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?
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.
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? And, these are great in all forms- I have already made M&M cookie bars and I can't wait to bake these into a pizookie!! You can also make them thematic with the choice of M&Ms, like my Christmas 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 ½ teaspoons pure vanilla extract
- 2 ½ 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
- Preheat your oven to 350 degrees F.
- 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 ½ of the bag of M&M's.
- 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.
- 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.
- 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.