Giant M&M Cookies to Welcome Spring

Jamie Lothridge | My Baking Addiction

Giant M&M Cookies will cure what ails ya. Whether it's snow in April or that spring break is over already.

Giant M&M Cookies Photo

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.

Giant M&M Cookies Picture

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. 

    20 Servings

Ingredients

  • 2 sticks unsalted butter, cold and cubed (1 cup)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chocolate, good quality (you can also use chunks)
  • 1 1/2 cups milk chocolate m&m's

Directions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In bowl of electric mixer fitted with the paddle attachment, cream together butter and sugars until well blended and fluffy, about 4-5 minutes. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
  3. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients and mix until just combined. Add in the chocolate chips and M&M’s.
  4. Use a medium cookie scoop to scoop two mounds of dough per cookie (3 tablespoons total) and roll dough into balls.
  5. Place each dough ball onto the prepared baking sheet and bake in the preheated oven for 14-18 minutes or until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
  6. Allow cookies to cool on pan for 5 minutes before removing them to a wire rack to cool completely.

Notes

  • I chose to make Giant M&M Cookies, if you make smaller cookies, you will need to reduce the baking time to 10-12 minutes.
  • Giant M&M Cookies are best served the day they are made; however, the cooled cookies can be stored in an airtight container at room temperature for a few days.

Recommended Equipment

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Jamie Lothridge

About Jamie

Jamie has an addiction to all things baking, as you'd guess from her blog, My Baking Addiction. She creates all things cookies just for us Food Fanatics, though.

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