There’s something magical about a GIANT Single-Serving Original OREO Cookie that feels like pure indulgence. With its crisp, chocolatey exterior and creamy, velvety filling, every bite is a nostalgic treat amplified. Perfect for when you want a quick yet satisfying dessert, this recipe takes just 25 minutes from start to finish. The contrast of textures—crunchy cookie meets smooth filling—creates a symphony of flavors that’s impossible to resist.
Whether you’re treating yourself after a long day or surprising someone special, this oversized OREO is a showstopper. The rich cocoa aroma fills your kitchen as it bakes, promising a decadent reward. Simple to make yet utterly impressive, it’s the ultimate single-serving dessert that feels like a celebration in every bite.
Ingredients for GIANT Single-Serving Original OREO Cookies
- ¾ cup (107g/ 3 ¾ oz) all-purpose flour
- ¼ cup (25g/ ⅞ oz) unsweetened cocoa
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup (167g/ 5 ⅞ oz) sugar
- 5 Tablespoons (73g /2 ⅝ oz) cold butter (cut into small pieces for easier mixing)
- 3 Tablespoons large egg (lightly beaten; substitute with a flax egg for a vegan option)
- Buttercream Frosting (store-bought or homemade, for sandwiching the cookies)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, thoroughly mix the flour, cocoa, baking soda, baking powder, salt, and sugar until well combined.
- Add the cold butter to the dry ingredients. Use a fork or your fingers to rub it in until the mixture resembles fine breadcrumbs. (Alternatively, use a food processor for this step.)
- Add the egg and continue mixing until the dough comes together into a mass. Use your fingers to bring it together if needed.
- Evenly divide the dough into two halves and place them on the prepared baking sheet, spacing them about 5 inches apart (the cookies will spread while baking).
- Gently flatten each dough portion to about 3 inches wide.
- Bake in the preheated oven for 15-17 minutes, or until the edges are set and the centers are slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on a wire rack.
- Once cooled, sandwich the cookies together with buttercream frosting.
- Enjoy your cookies immediately or store them in an airtight container for up to 2 days.
Creative Buttercream Frosting Ideas
While the classic buttercream is delicious, why not try something new? Add a teaspoon of vanilla extract or a pinch of espresso powder for a flavor twist. For a colorful touch, mix in a few drops of food coloring or sprinkle with crushed OREO crumbs before sandwiching the cookies.
Perfect Pairings for Your Giant Cookie
This giant OREO cookie pairs wonderfully with a glass of cold milk or a scoop of vanilla ice cream. For a cozy treat, enjoy it alongside a cup of hot cocoa or coffee. It’s also a fun dessert to share (or not!) with friends during a movie night.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before enjoying.
Time-Saving Hacks for Busy Bakers
Short on time? Use a food processor to quickly mix the dough. You can also prepare the dough ahead of time, shape it into discs, and refrigerate for up to 24 hours before baking. This makes it easy to bake fresh cookies whenever you’re ready!
Common Questions Answered
Wondering if you can use melted butter instead of cold? Stick to cold butter for the best texture. Can you skip the egg? Unfortunately, the egg is essential for binding the dough. For a richer flavor, try using dark cocoa powder instead of regular unsweetened cocoa.
GIANT Single-Serving Original OREO Cookies
Ingredients
Dry Ingredients
- 3/4 cups all-purpose flour 107g/ 3 3/4 oz
- 1/4 cup unsweetened cocoa 25g/ 7/8 oz
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cups sugar 167g/ 5 7/8 oz
Wet Ingredients
- 5 Tablespoons cold butter 73g /2 5/8 oz
- 3 Tablespoons large egg
Buttercream Frosting
Instructions
- In a bowl, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar.
- Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
- Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
- Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
- Bake at 350oF (180oC) for 15-17 minutes. Set baking sheets on a rack to cool.
- Once cooled sandwich your cookies together with buttercream frosting.
- Enjoy your cookies immediately. Store in an airtight container for up to 2 days
