Colossal Candied Cookie

Our flat Baking Stone bakes this giant cookie to perfection. Or, for smaller appetites, try our drop cookie variation.


  • 1 cup candy-coated chocolate pieces
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1   egg
  • 1 teaspoon vanilla


  1. Preheat oven to 350°F. Reserve 1/3 cup candies for decorating; coarsely chop remaining candies with Food Chopper. Set aside. In Small Batter Bowl, combine flour, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add flour mixture; mix well. Stir in chopped candies. Place dough in center of Large Round Stone with Handles. Using lightly floured Baker’s Roller®, roll out dough to 11-inch circle. Decorate with reserved candies. Bake 16-18 minutes or until light golden brown. Cool completely. Carefully loosen cookie from Baking Stone with Bread Knife. Cut into wedges to serve. 


  • 10  servings

Nutrients per serving:

Approximately 260 calories and 12 grams of fat per serving

Cook's Tips:

Take advantage of colored candy-coated chocolate pieces available at special holidays and tailor your cookie to fit the colors of the season.

For that special occasion, fill the Easy Accent® Decorator with prepared frosting and decorate cookie as desired. 

Candied Drop Cookies: Prepare cookie dough as directed. Using Small Scoop, drop dough, 2 inches apart, onto Baking Stone. Decorate with reserved candies. Bake 12-14 minutes or until light golden brown. Cool 2-3 minutes on Baking Stone; remove to Stackable Cooling Rack. About 3 dozen cookies.

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