Hello lovelies,
Since I was in my early teens, my parents have brought me a giant Millie’s Cookie for my birthday. It’s a tradition thats been continued every year and I won’t lie, I blooming LOVE it. They are utterly delicious and I love that you can see the time and work that’s gone into each of the cookies.
I don’t know if I’ve told you guys this before but I’ve always been inspired by Millie’s Cookies. It’s where my love for baking cookies grew from. I always thought that if I could re-create a Millie’s Cookie from the comfort of my own home, I’d be onto something amazing. So, with persistence, I can honestly say I’ve perfected my cookie recipe and boy, has it changed the game.
Millie’s Cookie’s have always given me the drive to succeed in creating the perfect cookies and as you may have gathered by now, they are the inspiration for todays giant cookie. But me being me, I’ve decided to make it autumnal themed.
Not only is my cookie decorated with a pumpkin, but the actual cookie itself contains pumpkin spice, pumpkin purée and of course, a generous amount of choc chips for that added sweetness. This really is the perfect giant cookie to share with loved ones this autumn!
So, if this giant cookie sounds up your street and your wanting to create your own, you know the drill. Keep on scrolling and you’ll find everything you need to know:
Category: Sweet Treat
Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 35-40 Minutes
Decorating Time: 15 Minutes
Overall Time: 1.5Hours
Ingredients You Need For The Cookie:
- 280g Of Plain Flour
- 3/4tsp Of Baking Powder
- 2tsp Of Pumpkin Spice
- 160g Of Unsalted Butter
- 200g Of Dark Brown Sugar
- 50g Of Granulated Sugar
- 1 Large Egg Yolk
- 110g Of Pumpkin Purée
- 2tsp Of Vanilla Extract
- 300g Of Milk Chocolate Chips
Ingredients You Need For Decorating:
- 110g Of Unsalted Butter, Softened
- 220g Of Icing Sugar
- 2tsp Of Vanilla Extract
- Pink, Orange, Green & Brown Food Colouring
How To Make The Cookie:
- Firstly, gather together your equipment and ingredients, line the base of a 8” springform cake tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a medium sized bowl, whisk together the 280g of plain flour, 3/4tsp of baking powder and 2tsp of pumpkin spice until combined.
- Next, in a large bowl, using an electric whisk, beat together the 160g of unsalted butter with the 200g of dark brown sugar and 50g of granulated sugar until light and fluffy.
- Then, beat in the 1 egg yolk, 110g of pumpkin purée and 2tsp of vanilla extract until combined and smooth.
- In two parts, add the dry ingredients into the wet ingredients and mix in until completely combined.
- Now, add in 275g of chocolate chips and fold throughout the cookie mixture.
- Spread the cookie mixture into the prepared cake tin until evenly spread.
- Sprinkle the remaining 25g of chocolate chips over the top of the cookie mixture and using your hands, lightly press them into the surface.
- Place the cake tin into the oven and allow to cook for 35-40 minutes, until the cookie has a slight jiggle in the centre when the tin is nudged.
- Once baked, remove from the oven and allow the cookie to cool in the cake tin for 20-25 minutes. Then, carefully remove from the tin and allow to cool completely in the fridge for around 30 minutes.
How To Decorate The Cookie:
- Whilst the cookie is chilling in the fridge, it’s time to make the buttercream.
- In a large bowl, using an electric whisk, beat the 110g of softened unsalted butter until the butter is silky smooth.
- Beat the 2tsp of vanilla extract into the butter.
- In 2-3 batches, add the 220g of icing sugar until a silky smooth and thick buttercream has formed.
- Divide the buttercream between 5 small bowls (TIP: I’d recommend two of the bowls only having a small amount of buttercream compared to the other 3 bowls).
- Add orange and pink food colouring to two of the bowls with the larger quantity of buttercream and add green and brown food colouring to the two bowls which have a small quantity of buttercream. Leaving one of the larger quantity bowls without colouring.
- Place the coloured buttercreams into five separate piping bags which have been fitted with 4 different piping nozzles
- { I used a Wilton 1M for the orange buttercream. A Wilton 4B for the pink buttercream. A Wilton D66 for the white buttercream. A Wilton 4 for the brown and green buttercream }
- Using the orange, pink and white buttercream pipe a boarder around the outskirts of the cookie.
- Finally, using the remaining orange buttercream and the green and brown buttercream, pipe a pumpkin into the centre of the cookie.
That’s your Giant Pumpkin Choc Chip Cookie prepared, baked and decorated, ready for you to enjoy!
There’s nothing more satisfying then the end result of your baking being everything you’d hoped for and more. I’m so chuffed with this giant cookie – it’s a whopper, that’s for sure!
I’ll always be a loyal customer to Millie’s Cookies of course, I can’t break tradition now but if I ever just randomly fancy a cookie, I think I’ve perfected the recipe enough to bake it from the comfort of my own home. You can’t tell me that’s not a game changer
Let me know in the comments below if you make this giant cookie yourself and if you do, what your thoughts are on it. Are you a giant cookie kinda person? Do you love a Millie’s Cookie too?
Sending you all tons of love & hugs as always,
Elle xo
