Cozy up with these giant M&M cookies! Big enough to fill the palm of your hand, and filled with M&M candies, they are every kid’s delight!
There is something magical about a really big cookie. I mean, if you had the choice between a big cookie and a regular-sized cookie, the giant cookie will win every time.
I’ve got a winner of a recipe for you here today (gosh, I sound like a late-night infomercial!) with these Jumbo M&M Cookies!
Crispy on the edges and soft in the middle and just loaded with M&Ms, these are cookies that must be added to your repertoire!
They’re perfect for every holiday! And since there are colored M&Ms for every holiday (Christmas, Easter, etc.) you can make these cookies all year round and have them perfectly match the festivities!
How to Make Jumbo M&M Cookies
You mix up the dough, which is your standard combo of butter, brown and white sugar, eggs, vanilla, salt, baking soda and flour.
Then you add the M&Ms.
Now this dough must be chilled. But I have a little hack that makes it so you don’t have to wait so long.
This recipe (which I got from Sally’s Cookie Addiction cookbook–my favorite!) says to chill the dough for at least two hours. But here’s how I do it to speed things up.
First, I pack the dough into a 1/4 cup measuring cup. (Remember, these are jumbo cookies, so we’re using a lot of dough here!)
Then I scoop the dough out into my hand (or my daughter’s hand) and roll it into a nice ball.
Now place the balls of cookie dough on a baking sheet. It doesn’t matter how close you put them together, because we’re not baking them yet.
Now you’re going to lightly cover the cookie sheet with some plastic wrap and place the whole cookie sheet in the refrigerator. Now the individual balls can chill, and you won’t have to wait so long! Additionally, you won’t have to try to scoop cookie dough when the dough is hard! Win win!
Once the dough has chilled (at least one hour), you can place the balls four inches apart on your cookie sheets. (That means that only two cookies will fit per row on a standard cookie sheet).
Now bake them at 350 degrees F. for 15-17 minutes. The edges should be lightly browned, but the centers will still look soft.
Let them rest on the cookie sheet for about five minutes, and then transfer them to a wire rack to cool completely.
Can I Freeze Jumbo M&M Cookies?
Yes! They freeze well. Just put them in a Ziploc bag or other airtight container.
Can I Freeze Jumbo M&M Cookie Dough?
Yes, you can. The best way to do this is to roll the dough into balls first and just put them in the freezer on a cookie sheet for a few hours. (You can lightly cover them with plastic wrap, but it’s not necessary).
Once the balls of dough are frozen, transfer them to a Ziploc bag or airtight container and put back in the freezer. Thaw overnight in the refrigerator before baking, or thaw on the countertop for about an hour before baking.
(Note: the dye in the M&Ms may bleed as the dough is thawing, but there’s some bleeding while baking anyway).
There you have it! Bake away! And don’t forget to get your cookie supplies from Amazon! (This post contains affiliate links).
- 1 cup (2 sticks) butter, room temperature
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups M&M candies (or more, to taste)
- In a large bowl or stand mixer, beat the one cup of butter on medium-high speed until smooth.
- Add the 1 cup of brown sugar and 1 cup of white sugar and beat on medium-high speed until creamed--about two minutes.
- Add both eggs and the 1 tablespoon of vanilla extract. Beat on high speed, stopping to scrape down the sides as needed.
- Add the 3 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Beat on low speed just until the flour disappears.
- Add the 2 cups of M&M candies to the dough and mix on low speed until the candies are evenly distributed throughout the dough.
- Portion out 1/4 cup of the dough and roll into balls. If the dough is too soft, chill in the refrigerator for about an hour).
- Place the balls of dough on lined baking sheets and refrigerate the entire sheet of cookies for at least an hour. Loosely cover the cookie sheet and balls of dough with plastic wrap if desired.
- When ready to bake, preheat your oven to 350 degrees F. Place balls of cookie dough four inches apart on silicone-lined or parchment-lined baking sheets and bake for 15-17 minutes. The edges should be slightly brown, and the centers should still be soft.
- Allow to rest for five minutes once removed from the oven. Then transfer the cookies to a wire rack to cool completely.
To quickly bring butter to room temperature: Set the butter out on the counter and slice into 1 tablespoon-sized slices (or smaller). The smaller you cut the butter, the faster it will get to room temperature.
To quickly bring eggs to room temperature: Fill a glass half-way full with very warm (not super hot) water. Place your eggs in the warm water and let them sit for 20 minutes.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 254 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 139mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 1g Sugar: 32g Sugar Alcohols: 0g Protein: 3g