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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20 Responses to “Daring Bakers take on the Yule Log”

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    1
    Beth G. — December 22, 2007 at 7:58 pm

    Looks great!! I love the history info too 🙂 Congrats you did an awesome job!

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    Gigi — December 22, 2007 at 8:28 pm

    Love the history info and your buttercream looks so silky. Nicely done!

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    MrsPresley — December 23, 2007 at 12:18 am

    good job! rolls like the yule log and the pumpkin roll really aren’t too hard to make, but they’re great to bring to get togethers b/c everyone loves them 🙂

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    Claire — December 23, 2007 at 2:26 am

    Congrats on your first “real” yule log. I wasn’t crazy about the buttercream either, though I did like the coffee flavor!

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    marias23 — December 23, 2007 at 2:27 am

    Yum! Very nice, creamy-looking buttercream. Looks delish! Merry Christmas and Happy New Year!

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    SMJ — December 23, 2007 at 3:04 am

    I went for raspberry inside too – and agree that chocolate frosting would be tastier. Good job!

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    Lis — December 23, 2007 at 3:59 am

    You did an awesome job, Jen!

    Your log turned out so pretty – as did the mushrooms!

    Way to go!

    xoxo

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    Hilda — December 23, 2007 at 2:57 pm

    Your log looks wonderful, so silky creamy. Happy Holidays!

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    ~Amber~ — December 23, 2007 at 4:19 pm

    Your log looks awesome. Congratulations on completing the challenge.

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    Meryl — December 24, 2007 at 2:58 am

    Very pretty! I thought this one was harder than the “Buche” I made in French class too.

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    Lunch Buckets — December 24, 2007 at 5:35 am

    I love your texturing – nice log!

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    Peabody — December 24, 2007 at 9:24 am

    Job well done. I made it with chocolate buttercream and I think it would have gone lovely with raspberry.

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    Cheryl — December 24, 2007 at 6:39 pm

    I love the idea of the raspberry filling with the coffee buttercream. That must have tasted incredible.

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    Dolores — December 26, 2007 at 6:01 am

    As worldly as I thought I was at the time, I never could have attempted anything this complex in high school. You did a great job with your… it looks luscious!

    I hope you had a joyous holiday, and that 2008 brings you health and happiness, laughter and love.

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    Julius — December 26, 2007 at 7:04 am

    Great bûche de Noël and I loved reading your post.

    Happy Holidays!

    Julius from Occasional Baker

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    Tartelette — December 27, 2007 at 6:11 pm

    You aced this challenge like a pro! It looks gorgeous!
    Hope you had a wonderful Christmas!

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    Deborah — December 28, 2007 at 1:04 am

    Your filling looks and sounds delicious! I went with chocolate for the outside, and loved it. Great job!

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    Rosa's Yummy Yums — December 28, 2007 at 3:39 pm

    A very pretty log! Well done!

    Cheers,

    Rosa

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    Jen Yu — December 31, 2007 at 1:23 am

    Nice work there. I love the combination of raspberry and chocolate – mmmm! Congrats on your challenge and happy new year 🙂

    jen at use real butter

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    Quellia — January 5, 2008 at 3:43 am

    Oooh I love the idea of the raspberry in the log!

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