Crispy and Chewy Giant Funfetti Cookies

Disclaimer: This is not my recipe all the credit goes to Frosting and Fettuccine with the recipe linked: here

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I don’t know about you guys but my favorite type of cake flavor is funfetti. Whenever I “have to” have a cake for my occasions I think of a funfetti type. It could be the bright colors intetwind with the vanilla cake or the bit of sugary sprinkles. I just have always loved it as a kid. So naturally when I saw a recipe for Giant Funfetti Cookies I knew I had to make it.

They are one of the top cookies I’ve ever made. They are chewy, crispy and bursting with flavor! Usually when I make baked goods I have no problem giving them away because I enjoy the process of baking more than eating them but these may be a struggle to leave my apartment. 


Serves: 10 giant cookies, Prep time: 20 minutes, Cook time: 16 minutes

Disclaimer: This is not my recipe all the credit goes to Frosting and Fettuccine with the recipe linked: here


  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg large
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup chocolate chunks*
  • ½ cup sprinkles classic jimmies


  1. Preheat your oven to 350°F.
  2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy.
  3. Reduce the speed to low and add in the egg, orange juice, and vanilla extract.
  4. Mix to combine.
  5. Turn off the mixer and add in the dry ingredients.
  6. Turn the mixer on low speed and mix until the dough comes together (it will be sticky).
  7. Take the bowl off the mixer, and pour in the chocolate chunks and sprinkles, and mix slowly with a spatula.
  8. Line two cookie sheets with parchment paper and set aside.
  9. Use an ice cream scooper to make even balls of dough and place 5 on each sheet, separated enough to allow them to spread — remember they are big!
  10. Place one cookie sheet in the freezer for 15 minutes, then bake for 10 minutes.
  11. After 10 minutes, open the oven door, lift the cookie sheet and bang it hard on the oven rack. You can do this once or several times if you like.
  12. Bake for 2 more minutes — repeat banging.
  13. Bake for 2 more minutes again — repeat banging.
  14. Bake for the last two minutes, and remove from the oven.

Notes: You need to use Chocolate Chunks, chocolate chips will not work the same. This is because chocolate chips are too heavy and the cookies won’t spread as well

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