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?
Table of Contents
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
How do I know the cookies are done?
Time it! Cookies can be hard to tell since they are soft when they are being baked. Follow the instructions in the recipe below. Also, use the color as an indicator, they should turn golden brown on the edges. You can also bake a bit longer or shorter based on how crisp or soft you want them. But, remember that they will continue to bake a bit once removed from the oven.
How do I butter cream and sugar if I do not have a stand mixer?
Use a rubber spatula and stir together the butter and sugars until they form a creamy mixture that is pale in color. For either method, make sure the butter is softened (room temperature but not melting).
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Giant M&M Cookies
Ingredients
- 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
Instructions
- 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.
Just made these. AWESOME cookies definitely a keeper. The little tap after baking love the tip!
These cookies were delicious!!! Is it possible to leave them in the fridge overnight and take them out an hour or so before baking?
absolutely
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!
Does this recipe only make 6 cookies?
24
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!!!
that could have been the issue, I'm a scoop and level cookie maker!
These look amazing!! What size bag of m&ms? Thanks!
11 ounce!
My absolute favorite!!
Does anyone know how many giant cookies this recipe will make!
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.
just do a smaller baking scoop and bake for 3-4 less minutes!
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.
This just made my day!! XOXOX
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!
wooohoooo glad you loved them Elaine!! Enjoy them on Valentine's Day!!! xo
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!!
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.
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!
xxoo
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?
yup!! they will flatten while they bake 🙂
LOl Ok. Thank You. Im a baker and a cook. I just had a brain Fart for a minute, lol!!!
perfect recipe. the cookie dough base has become my go-to! thanks so much!!