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.
Would you adjust the baking time if using a convection oven?
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!
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.
flour should be scooped and leveled. Spooning and leveling doesn't add up to enough flour!
how long do you let it rest on the baking sheet?
5 minutes until it cools and firms ever so slightly
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!
once you roll the dough into balls, just press some extra M&M's all over the top before baking
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
yes absolutely can be frozen and then thawed to bake
I can't imagine a better cookie!!
I have made these multiple times in the last couple of weeks! So easy and the recipe makes just the right amount!
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?
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
These are insanely good. I recommend pan banging the cookies about 3/4 of the way through too
Made these tonight and they are PERFECT. It totally took me back to crushing the mall as a kid. Thank you!
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?
no need to sit out before baking - did you alter anything else in the recipe?
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!
These are literally exactly like the M&M cookies from the Original Cookie Co. Obsessed!!
Soooooo good! My family and I got a kick over the size (huge!) and LOVeD how they tasted. Best cookie ever! Thanks you.
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!
yes - they wont bake quite so long! start at 10 mins