Giant M&M's Cookies
Bakery-style giant cookies loaded with M&M's candies. A full tablespoon of vanilla and a long chill give them a soft, thick center and crisp edges. Yields 20 large cookies. Make-ahead tip: the dough keeps in the fridge for up to 4 days.
⏱️ Prep: 30 min🍳 Cook: 17 min🍽️ Makes 20
Nutritionper 1 large cookie›
355
Calories
4g
Protein
48g
Carbs
17g
Fat
Ingredients
| 3 cups (360 g) | all-purpose flour |
| 1 teaspoon | baking soda |
| 3/4 teaspoon | salt |
| 1 cup (2 sticks, or 240 g) | unsalted butter, softened |
| 1 cup (225 g) | packed light brown sugar |
| 1 cup (200 g) | granulated sugar |
| 2 | large eggs, room temperature |
| 1 tablespoon (15 ml) | pure vanilla extract |
| 2 1/4 cups (378 g) | M&M's (mini, regular, or a mix) |
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, using a handheld or stand mixer with a paddle, beat the butter on medium-high until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat until creamed, about 2 minutes. Add the eggs and vanilla and beat on high until combined, about 1 minute, scraping the bowl as needed.
- Add the dry ingredients to the wet and mix on low until combined. With the mixer on low, add the M&M's. The dough will be soft and thick. Cover and chill for at least 2 hours (up to 4 days). If chilling longer than 3 hours, let it sit at room temperature at least 30 minutes before rolling.
- Preheat oven to 180°C (350°F). Line baking sheets with parchment paper or silicone mats.
- Roll balls of dough, 4 tablespoons (1/4 cup) each, and place 10 cm (4 inches) apart. Bake 15 to 17 minutes, until lightly browned on the sides; the centers will still look soft.
- Cool on the baking sheets 5 minutes, then transfer to a wire rack to cool completely.
- Cookies stay fresh in an airtight container at room temperature up to 1 week.