Loaded chocolate chip cookies are a delightful treat that brings joy to every cookie lover. With a combination of chocolate chips, peanut butter chips, oats, and even a hint of coconut, these cookies pack a flavor punch in every bite. They are soft, chewy, and a little crunchy, making them the perfect sweet snack for any occasion.
Why Make This Recipe
This loaded chocolate chip cookie recipe is a must-try for several reasons. First, it’s easy to make, using common ingredients you likely have at home. Second, the blend of different textures and flavors means everyone will enjoy them. Lastly, they are great for sharing, whether you’re hosting a gathering, baking for a school event, or just treating yourself. Who can resist a warm, gooey cookie fresh out of the oven?
How to Make Loaded Chocolate Chip Cookies
Ingredients:
- 1 cup granulated sugar (200 grams)
- ½ cup light brown sugar (107 grams)
- ½ cup dark brown sugar (107 grams)
- 1 cup unsalted butter (226 grams, room temperature (2 sticks))
- 1 cup canola oil (200 grams)
- 1 large egg (50 grams, lightly beaten)
- 1½ teaspoons pure vanilla extract (6 grams)
- 3½ cups all-purpose flour (420 grams)
- 1½ teaspoons kosher salt (5 grams)
- 1 teaspoon baking soda (6 grams)
- 1 cup Rice Krispies cereal (28 grams)
- 1 cup old-fashioned rolled oats (100 grams)
- ½ cup sweetened shredded coconut (43 grams)
- 12 ounces milk chocolate chips (340 grams, divided (1 package), Ghirardelli recommended)
- 11.5 ounces semi-sweet chocolate chips (326 grams, divided (1 package), Ghirardelli recommended)
- 10 ounces peanut butter baking chips (283 grams, divided (1 package))
Directions:
Preheat the oven to 350°F and position the oven rack in the middle. Line 2-3 large baking sheets with parchment paper and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugars, butter, and oil together on medium speed for 3 minutes. Remember to scrape down the sides after each minute.
Add the egg and vanilla to the mixture and beat for another minute, scraping down the sides once more.
In a large bowl, whisk together the flour, salt, and baking soda.
Turn off the mixer and add the flour mixture. Mix on low speed just until no flour is visible. Avoid over-mixing to keep the cookies tender.
Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until everything is combined.
If you want, you can refrigerate the dough in an airtight container for up to 2 days. Just remember to take it out 1 hour before baking.
When ready to bake, use a 2-inch diameter scoop (about 2 tablespoons) to form the cookies. Place them 2-3 inches apart on the baking sheet.
Top each cookie with the remaining ¼ of the chocolate and peanut butter chips.
Bake for 14-16 minutes, rotating the cookie sheet after 7 minutes.
Once done, transfer cookies to a cooling rack. Repeat the baking process until all the cookies are baked.
How to Serve Loaded Chocolate Chip Cookies
These cookies are best served warm. You can enjoy them as they are or pair them with a glass of cold milk for the ultimate treat. They also make great snacks to offer guests or to include in lunchboxes.
How to Store Loaded Chocolate Chip Cookies
Store your loaded chocolate chip cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can refrigerate them for up to two weeks or freeze them for up to three months. Just make sure to let them cool completely before storing.
Tips to Make Loaded Chocolate Chip Cookies
- To enhance the flavor, consider using high-quality chocolate chips and peanut butter chips.
- For extra chewiness, let the cookie dough rest in the fridge for an hour before baking.
- Keep an eye on the cookies while baking; they should be golden brown around the edges but soft in the center when done.
Variation
You can switch it up by adding nuts, such as chopped walnuts or pecans, to the dough for added crunch. You could also use dark chocolate chips or butterscotch chips for a different flavor profile.
FAQs
1. Can I use less sugar in this recipe?
Yes, you can reduce the sugar slightly, but keep in mind that it may affect the texture and sweetness of the cookies.
2. Why is my cookie dough too sticky?
If your dough seems too sticky, it could be due to measuring the flour incorrectly. Always spoon the flour into your measuring cup and level it off for accuracy.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the formed cookie dough balls and bake them straight from the freezer. Just add a couple of extra minutes to the baking time.
Loaded Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour
- 1.5 teaspoons kosher salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup dark brown sugar
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup canola oil
- 1 large egg lightly beaten
- 1.5 teaspoons pure vanilla extract
Mix-Ins
- 1 cup Rice Krispies cereal
- 1 cup old-fashioned rolled oats
- 0.5 cup sweetened shredded coconut
- 12 ounces milk chocolate chips divided (Ghirardelli recommended)
- 11.5 ounces semi-sweet chocolate chips divided (Ghirardelli recommended)
- 10 ounces peanut butter baking chips divided (1 package)
Instructions
Preparation
- Preheat the oven to 350°F and position the oven rack in the middle. Line 2-3 large baking sheets with parchment paper and set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, both brown sugars, butter, and oil together on medium speed for 3 minutes. Scrape down the sides after each minute.
- Add the egg and vanilla to the mixture, and beat for another minute, scraping down the sides once more.
- In a large bowl, whisk together the flour, salt, and baking soda.
- Turn off the mixer and add the flour mixture. Mix on low speed just until no flour is visible, avoiding over-mixing to keep the cookies tender.
- Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until combined.
- Refrigerate the dough in an airtight container for up to 2 days if desired. Just remember to take it out 1 hour before baking.
Baking
- Use a 2-inch diameter scoop (about 2 tablespoons) to form the cookies and place them 2-3 inches apart on the baking sheet.
- Top each cookie with the remaining ¼ of the chocolate and peanut butter chips.
- Bake for 14-16 minutes, rotating the cookie sheet halfway through after 7 minutes.
- Once done, transfer cookies to a cooling rack and repeat the baking process until all cookies are baked.
