Giant M&M Cookies will cure what ails ya. Whether it's snow in April or that spring break is over already.
It’s finally April, which means Spring has to be on the way – right? Please tell me I’m right. The weather in Ohio has been less than amazing. Freezing temperatures followed by a brief warm-up and then bam – another 6 inches of snow.
Needless to say, the gray skies and frigid temps have me a little bit of a funk. And when I’m in a funk, sometimes I like to bake and then eat my feelings.
My other half is pretty much obsessed with chocolate chip cookies, but he has very specific rules for his chocolate chip cookies. They must be crisp on the outside and slightly chewy on the inside. Though he might not turn down an entire cast iron skillet chocolate chip cookie recipe...
Being a food blogger, I like to try out and experiment with a variety of chocolate chip cookies even though Eric’s idea of perfection is the recipe on the back of the Tollhouse bag.
He slightly tweaks the recipe with two types of chocolate and allows the dough to hang out in the fridge for a couple of days before baking. Although this does create one heck of a cookie, I’m still partial to my Favorite Chocolate Chip Cookies from the New York Times.
While in said funk, I happened to pick up a bag of M&M’s to help eat said feelings. However, instead of going fist to mouth with those little candy-coated gems, I decided to bake a batch of Giant M&M Cookies. They’re just like the kind you see at the mall, only they’re cheaper and way tastier.
If you’re not into M&Ms, but still love the idea of candy in cookies, I have a Snickers version of this cookie recipe on My Baking Addiction. Trust me, you need to check it out.
Whether you’re looking for a great new chocolate chip cookie recipe, or simply want to brighten someone’s day, Giant M&M Cookies are without a doubt, the way to go.