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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10 Responses to “Ina Gartens Outrageous Oreo Crunch Brownies”

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    1
    Linds — November 25, 2008 at 1:59 am

    Oh my goodness, those look AMAZING!

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    Ingrid — November 25, 2008 at 3:07 am

    Wow, that’s a lot of brownies. They do look heavenly! Thanks for sharing the recipe!
    Happy Thanksgiving!
    ~ingrid

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    3
    ~Amber~ — November 25, 2008 at 2:03 pm

    Wow, these look amazing!

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    4
    Jen — November 25, 2008 at 5:48 pm

    These are amazing! And they’re very chocolatey. Definitely need a glass of milk with them 🙂

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    Katie — December 1, 2008 at 1:48 pm

    Whoa! Those look insanely decadent and delicious!

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    Glenice — February 27, 2010 at 4:50 am

    Hi Jan. These Orio Crunch Brownies look delicious and I would like to try an make them. Being in Australia the recipe needs some clarification for me. How much butter is in a stick? We get butter in 1kg and 500 gm packs… Thanks so much. Just found your blog today and oh! oh!, everything looks so nice. I would like to leave my email address for you: jong2505@hotmail.com

    Thanks ever so much…
    Glenice

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    Sarah — April 13, 2010 at 1:20 am

    These look so great! Can I eliminate the instant coffee or is it essential to the taste? I am making these for my 3-year-old niece’s birthday party, and she LOVES chocolate, but I don’t think she should have something with coffee in it. What are your thoughts?

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    Jen — April 13, 2010 at 11:59 am

    Sarah – The coffe in the brownies is there to enhance the flavor of the chocolate. It is not necessary, you could definitely take it out without any issues. I hope you enjoy the brownies!

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    Sarah — April 19, 2010 at 10:08 pm

    Sorry to be a pest with questions, but what kind of pan is the size you mentioned? I did a search online and I got two results – a jelly roll pan and also a much deeper roasting pan. The brownies in your photos look thick but I’m not sure if I need to pick up a new pan. Thanks for all of your help!!! 🙂

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    Jen — April 21, 2010 at 11:04 am

    Sarah – Sorry for not getting back to you sooner. The pan I used is 11x17x1. So it’s not very deep. I always call it a jelly roll pan. Hope that helps!

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