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These Giant Chocolate Chip M&M Cookies are thick, chewy, and about the size of your hand! With crisp edges and a gooey center, plus loads of chocolate, these are a cookie you won’t be able to resist.
TABLE OF CONTENTS
- Thick & Chewy M&M Cookies
- Why Are These the Best M&M Cookies
- Key Ingredients
- How to Make M&M Chocolate Chip Cookies
- How to Tell When These Are Done Baking?
- Can I Make These Regular-Sized?
- My Cookies are Misshapen. What Should I Do?
- Tips for the Best Giant Cookies
- How to Store & Freeze
- More Chocolate Chip Cookie Recipes:
- Get the Recipe
What’s better than a giant chocolate chip cookie? A giant chocolate chip cookie with M&Ms! I took my favorite recipe for thick, chewy, and extra big chocolate chip cookies, swapped the chocolate chunks for M&Ms, and ended up with these absolutely irresistible cookies.
This recipe makes 10 large cookies but it can easily be cut in half to make 5 cookies. These are large and they can spread a bit, so I only bake 5 at a time on a large cookie sheet.
I’d say they’re so good you won’t be able to eat just one…but each one is the size of your hand. No joke. Grab a glass of milk and enjoy!
Why are these cookies so wonderful? Let me share a few reasons…
- They’re huge! Like the size of your hand huge.
- Thick, chewy, and slightly underbaked – just the way a perfect cookie should be
- The centers are gooey while the edges are crisp
- They’re loaded with M&Ms AND chocolate chips
Key Ingredients
These giant M&M cookies are made with pretty much the same ingredients as a classic chocolate chip cookie, just in different amounts.
- Unsalted butter – It’s important that the butter is slightly softened but not fully at room temperature. This prevents them from spreading too much.
- Sugar – Both brown sugar and granulated sugar are added. The extra brown sugar helps create the larger size and adds warm, rich sweetness to the cookies.
- Egg – Two eggs plus two additional yolks are added. The additional yolks add fat, which creates richness and chewiness.
- Chocolate chips & M&Ms – The best combination of mix-ins! I recommend using a sharing size of regular M&Ms. There’s no need to use mini M&Ms in this recipe and in fact, having the larger M&Ms helps prevent the cookies from spreading too much. You can use chocolate chunks in place of chocolate chips if desired.
Here’s how to make these thick, chewy, and oh-so-good cookies. Pay particular attention to how to dough is scooped and stacked, this is the key to making a thick cookie.
- Make the dough. Beat the butter and sugars until well combined and creamed. Beat in the eggs and vanilla. Combine the dry ingredients in a separate bowl, then slowly add to the mixture. Add the chocolate chips and M&Ms when the dough thickens.
- Scoop the dough. Stack two scoops of dough for each cookie on the baking sheet, at least 3 inches apart. I recommend baking only 5 at a time on a large cookie sheet. Sprinkle with sea salt and add additional M&Ms and chocolate chips on top.
- Bake. Bake for 14 to 18 minutes. The centers will be slightly underbaked. Cool for 15 minutes before transferring to a wire rack to cool.
These are best enjoyed at least 1 hour after baking so the centers have had time to set.
How to Tell When These Are Done Baking?
If these M&M cookies are meant to be pulled from the oven slightly underbaked, how do you tell when they’re ready?
The edges should be starting to brown and crisp. And the centers, while still slightly underdone and gooey, should not look soupy, glossy, or wet. Note that it’s only the center that should look undone, the edges should be fully cooked.
Can I Make These Regular-Sized?
These are giant cookies, the size of your hand! If you want to make smaller, more regular-sized cookies, make these adjustments:
- Instead of a large cookie scoop, use a medium cookie scoop(about 1.5 tablespoons vs 3 tablespoons)
- Follow the provided baking method, stacking the cookie dough on top of one another (this is important!)
Since the dough is stacked, there is a good chance your cookies will be slightly misshaped when you pull them from the oven. No worries! First off, they will taste amazing no matter the shape! But secondly, as long as the edges are not too crisp, you can easily reshape them. As soon as they come out of the oven, use an extra-large round cookie cutter or two spoons or spatulas to press the edges back towards the center of the cookies.
Here are a few tips for making the best M&M chocolate chip cookies.
- Make sure the butter isn’t too soft. I only set my butter out on the counter for 20 minutes. Unlike other chocolate chip cookie recipes, you don’t want to use melted butter or completely room temperature butter as it will spread too quickly in the oven.
- Stack the dough. This trick is key to thick, chewy giant cookies. Just stack two scoops of dough right on top of each other. Not next to each other or partially on top but directly on top.
- Extra M&M’s and Chocolate Chips: Once the dough is stacked, feel free to load up the tops with a few extra M&M’s and chocolate chips. I also like to place a few more on top after they have baked.
- Cool a bit before enjoying. These are best enjoyed at least 1 hour after baking so the centers have had time to set. They are a little gooey and underdone when they first come out of the oven.
How to Store & Freeze
Once the cookies have cooled completely, you can store them in an airtight container at room temperature. They should stay fresh for 3 to 5 days.
On the other, if you want to freeze your baked giant cookies, you can also do so in an airtight container or ziploc bag. I love to pull them from the freezer, pop them in the microwave for 10 to 15 seconds, and enjoy!
- Double Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Extra Thick Chocolate Chip Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10 cookies
Print Recipe
Pin RecipeDescription
These Giant Chocolate Chip M&M Cookies are thick, chewy, and about the size of your hand! With crisp edges and a gooey center, plus loads of chocolate.
Ingredients
- 1 cup(226g) unsalted butter, softened
- 1 ½ cups (330g) light brown sugar, packed
- ½ cup (95g) granulated sugar
- 2 large egg
- 2 large egg yolk
- 2 tablespoon (30ml) pure vanilla extract
- 2 ½ cups(350g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup M&M Candy (suggest getting a 10oz Sharing Size Bag)
- 1 cup (180 g) chocolate chips
- Flaky sea salt (optional)
- Additional Chocolate chips & M&Ms for garnish
Instructions
- Preheat the oven to 350° F. Allow the butter to soften for only about 20 minutes. Line a baking sheet with parchment paper or use a silicone baking sheet.
- Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined.
- Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips and M&Ms. Beat until incorporated.
- Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet at least 3 inches apart, 5 cookies will fit on a large baking sheet. Sprinkle with flaky sea salt. Place additional M&Ms and chocolate chips on top
- Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool. Cool for 1 hour before enjoying.
Notes
- Storing baked cookies: Once the cookies have cooled completely, you can store them in an airtight container at room temperature. They should stay fresh for 3 to 5 days.
- Freezing cookie dough: Prescoop the dough as instructed. Flash freeze for 30 minutes on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Thaw to room temperature prior to baking.
- Fixing cookies that spread: As soon as they come out of the oven, use an extra-large round cookie cutter or two spoons or spatulas to press the edges back towards the center of the cookies.
- Category: Cookies
- Method: Oven
- Cuisine: American
