Giant M&M Cookies

I don’t know about you, but as a kid one of my favorite treats were the GIANT M&M cookies from the mall. 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 a few times a year. Regardless of what it was, I have and will always be a fan of those giant cookies.

I’m always slightly altering my sugar cookie recipe to find the perfect ratios and I think I have 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 almost Valentine’s Day – and calories don’t count around Hallmark Holidays… right?

Giant M&M Cookies

Giant M&M Cookies


  • 1 cup unsalted butter (at room temp)
  • 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 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Half bag of Milk Chocolate M&Ms


  1. Preheat your oven to 350 degrees
  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.
  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 some 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. 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.


If you want to use a little whole wheat flour you can use 1 1/2 cups whole wheat flour and 1 cup all purpose flour

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  1. These look amazing! So amazing in fact that I went out and bought M&M’s and I’m making them tonight! Is it okay to use light brown sugar?

  2. OMGoodness!
    So delighted to find you Gabby!
    Popped over from Dine and Dish!
    These cookies are the kind of cookies that make me BEAM!
    They are uh~door~uh~bull!
    My hubby would be so HAPPY if I would surprise him with these!
    Tweeting with you now!
    Subscribed too!
    Happy HEART Day!
    Bainbridge Island WA

  3. Wow! I made these the day after I saw them and they turned out perfectly! Just like the giant mall cookies that I remember : ) My whole family loved them!

  4. Gaby, I had emailed you a while back about these not working. I retried them and they worked! I went wrong somewhere with my measuring (probably the flour). They are amazing and will now be my go to cookie recipe for any M&M cookies! Thanks for the recipe!

  5. I made these last night for a bake sale at my church… we sold them for $1 per cookie and we sold out! Oh – and I made three batches of them!! Yummy!! Thank you for such a delicious recipe! 🙂

  6. I’ve been looking for a Mall M&Ms Cookie recipe and trying to figure out why they are different from a regular CCC. I see what you did there with the two sugars (less brown sugar than a CCC)


  7. Ok, so after i roll the m&Ms onto the cook, i just leave them in a ball and bake them? Will they just flaten out by them selves?

  8. So, I made these with the kids… and while they taste deliciious, I was left with a couple of questions. Do you truely roll the whole ball in the m&ms, or only the tops and sides? When I put them on the bottom, they look lumpy under the dough, and I don’t notice that on yours. Also, how do you get the m&ms so well distributed? Mine wanted to fall to the outside and the ball melted. The best I could do was really smushing the m&ms down into the ceter of the balls. When I later read your sugar cookie recipe, you smush the center with a spoon, but considering that, I am afraid it might crunch the m&ms. Obviously, its mostly about taste, and these do remind me of mall cookies, but it would be nice to have them look as pretty as yours as well 🙂 Thank you for the recipe. I will be making these again.

    1. Hi Heather! Here are some answers 🙂

      Yes, each piece of dough gets rolled into a ball and then completely covered in m&ms. You could also just hand place each of the m&m’s around the ball of dough so everything is evenly distributed. Just make sure to refrigerate the dough before rolling it into balls – it makes the process so much easier.

      I didn’t smush the tops of these down but you certainly could a little bit, just gently with your hands, if you want the cookies to flatten faster. Okay hope this helps! If you have any questions just let me know!

  9. I am making them as we speak with my 3 yr old, we added some red food coloring to make them extra perfect for Valentine’s Day!!

  10. Gaby – BRAVO! I just made these yesterday and they turned out great! I think my oven heats a tad hotter than most so I turned the temp down to 325 degrees. Also, I did not bother to refridgerate the dough before baking – just used my x-large cookie scoop and baked them immediately. I didn’t have any problems. I also opted to mix some of the m&m’s into the dough, as well as place some on top for prettiness factor. It worked wonderfully. The flavor is spot on, and they look awesome – each cookies almost as big as your face. They’re going to be enjoyed this Valentine’s day for sure. Thanks so much!

  11. I searched for a candy cookie recipe, and this one’s an all-around winner. Rich and buttery, chewy and crisp. The dough freezes well, to boot. I prepared the entire recipe but only baked half the batch pre-Valentines Day weekend. This past weekend, I defrosted the remaining dough, then proceeded as directed from Step 4 in the recipe. They baked up beautifully. TBH, I preferred the taste and texture of the week-long frozen dough to the fresh. Go figure. To freeze, flatten dough into a disk, wrap in plastic cling wrap, then wrap in a layer of aluminium foil Defrost in the fridge overnight.

  12. I really want to make these for a baby shower I’m hosting. What would I do differently if I didn’t want to make ‘giant’ cookies—maybe just three inches? Change oven temp? Change cooking time? (I’m not a good baker, so sorry if it’s a dumb question.)
    Thank you.

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