Giant M&M Cookies
Everyone loves a great cookie. Especially one that’s full of bright and colorful mini M&Ms. These cookies are as big as your hand and have a perfect crispyness around the edges and chewiness in the center. I’ve been on a big cookie kick recently. I think they’re my latest favorite dessert type. I decided to make a list of some of the things I love about cookies.
Cookies are portable. You can just grab a cookie and go. Or set them out and not have to worry about forks and plates or a knife to cut portions.
Cookies (or cookie dough) can be frozen. I like to make a double batch of cookies at a time. I figure while I’m making a mess, might as well make it worth the effort. One of my favorite things to do is portion out the cookie dough onto a cookie sheet and freeze them. Once they’re completely frozen, drop them into a ziplock bag. Then if you are craving a cookie, just pop one onto a tray and bake it up. Nothing beats a freshly baked cookie! You can also freeze most cookies after they’ve been baked.
Cookies ship well. I live in Boston. Most of my family lives in the Midwest. I like to send them goodies every now and again and cookies are my go-to. I like to bake them, then freeze them, then ship them off to unsuspecting friends and family members. They defrost while traveling and are ready to be gobbled up when they arrive.
Cookie dough is AMAZING. I don’t think I have to explain this one. Everyone loves raw cookie dough. If you don’t, I don’t think we can be friends. In fact, until a recent Browned Butter and Cream Cheese Chocolate Chip Cookie came into our lives, Hubby always prefered chocolate chip cookie dough over a baked cookie.
What is your favorite thing about cookies?
One Year Ago: Crockpot Ham with Beer and Chutney Glaze, Funfetti Blondies, and Chipotle Pork Stew
Two Years Ago: Alton Brown’s Broiled, Butterflied Chicken
Giant M&M Cookies
These cookies are the size of your hand and chock full of colorful mini M&Ms
Yield: 18 large cookies (or 36 small cookies)
Ingredients:
2 cups + 2 Tbsp flour
1/2 tsp baking soda
1 1/2 sticks (12 Tbsp) of salted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla
1 cup mini m&m’s
Directions:
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. 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. Stir in the M&Ms.
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 flatten slightly on the cookie sheet.
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.
Recipe from How Sweet It Is, originally adapted from Cook's Illustrated
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Happy birthday! Today is my husband’s birthday, and he also requested a chocolate cake. I baked him Ina Garten’s Beatty’s chocolate cake. Your chocolate cake may be the one I bake for my birthday later this year. 🙂
beantownbaker — June 17th, 2013 @ 8:48 am
That’s a really good chocolate cake recipe too! Tell your husband happy birthday!
Happy birthday! A no frills chocolate fudge cake sounds perfect 🙂
This looks amazing!! And happy birthday!!!
beantownbaker — June 17th, 2013 @ 9:34 am
Thanks 🙂
Happy Birthday! Noting like a perfectly simple chocolate cake to ring in a new year! This one looks scrumptious!
That is seriously one gorgeous cake!!! I think I’m in love!
happy birthday and thanks so much for the chocolate cake- can’t have too many chocolate cake recipes
beantownbaker — June 18th, 2013 @ 4:02 pm
I couldn’t agree more!
We’re birthday buddies! Hope you had a great day!
Happy Birthday! Your cake looks amazing!!
and if i want to make this 9 x 13?any caveats? i never know if i can just change pan size and oven time/temp?
beantownbaker — June 18th, 2013 @ 4:05 pm
Two 9″ round pans is the same amount of cake batter as a 9×13 pan. I’d probably use the same temp and start checking around the same time. But I would expect it to take longer to bake in the end.
tnx- 9 x 13 is easier to tote
Oh goodness, this looks indulgent! I need to make this for my husband as soon as I can!
Happy birthday! This cake is to die for- looks so chocolatey and fudgey. Hope you had a great day!
beantownbaker — June 19th, 2013 @ 7:13 am
Thanks! I had a great birthday this year.
Tomorrow is my birthday and I am making your birthday cake for my big day!
Thanks!
beantownbaker — June 23rd, 2013 @ 7:56 pm
Happy birthday tomorrow!! Hope you enjoy the cake as much as I did.
Wow – this cake looks so good! I am always looking for chocolatecake recipes to try – so glad to have stumbled on your blog!
beantownbaker — July 5th, 2013 @ 9:55 am
Glad you found me!
I just made this for my mom and brothers Birthday tomorrow 🙂 I will come back and let you know how mine turned out 🙂 thanks for the recipe and happy late Birthday!
beantownbaker — August 4th, 2013 @ 6:42 pm
Definitely let me know how it goes!
The cake turned out amazing and was a huge hit! Most of the kids weren’t a huge fan but i don’t think they have learned to appreciate dark chocolate 🙂
beantownbaker — August 5th, 2013 @ 7:14 am
Glad it was a success (for the adults!)