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. 
I think we both know that I’m not a baker…yet I still think I need a kitchen torch! Can I help that I’m addicted to kitchen gadgets?
I love using my kitchen torch. I think I will have whip it out soon to make these beauties. They look super delish.
These are ADORABLE! I don’t even like S’mores, but I might try these.
Kinda jealous of your kitchen torch. These smores goodies have me drooling all week!
These look great — love s’mores cupcakes. I love making these because the kitchen torch is fun to play with.
ok now all I want is smores in every variety possible LOL YUM!!!!!! thanks so much for the vote!
This looks so heavenly! I’ll be dreaming about that frosting tonight…
I recently made some s’mores cupcakes using a piece of graham cracker as a crust, but I thought it tasted salty. Of course, I used a mix, which probably did have added salt. I am going to try this method. I’d also love to try the torch! woo hoo!
These look delicious! I have got to try that marshmallow frosting…sounds amazing!
I made and blogged about these and they’re so delicious. Thanks for the inspiration. I did increase the amounts of everything but the cake batter since I had so much left over.
These are just, amazing. i used the Hershey’s ‘special dark’ cocoa powder, and they were to die for. i will definitely be making these again.
I just made delicious s’more cupcakes. Check it out: http://theaddictedbaker.blogspot.com/2011/03/smore-cookies.html