Giant Chocolate Chip M&M Cookies
These big, bakery-style cookies are thick and chewy with a slightly crisp edge and pockets of melted chocolate and M&M crunch. They’re an easy treat to make when you want a showy cookie — the size makes them feel special, and the M&Ms add color and extra texture.
A quick note: the dough benefits from a short chill so the cookies spread less and stay tall, but you can bake right away if you’re short on time. Scoop large balls for that giant look and bake until the centers are set but still soft.
Why This Giant Chocolate Chip M&M Cookies Works
1. Extra-large scoops keep a soft, chewy center while the edges get crisp for a nice contrast in texture.
2. A mix of brown and white sugar balances chewiness and spread so cookies don’t go too flat.
3. M&Ms give chocolate bursts and colorful crunch without overpowering the dough.
4. Simple pantry ingredients and one-bowl mixing make it fast and low-fuss.
Ingredients
These are the ingredient highlights and why each matters.
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– All-purpose flour: Provides structure; measure correctly by spooning and leveling.
– Baking soda: Gives a little lift and helps the edges brown.
– Salt: Balances sweetness — use fine salt and add a pinch on top if you like.
– Unsalted butter: Softened (not melted) creates a tender, chewy crumb; can use salted if you reduce added salt.
– Brown sugar + granulated sugar: Brown sugar adds moisture and chew; granulated sugar helps spread and crisp the edges.
– Egg + extra yolk: Egg yolk adds richness and chewiness while the whole egg provides structure.
– Vanilla extract: Enhances flavor — pure vanilla if possible.
– Chocolate chips + M&Ms: Chocolate for melty pockets; M&Ms for color and crunch — use minis or regular depending on preference.
Substitutions and Variations
– Swap half the all-purpose flour for bread flour for a chewier, more elastic interior.
– Use all brown sugar for an even richer, more caramel flavor and softer texture.
– Replace M&Ms with chopped chocolate bars for larger melted chocolate pockets; you’ll lose the candy shell crunch.
– Add 1–2 teaspoons cornstarch for a softer, cakier crumb.
– Mix in toasted nuts (walnuts or pecans) for extra crunch and a toasty flavor.
How to Make Giant Chocolate Chip M&M Cookies
This is a summary — the full recipe card has exact amounts and oven times.
1. Preheat the oven and line a baking sheet with parchment or a silicone mat.
2. Cream softened butter with brown and granulated sugar until light and slightly fluffy.
3. Beat in the egg, extra yolk, and vanilla until combined.
4. Whisk together flour, baking soda, and salt; fold into the wet mixture until just combined.
5. Stir in chocolate chips and most of the M&Ms, reserving some to press on top.
6. Scoop large (roughly 1/3–1/2 cup) dough balls onto the sheet, chill 15–30 minutes if you can, then press reserved M&Ms on top.
7. Bake until edges are golden and centers are just set; cool on the pan a few minutes, then transfer to a rack.
Tips for the Best Results
1. Use a large cookie scoop for consistent size so baking time is predictable.
2. Chill the scooped dough at least 15 minutes to reduce spread and keep the cookies thick.
3. Don’t overbake — pull them when centers still look slightly soft; they’ll firm up while cooling.
4. Press a few extra M&Ms onto the tops right before baking for an attractive finish.
5. Rotate the baking sheet halfway through if your oven has hot spots.
Common Mistakes
– Dough too warm, cookies spread too thin: chill dough for 15–30 minutes before baking.
– Overbaking for a crisp-only cookie: remove when centers are slightly soft for a chewy interior.
– Using melted butter when the recipe calls for softened: melted butter makes flatter, denser cookies — use softened unless otherwise noted.
– Skipping the extra yolk (if used): you’ll lose some chew and richness; keep it for texture.
– Crowding the pan: leave plenty of space so large cookies don’t merge.
Storage
Storing: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. Layer with parchment to prevent sticking.
Freezing: The dough freezes well — scoop balls onto a tray, freeze until firm, then transfer to a zip-top bag for up to 3 months. Baked cookies can also be frozen in a single layer with parchment between layers.
Reheating or serving later: Warm cookies in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds to revive softness and melty chocolate.
How to Serve Giant Chocolate Chip M&M Cookies
– Serve warm with a glass of cold milk for a classic pairing.
– Stack one with a scoop of vanilla ice cream for an ice cream sandwich.
– Cut into wedges and serve on a cookie platter for parties.
– Offer alongside coffee or hot chocolate for a cozy snack.
More Helpful Notes
– If you prefer a shinier top, briefly brush with a light egg wash before pressing on M&Ms.
– For uniform browning, use light-colored baking sheets and line with parchment.
– If M&Ms bleed color when warm, use minis or press them on top after a short bake to keep colors bright.
– Measure flour properly — too much flour makes the cookies dry and dense.
Frequently Asked Questions
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Giant Chocolate Chip M&M Cookies
Ingredients
Pantry & Dry
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon espresso powder optional, enhances chocolate flavor
Wet
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
Mix-Ins & Finish
- 1 1/4 cups M&M candies reserve 2 tablespoons for topping
- 1 cup semisweet chocolate chips reserve 2 tablespoons for topping
- 1 tablespoon turbinado sugar optional, for sparkle
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and espresso powder (if using). Set aside.
- In a large mixing bowl, whisk the cooled melted butter with the granulated and brown sugars for 60 seconds. Let it stand for 2 minutes, then whisk again for 30 seconds until slightly thickened and glossy.
- Whisk in the egg, egg yolk, and vanilla until smooth and shiny.
- Switch to a spatula and fold the dry mixture into the wet just until no dry streaks remain. Fold in most of the M&Ms and chocolate chips, reserving about 2 tablespoons of each for topping later.
- Cover the bowl and refrigerate the dough for 20 minutes to firm slightly. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Use a 1/4-cup scoop (about 60 g) to portion the dough. Roll each portion into a tall mound and place 6 per sheet, spacing at least 3 inches apart. Gently press the tops to about 3/4-inch thickness for even baking.
- Bake for 7 minutes, then quickly open the oven and press a few of the reserved M&Ms and chips onto the tops of each cookie. Rap the baking sheet once against the rack to help set the edges, then continue baking 5 to 7 minutes more, until the edges are set and the centers look puffed and matte (not glossy).
- Cool on the baking sheet for 10 minutes. If using, sprinkle turbinado sugar over the warm cookies for a sparkly finish, then transfer to a rack to cool for at least 20 more minutes before serving.
- Practical tip: If your kitchen is warm and the dough softens while scooping, pop the portioned dough on the sheet into the fridge for 5 minutes to keep the cookies thick and prevent overspreading.
Notes
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