Giant cookies are all over the place right now. Levain cookies have spread all over social media, and one of my favorites, Fat & Weird Cookies, have taken things to the next level with their cookie cores.
After making my own Low-Calorie Sugar Cookies, I decided I wanted to transform that recipe into my own version of a “Fat & Weird” cookie.
My friends… this giant cookie is unreal.
The entire cookie weighs in at over 6 ounces, is packed with 30g of protein, and is stuffed with a vanilla frosting core.
Yeah, this puts any of those pre-packaged protein cookies to absolute shame.
How to make this stuffed protein sugar cookie
This giant cookie recipe is going to start with the same sugar cookie dough as my Low-Calorie Sugar Cookies.
The dough is going to be pretty soft from the butter and canned pumpkin (don’t worry, you cannot taste the pumpkin in the slightest), but we’re going to allow the dough to chill for one hour to firm up.
Chilling this dough will make it much easier to work with, but more importantly, it’s going to prevent this giant cookie from spreading too thin, so don’t skip this step.
While the cookie dough chills, place two tablespoons of whipped vanilla frosting in the freezer for your vanilla frosting core.
You can use any frosting you’d like for the core, but I prefer whipped frosting because you get a little more bang for your buck.
Once chilled, form your cookie dough into a large ball, break off a small piece to use as a cover for your vanilla frosting core, and hollow out the center of the cookie.
Remove your frosting from the freezer, place it in the center of your giant sugar cookie, and cover the top with the other piece of cookie dough you have.
Pick up the cookie and form it into an oval. You want the cookie to be taller than it is wide to help make sure it does not spread completely thin.
Bake your sugar cookie at 325 degrees F for 11-12 minutes. I pulled my cookie at the 11-minute mark because I prefer my cookies underbaked, but 12 minutes will give you more of a firm interior.
Remember: this cookie dough is safe to eat raw, so you can underbake this cookie.
When you remove you stuffed sugar cookie from the oven, it will be very soft, so we need to allow it to sit for one hour.
Waiting is the worst part, but it’s very important! If you were to cut into the cookie right out of the oven, the interior would be way too soft. By allowing the cookie to sit for one hour, it allows the interior to continue cooking a bit to firm up.
You’ll know that you cookie is ready to eat based on how it will sink a bit:
Since this cookie is huge and contains over 500 calories, I don’t blame you if you want to cut it up to portion it out. I like to cut my giant stuffed sugar cookie into quarters, each with 140 calories and 7.5g of protein.
If you find your cookie to be too soft, you can store your sugar cookie in the fridge to allow it to completely firm up.
When chilled, the interior will end up tasting very similar to Pillsbury sugar cookie dough that you’d buy from the store.
More giant cookies to enjoy
If you love a giant protein cookie, the fun doesn’t stop here.
If you prefer a classic chocolate chip cookie, be sure to check out my 6oz Chocolate Chip Protein Cookie With 30g of Protein.
Is 6 ounces not large enough for ya? How about a giant HALF POUND chocolate protein cookie?
- 31g Vanilla Whey/Casein Blend Protein (This type of protein powder is highly recommended- see notes below for more)
- 28g Oat Flour
- 10g Almond Flour
- 1/4 tsp Baking Soda
- 50g Granular Sugar Substitute (or regular sugar)
- 42g (3 Tbsp) Light Butter- I use Country Crock Original Spread
- 1 tsp Vanilla Extract
- 20g (1 Tbsp) Canned Pumpkin
- 5g Rainbow Sprinkles
- 2 Tbsps Whipped Vanilla Frosting (any frosting will work great)
- Mix together the sugar, butter, pumpkin, and vanilla extract in a large bowl. Add all of the dry ingredients except for the protein powder (leaving out the sprinkles and frosting as well) and mix it all together until it forms a thick paste.
- Mix the protein powder in last until it forms a dough ball (protein powder is very absorbent so it will thicken into a dough). Fold in the sprinkles, then refrigerate the dough for one hour. Chilling the dough is vital as it prevents the cookie from spreading too thin.
- Portion out two tablespoons of vanilla frosting for your cookie core and place in the freezer to firm up while the cookie dough chills.
- After one hour, preheat the oven to 325 degrees F.
- Break off a small piece of the cookie dough (about a tablespoon or so) and then with the rest of the cookie dough create a cavity in the center. Place the frozen frosting into the cavity in the center, then take the small piece of dough and place on top to cover up the frosting. Form the cookie into an oval in your hands so it stands up slightly taller than it is wide.
- Add to a parchment paper-lined cookie sheet and bake for 11-12 minutes. This cookie is safe to eat raw, so I prefer slightly underbaking at 11 minutes, but 12 minutes will give you a slightly firmer cookie.
- Remove from the oven and let the cookie sit for 1 hour. The cookie continues to bake inside once it is removed from the oven and will firm up. If you were to eat it right away, the cookie would be way too doughy. Don't worry, it's worth the wait!
- If you want the cookie to completely firm up, but still remain very soft, store it in the fridge until set.
- If you only have whey protein and not a whey/casein blend, the batter is going to be very sticky and liquidy. The same cook time should still work with whey protein, but I might lean closer to 10 minutes since the cookie is going to spread thinner. Generally speaking, whey protein is not going to hold onto nearly as much moisture and your cookies will be thinner/crispier. To see how different types of protein powder affect cookie recipes, check out my Ultimate Protein Powder Substitution Guide.
- You can leave the frosting core out to save calories, which will bring this cookie down to 460 calories. Not much more than Lenny & Larry's cookies, but WAY better.
- The nutrition here is calculated based on the specific ingredients I used. If you plug your ingredients into your tracking app, it may come out slightly differently.
- If you do not have canned pumpkin, or do not want to use any, you can omit it and this recipe should still work out great.
- I don’t count sugar substitutes in my macros since they do not contribute to the overall calories. If you are super strict about carbs, make sure you take the sugar substitute into account.
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Nutrition InformationYield 1 Serving Size Entire XL Stuffed Cookie
Amount Per Serving Calories 560Total Fat 32gCarbohydrates 41gProtein 30g