Giant M&M Cookies with Chocolate Chips

Behold, Giant M&M Cookies with Chocolate Chips! They are thick and buttery, with golden crispy edges and a medium chewiness level. Each is a 5-inch cookie loaded with M&Ms and chocolate chips! No chill time is required for the dough!

What is it about giant cookies that are extra fun and delicious? I have yet to find one that I did not like! I’ve been obsessed with these Giant M&M Cookies with Chocolate Chips lately. And so is my family, who gobbles them up as fast as I can make them. They are great for a snack attack any time of the day and perfect for sharing.

The cookie dough portion of these bakery quality cookies is sweet but not too sweet. Meanwhile, the copious amount of candy amplifies the sweetness level. Making them is a breeze. This is a no chill cookie recipe, which means a fresh batch can be in the oven in less than 10 minutes!

Ingredients needed:

• All-purpose flour—for structure and chewiness. Measure correctly: fluff with a fork, spoon into the measuring cup, and level the top with a butter knife. Too much flour will cause the cookies to be dense and dry.
• Butter—use unsalted room-temperature butter. It should be soft but not melted.
• Granulated sugar—for sweetness. Also helps with spreading.
• Dark brown sugar—for sweetness, moisture, and chewiness.
• Eggs—1 whole egg plus 1 yolk. The extra yolk adds richness, tenderness, and chewiness.
• Salt—the saltiness enhances the sweetness.
• Baking soda—is basic in terms of pH and interacts with the acidic brown sugar, which causes the batter to rise.
• Baking powder—used as an additional leavening agent.
• Vanilla extract—flavoring.
• M&M—regular milk chocolate M&Ms.
• Semi-sweet chocolate Chips

Recipe highlights:

• Preheat oven to 350° F. Line a half-sheet baking pan with parchment paper.
• Combine flour, salt, baking soda, and baking powder in a bowl. Blend. Set aside.
• Add butter and sugars to a mixing bowl. Beat on medium until thoroughly blended and cohesive.
• Next, add whole egg, egg yolk, and vanilla extract and beat until the eggs are completely incorporated.
• Add half of the flour mixture in two batches. Mix until most of the flour is incorporated. Add M&Ms and chocolate chips. Blend until the flour is completely mixed in and the candy is distributed.
• Divide the cookie dough into 4 equal portions. Roll the dough into balls. Place them space apart on the baking sheet. Bake for 16-20 minutes or until the edges are golden brown and the center looks set.
• Allow to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack.
• Detailed instructions are in the recipe card below.

Pro tips:

• If you don’t have time to leave butter to soften at room temperature, there is a much quicker method. Microwaving is my go-to method. To do: stand a stick of butter on a microwaveable plate on one end. Microwave for 10 seconds. Flip and stand on the opposite end. Microwave for 10 seconds. Use a butter knife to scrape out the soft areas and transfer them into the work bowl. Lay the remaining butter on its side. Microwave for 5 seconds, then scrape off soft areas. Turn butter bottom side up, microwave for 5 seconds, then scrape. Repeat turning and microwaving once more, if needed.
• Use room-temperature eggs and butter. They incorporate more effectively and produce more cohesive batter as well as fluffier and better risen cookies.
• Use parchment paper on the baking sheet. It makes it easy to remove the cookies, prevents overspreading, and reduces the browning on the underside.
• Bake on one rack up from the middle to prevent the underside of the cookies from over-browning.
• Store in an airtight container at room temperature is fine. However, I find that storing the cookies in the refrigerator helps to maintain the crispiness. Leave out at room temperature for 20 minutes before eating.

How to store:

Store in an airtight container at room temperature is fine. However, I find that storing the cookies in the refrigerator helps to maintain the crispiness. Leave out at room temperature for 20 minutes before eating, and they will be as good as the day they were baked.

To freeze, wrap cookies individually in plastic wrap. Place in a freezer bag or airtight container and freeze for up to 3 months.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Baking sheet—this half sheet pan comes with a cooling rack. It is non-stick and has a corrugated surface for even baking. It is also PTFE, PFOA, and BPA-free.
• Electric mixer—has seven speeds, a quick-release button, and a lockable swivel cord to prevent the cord from getting in the way.
• Silicone spatula—this set of varying spatulas and a brush is heat resistant up to 500°F.
• Mixing bowls—this set of nesting stainless steel bowls comes with lids. The bowls have non-slip bottoms and a pour spout.
• Parchment paper—to keep the cookies from overspreading. This silicone coated parchment paper is unbleached, chlorine-free, and grease-proof.
• Wide spatula turner—for transferring the cookies to the cooling rack. It is 6 1/2 wide, has a stainless steel blade, and has a wooden handle.

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