Giant M&M Cookies


Total Time:



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

5 from 7 votes


  • 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


  • 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 1/2 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. 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!

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Lisa

    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!!!

    • Gaby

      that could have been the issue, I’m a scoop and level cookie maker!

  2. Gina

    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!

  3. Sophia

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

  4. Cindy

    Just made these. AWESOME cookies definitely a keeper. The little tap after baking love the tip!

  5. Brienne

    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!

    • Gaby

      yes – they wont bake quite so long! start at 10 mins

  6. Sandy

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

  7. Shanna Williams

    5 stars
    These are literally exactly like the M&M cookies from the Original Cookie Co. Obsessed!!

  8. Rosa R

    5 stars
    I LOVE making these as party favors, everyone is always so impressed by the size and incredible taste. I change the M&M colors based on the season and they are always a hit. I’m making these again tomorrow as Xmas cookies for my co-workers. They definitely remind me of the giant M&M cookies I used to beg my mom to buy me at the mall. I follow the recipe exactly as written, and the banging the cookie sheet tip at the end is such a MUST!

  9. Eliza

    My cookies were really thick and didn’t spread out!! I chilled the dough as directed but do they need to sit out before baking?

    • Gaby

      no need to sit out before baking – did you alter anything else in the recipe?

  10. JHP

    5 stars
    Made these tonight and they are PERFECT. It totally took me back to crushing the mall as a kid. Thank you!

  11. Catie

    5 stars
    These are insanely good. I recommend pan banging the cookies about 3/4 of the way through too

  12. Jamie

    I have to eat GF… do you think I could I sub the all purpose flour for oat flour? Same amount or do I need to adjust?

    • Gaby

      haven’t tested it with that substitution so I can’t say for sure. I’d use a gluten free all purpose flour to be safe

  13. Paige

    5 stars
    I have made these multiple times in the last couple of weeks! So easy and the recipe makes just the right amount!

  14. Amy

    Can you freeze the dough to bake later? If yes, any recommendations. Prepping for our upcoming little one and my husband would really enjoy these as M&Ms are his favorite thing

    • Gaby

      yes absolutely can be frozen and then thawed to bake

  15. Jess

    I will be making your giant M & M cookies tomorrow. Can you explain the part when rolling the balls in the M & M’s ? Would they have them then all around? Do you have any pics or videos of that part? Thanks!

    • Gaby

      once you roll the dough into balls, just press some extra M&M’s all over the top before baking

    • Gaby

      5 minutes until it cools and firms ever so slightly

  16. Patrick

    I have tried to make this recipe multiple times. My cookies always come out flat.
    I spoon the flower into measuring cup, level with a knife. I let the butter start to come to room temperature but still cool to the touch before mixing.
    What am I doing? Please help!
    Over mixing the butter/ sugar mixture?
    I really want to surprise my wife with the perfect cookies.

    • Gaby

      flour should be scooped and leveled. Spooning and leveling doesn’t add up to enough flour!

    • Gaby

      you might take them out a minute or two early! just keep your eyes on them. when the edges start to get golden, time to come out!

  17. Lisa Wilf

    Do I need to change the baking time or temperature if I want to make smaller cookies?

  18. Megan

    Not only were these cookies easy to make, they are hands down amazing! I def recommend!

  19. Beth

    These always turn out perfectly for me! I would like to try and double the recipe…think it should work??