming butter (unsalted) and sugars (brown & white) until creamy.
Next we continue on and add vanilla and the egg, beating until fully incorporated.
And lastly: the dry ingredients: all-purpose flour, baking soda and salt.
And for reals lastly: the funnest part: the mix-ins!
Have fun with the mix-ins. Look in your pantry and get creative. I’m including measurements for the pretzel/sprinkle/Harry Potter wand combo. You can just use milk chocolate if you are out of Harry Potter wands 🙂
Shaping the dough for baking
You will need to shape the dough into a flat disc for baking. It should be about 1 1/2 inches high. Just place it in the center of a prepared baking sheet.
More easy cookie recipes
PrintEverything But The Pantry Cookie XL
A little recipe for when you just want a cookie already and don’t feel like scoopin’ and droppin’.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter (softened)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 eggs
- 1 tsp vanilla extract
- 1/3 cup pretzels (chopped into small pieces)
- 1/4 cup milk chocolate (chopped)
- 1/4 cup dark chocolate (chopped)
- 1/4 cup white chocolate chips
- 1/4 cup sprinkles, plus more for topping
Instructions
- Preheat oven to 375.
- Combine dry ingredients in a bowl: flour, baking soda & salt.
- Using an electric mixer, beat butter, sugar and vanilla until creamy.
- Add the egg and beat until fully combined. Gradually beat in the dry ingredients.
- Add the mix-ins and stir until combined. Shape into a disc on a greased or parchment-lined cookie sheet. It should be about an inch and a half high.
- Bake for 15 minutes uncovered, then tent a piece of foil over the cookie and bake for 10 minutes more. This will keep the edge from getting too brown. Check after the 25 minutes – if the middle is still very jiggly, cookie for another 5 minutes.
- Top with extra sprinkles & enjoy!
Giant cookies are always winners in our house, especially those made with pantry ingredients. This one looks absolutely fabulous!
Yes! It’s a great way to use up stuff that might otherwise go to waste. Thank you!