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Minnie's Bakeshop Cookie Copy Cats

Gigantic Chocolate Chip Cookies like the Minnie's Bake Shop ones sold at Disney World (formerly Selma's).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Cookie Madness


  • 1 stick 4 ounces/114 grams softened unsalted butter, cool room temp and cut up
  • 1/2 cup light brown sugar packed firmly (100 grams)
  • 6 tablespoons powdered sugar
  • 2 tablespoons beaten egg
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract
  • 6 oz all purpose flour 1 1/3 cup
  • 1/2 scant teaspoon salt
  • 1/4 teaspoon baking soda
  • Small handful of chocolate chips or 1 ½ oz chopped chocolate plus a handful of M&Ms if desired


  • Don’t preheat oven yet because dough requires chilling.
  • Cream the butter and both sugars using high speed of an electric mixer. Scrape bowl.
  • In a second bowl, stir together the egg, water and vanilla. Add the egg mixture to the sugar mixture and beat just until blended. Scrape sides of bowl again. Thoroughly stir together the salt, baking soda and flour. Add to the dough and stir until it’s almost mixed in. Add the chips and candy and continue stirring until flour mixture disappears.
  • Scoop the dough into 4 large scoops. Chill the scoops for several hours on a plate.
  • Preheat oven to 400 degrees F.
  • Bake the cookies. Stack two cookie sheets on top of each other. Set the cookies a few inches apart on the top sheet. Put the cookies in the oven, reduce heat to 350 degrees F and bake for 15 minutes. Pull sheet from oven. Using a spatula, push the cookies inward to make them fatter (taller, less wide). Return to oven and bake for another 3-5 minutes or until cookies appear just set. Don’t overcook! Remove from oven and let cool for several hours at room temperature. Transfer to freezer and freezer for at least an hour or until ready to serve. Thaw and serve.


Baking Notes:
-- One thing you should know is that Minnie uses margarine in some of her cookies. I bought a pack of Blue Bonnet to play around with and I’m embarrassed to say I loved the texture of the margarine cookies. If for some reason you are into margarine, email me and I’ll send you that recipe. However, I know a lot people like baking with butter so I re-tooled the recipe and used butter. The surprising thing was that the cookies made with butter rose even higher than the ones made with margarine.
-- Scoop with a standard size ice cream scoop.
-- Bake cookies on stacked cookie sheets so that the bottom doesn’t get too hot.
-- Use plenty of add-ins.
--Start at a high heat, but turn the oven down so that the cookies get a blast of hot air that I suspect, locks in the shell, but cook slowly in the center
-- Chill the dough. The dough that I chilled overnight made the biggest, fattest cookies.
UPDATE : Here's a picture of the cookies made with melted margarine. That recipe is in the comment section.