Giant Rainbow Cookies - m&m Cookies
User Reviews
5
Giant Rainbow Cookies - m&m Cookies
Description
The Giant Rainbow Cookies involve a dough enriched with melted butter and dual sugars for moistness and chewiness, combined with eggs and vanilla to provide structure and flavor. Mini M&M’s fold into the dough, offering bursts of chocolate and colorful crunch throughout. The dough is portioned and shaped uniquely by splitting and turning dough halves to create a visually interesting texture on the cookie surface.
Baked at a moderate temperature, these cookies develop lightly browned edges crisping nicely while the center remains tender. The recipe supports making large or smaller cookies depending on portion size, adjusting baking time accordingly. The presence of M&M’s gives the cookies a festive appearance and a fun candy contrast to the soft dough.
These cookies work well for celebrations or casual baking when colorful, candy-studded cookies are desired. Their sizeable portions make them ideal as standalone treats or for sharing.
Ingredients
- 2 cups all-purpose flour 2 tablespoons
- 1/2 teaspoons baking soda
- 1 1/2 sticks, 12 tablespoons of salted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg at room temperature, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup mini M&M’s or something else that you love
Instructions
- Preheat oven to 325 degrees F.
- Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.
- Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
- Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
- Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.
Notes
- The recipe is similar to the Cooks Illustrated chocolate chip cookie recipe with the addition of M&M’s.
- For best results, melt and cool the butter fully before mixing to improve dough texture.
- Dough may appear crumbly initially but will come together when kneaded and shaped by hand.
- Adjust baking time based on cookie size; larger cookies take longer and smaller ones less.
User Reviews
Overall Rating
5
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