Minnie’s Bake Shop Chocolate Chip Supreme Cookies Recipe

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If fist-size cookies stuffed with 3 kinds of chocolate and nuts
are your kind of thing then this recipe is definitely for you!
Minnie’s Bake Shop Cookies are the individually-packed
treats you often see in the Disney World Resorts and gift shops.
They can also be found at Magic Kingdom’s Confectionary.
Here is a pic of what they look like:
Huge right??
Well, you’ll be happy to know we are making the recipe for the
Ingredients (for metric conversion, scroll to bottom of post):
1 cup butter (2 sticks), softened to room temperature
1 cup light brown sugar
3/4 cup powdered sugar (this is NOT a typo, it IS powdered sugar, NOT granulated sugar)
1 egg
2 tablespoons water
1/2 teaspoon vanilla
2  2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

3/4 cup semi-sweet chocolate morsels
3/4 cup dark chocolate chunks
3/4 cup Wilton Candy Melts (light cocoa wafers), roughly chopped
3/4 cup toffee bits (optional)
1 cup chopped pecans or almonds (optional)
Anything else you may want like: M&M’s, Reese’s Pieces, butterscotch chips, etc.

Place softened butter and sugars in a large mixing bowl. Cream with an electric mixer on high. Add the egg, water and vanilla. Mix well. Add in flour, salt and baking soda. Mix well to incorporate, stopping once to scrape sides of bowl then mix again. Add in chocolate and nuts then mix just enough to distribute throughout dough.

   Preheat oven to 400 degrees.

   Line baking sheets with parchment paper. Using a standard-size ice cream scoop, place heaping scoops of dough onto cookie sheets. Give them plenty of room, you can probably fit about 5 per sheet.

   Place the baking sheets of dough directly into your freezer. Let them chill for 15-20 minutes until firm. This will firm up the butter in the dough and prevent excessive spreading. Remember, we want the cookies to be thick mounds, not flat discs. Remove from freezer and place into hot (400 degree) oven. Set timer for 2 minutes.Blasting the dough at the high temperature will create a crisp outer shell while keeping the inside moist. 

   After 2 minutes, lower heat to 350 degrees and bake cookies for an additional 15 minutes until light golden brown. Remove from oven and let cool 5 minutes on pans. Slide the cookies onto cooling racks and let cool completely, at least 15 minutes. Okay, now dig in!

Okay, confession time: I have never been a huge chocolate chip cookie fan – that is – until I made these cookies. I’ve never really cared for the thin, dry, brittle cookies that I have made or purchased so I usually pass on them. But these cookies are AWESOME!! They are strong on the outside, not dry or hard, but firm. Then when you take a bite, the inside is unbelievably moist and every bite is filled with chocolate and nuts. It’s the perfect cookie!!

I did a test run with these and my family devoured them. By the time I made them the second time (on camera) there was only 1 left from the first batch. :O Yes, they were an absolute hit. And they are HUGE! I placed one in my hand and it covered the entire palm area. I had to eat one half at a time because they are so big. Even Mickey couldn’t believe their size!

Metric Conversion of Ingredients:
240 g butter, softened to room temperature
180 g light brown sugar
75 g powdered sugar
1 egg
30 mL water
2.5 mL vanilla
320 g all-purpose flour
2.5 mL salt
2.5 mL baking soda
 110 g semi-sweet chocolate morsels
110 g dark chocolate chunks
110 g Wilton Candy Melts (light cocoa wafers), roughly chopped
110 g toffee bits (optional)
150 g chopped pecans or almonds (optional)

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