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

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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

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16 Responses to “Chocolate Whiskey and Beer Cupcakes”

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    yumventures — March 10, 2010 at 1:53 pm

    Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)

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    Sunshine — March 10, 2010 at 2:28 pm

    I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.

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    Jes — March 10, 2010 at 4:33 pm

    My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!

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    Cara — March 10, 2010 at 4:40 pm

    sounds so good!! I could go for one now 🙂

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    nutmegnanny — March 10, 2010 at 7:48 pm

    Well I love Irish Car Bombs so in dessert form I know I would love it even more!

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    Carly — March 10, 2010 at 8:10 pm

    Wow – I am dying to try these. They look amazing!

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    Xiaolu — March 10, 2010 at 9:14 pm

    Wow these look amazing. That looks like the perfect amount of frosting, too.

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    Joanne — March 11, 2010 at 12:17 am

    I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!

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    Brisbane Baker — March 11, 2010 at 8:07 am

    What a wonderful recipe! And just in time for St Pats 😀

    BB

    Check me out.
    http://www.brisbanebaker.blogspot.com

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    Kerstin — March 12, 2010 at 3:17 am

    Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!

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    Samantha Kate — March 12, 2010 at 8:17 am

    Wow these are some fancy looking cupcakes! Great job 🙂

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    Shayna — October 9, 2010 at 2:34 am

    I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁

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    Jen — October 11, 2010 at 12:47 am

    Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…

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    Richele McHenry — March 14, 2013 at 3:35 pm

    I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?

    • beantownbaker — March 16th, 2013 @ 2:49 pm

      Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.

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    Kristina — July 24, 2015 at 1:35 pm

    Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?

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