Giant M&M Cookies
User Reviews
5
Giant M&M Cookies
Description
The Giant M&M Cookies recipe starts by creaming room temperature butter with brown and white sugars, then adding eggs and vanilla extract to create a smooth base. Dry ingredients—flour, salt, baking soda, and baking powder—are mixed in ensuring an even batter. Mixing in half the M&Ms distributes chocolate candy chunks evenly throughout the dough, while rolling the dough balls in the remaining M&Ms coats their surface, providing visible candy on top after baking.
Chilling the dough for two hours firms it up, aiding in handling and promoting controlled spreading during baking. The recipe advises shaping dough balls approximately the size of golf balls and spacing them suitably on parchment-lined sheets for even cooking. Baking at 350°F until edges are lightly golden yields cookies with a tender, slightly under-baked center that continues to set upon cooling, preserving softness. The M&Ms add colorful texture and sweet bursts.
The instructions emphasize measuring flour by scooping and leveling for best results and suggest that slight under-baking in the middle is normal and desirable. Gently tapping the baking sheet after baking can help release any trapped air, flattening slightly larger cookies.
Ingredients
- 1 cup butter at room temp but NOT melted, unsalted
- 1 cup brown sugar
- 1 cup white sugar
- 2 egg
- 2 ½ teaspoons vanilla extract pure
- 2 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 11- ounce milk chocolate M&Ms bag
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.
Notes
- Measure flour by scooping and leveling for accurate amount.
- Do not worry if cookies look slightly under-baked in the center; they firm up after removal from oven.
- Chill dough for 2 hours to improve handling and cookie shape during baking.
- After baking, tap the baking sheet gently on the counter to reduce air pockets and flatten cookies if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 267mg | 11% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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