Giant M&M Cookies

I don’t know about you, but as a kid one of my favorite treats were those Giant M&M Cookies from the mall. Do you remember those?

Giant M&M Cookies from (@whatsgabycookin)

They were just the best cookies ever. Maybe it was that they were a little crispy around the edges and still super soft in the middle? Or maybe it was that the M&M’s were perfectly spread out around the cookie so you had a bite of chocolate in every bite. Or maybe it was because we were only allowed to have them when we went shopping. Regardless of what it was, I have and will always be a fan of those Giant M&M Cookies.

Giant M&M Cookies from (@whatsgabycookin)

I’m always playing around with my sugar cookie recipe to find the perfect ratio of butter to sugar to flour and I KNOW that I’ve finally found a recipe that tastes just like those mall cookies. It’s kinda a big deal. And I devoured way too many of these cookies as I was taste testing. But it’s allowed – and calories don’t count on days that end with Y… right?

Giant M&M Cookies

Giant M&M Cookies


  • 1 cup unsalted butter (at room temp but NOT melted)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 11-ounce bag of Milk Chocolate M&Ms


  1. Preheat your oven to 350 degrees F.
  2. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in 1/2 of the bag of M&M's.
  3. Chill the dough in the refrigerate for 2 hours. Scoop out some dough, and roll it into a ball. It should be about the size of a golf ball.
  4. Roll the ball of dough around in the additional M&M's, making sure the M&M's stick into the dough, and place the cookie on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size.
  5. Bake for 14-15 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. If you want to flatten them out a big, carefully bang the baking sheet on the counter to release any excess air in the cookies. Note The might look a little under baked in the middle - but don't fear!! They will continue to bake a bit once removed from the oven.


Also - let's talk about how we measure flour. For this recipe, and all of my baking recipes, I scoop the flour and then level it out! That's what works best for me so do it that way when you make these cookies!
Want more cookies – I’ve got them for ya! All the cookies you could possibly want right over here!

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  1. Mine didn’t turn out! They wouldn’t bake in the middle despite leaving them in the oven for recommended time, plus additional. The only thing I can think that might have gone wrong is that I weigh my flour instead of scooping it in the measuring cup. So I used a conversion measurement of 1 c to 4.25 ounces. Help!!!

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  3. Loved this recipe so much I made it 2x in a row. My advice is to FOLLOW THE RECIPE! Especially the cook time. I never write reviews but I had to for this recipe bc my family and friends devoured them!

  4. These cookies were delicious!!! Is it possible to leave them in the fridge overnight and take them out an hour or so before baking?

  5. Hey Gaby! Was going to make these for a bake sale so planning to make them normal sized rather than giant. Think I need to change the baking time? Thank you!

  6. Soooooo good! My family and I got a kick over the size (huge!) and LOVeD how they tasted. Best cookie ever! Thanks you.

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