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?

Why I Love This Recipe

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.

Ingredients & Substitutions

• Unsalted Butter
• Brown Sugar
• White Sugar
• Eggs
• Pure Vanilla Extract
• All Purpose Flour
• Kosher Salt
• Baking Soda
• Baking Powder
• Milk Chocolate M&Ms

*For a full list of ingredients and instructions please see recipe card below.

How to Make Giant M&M Cookies

Step 1: Preheat your oven to 350 degrees F. Cream together the butter and sugars in a mixer.

Step 2: Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Step 3: Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.

Step 4: Fold in ½ of the bag of M&M's. Chill the dough in the refrigerate for 2 hours.

Step 5: 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.

Step 6: 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.

How to Store Giant M&M Cookies

You can store these at room temperature in an airtight container and they will stay fresh for about a week. You can also refrigerate them to keep them fresh for longer, for about 2-3 weeks.

How to Freeze Giant M&M Cookies

Once you've baked the cookies, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.

To freeze the cookie dough, portion the dough into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a freezer bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking, add the extra M&Ms and bake at the same time and temp as listed in this recipe.

Tips & Tricks

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!

These 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.

FAQs

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