Giant M&M Chocolate Chip Cookies
on Jul 28, 2019, Updated Jun 28, 2024
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These fun and colorful giant M&M chocolate chip cookies will satisfy your sweet tooth and chocolate cravings, and just make you happy as you eat (and make) them!
Get ready for some of the. best. cookies. EVER. I truly cannot get over them — they are so delicious and adorable. I always loved walking past the cookie shops at the mall as a kid and lovingly gazing at the enormous baked goodies for sale behind the glass encasement. When we were lucky enough to pick one out to enjoy, I’d often go with M&M because, well, what’s more fun than a huge M&M cookie?!
My love for these guys has carried on into adulthood, and I love sharing it with my own little ones from time to time with a batch of these seriously amazing giant M&M chocolate chip cookies. You know people who say they “don’t like” chocolate? Yeah, I just don’t quite understand them. And they probably wouldn’t love these cookies… Which is just fine, because then there are more for you and me, right?! They can make one of my other cookie recipes.
Table of Contents
Why You’ll Love This Recipe
- Colorful: A cookie filled with colorful candies just can’t help but catch your eye and they have to be fun, right?
- Texture: The combination of the chewy cookie, candy coated chocolate, and chocolate chips is like a party for your mouth.
- Customizable: You can change the flavor and size of M&Ms, use different types and flavors of chocolate chips, and more.
Ingredients
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Milk Chocolate Chips
- Mini M&M Candies
See the recipe card below for full information on ingredients and quantities
How to Make Giant M&M Chocolate Chip Cookies
Step #1. Line two baking sheets with parchment then preheat the oven. With a mixer, cream the butter and sugars.
Step #3. Scoop out 1/4 cup of the dough mixture and roll into a ball, place on the baking sheet and flatten slightly, fitting six cookies per pan.
Step #2. Beat in the eggs and vanilla, then stir in the flour through salt until combined. Mix in the candies and chocolate chips.
Step #4. Bake 11-13 until the edges are golden. Remove from the oven and let cool 5 minutes before moving them to a cooling rack.
Recipe FAQs
This is totally up to your preference! You can use any combination of mini M&Ms, regular M&Ms, semi-sweet chocolate chips, and milk chocolate chips.
Cold butter is often used in scone and biscuit making to create nice layers throughout the pasties, and when used in cookies, it holds air to create better structure in the cookies. It allows them to not completely spread and collapse as they bake, which is important for such large cookies.
Not long, in my household! But if you have more self-control than we do… These cookies will last for up to a week in an airtight container or sealable bag in the fridge. You can also freeze them for up to 2 months.
Expert Tips
- Freeze the dough balls! You’ll have cookies ready to throw in the oven at all times. Just make the dough, form the 1/4-cup dough balls, and pop them in the freezer on a baking sheet so they can freeze in the ball shape. Transfer them to a freezer-safe container after a couple hours, and just bake them for an extra 5 minutes whenever you’re ready to make them.
- Use your spring-loaded ice cream scoop to easily portion the dough. A standard ice cream scoop holds 1/4 cup!
- To make them look a little fancier, press extra candies into the top of the flattened dough before baking.
More Chocolate Chip Cookie Recipes to Consider
Dessert Recipes
Chocolate Chip Cookie Cake
Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Chocolate Chip Cookies
Edible Cookie Dough
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Giant M&M Chocolate Chip Cookies
Ingredients
- 1 cup butter, cold and cubed
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- 1 cup mini M&M candies
Instructions
- Line two baking sheets with parchment or baking mats, and set aside. Preheat oven to 400 degrees F.
- Using an electric mixer or stand mixer fitted with the paddle attachment, beat together the cold butter, brown sugar, and granulated sugar until well combined, about 3 minutes.
- Add the eggs and vanilla, and beat well.
- Add the flour, cornstarch, baking powder, baking soda, and salt. Mix to combine well.
- Stir in the chocolate chips and M&M’s.
- Working with 1/4 cup dough at a time, roll the dough into a ball and then lightly press it on the pan so that it’s slightly flattened. Place 6 cookies per baking sheet.
- Bake for 11 to 13 minutes, until the edges are lightly browned. Remove from the oven, and let rest on the cookie sheet for 5 minutes before removing and placing them on a wire rack.
- Repeat with remaining dough.
Notes
- These giant cookies are SO much fun! Feel free to use a combo of milk and semi-sweet chocolate chips and a combo of regular and mini M&M’s if you’d like.
- To quickly and easily portion your dough, use your spring-loaded cookie scoop.
- These are super easy to customize by using seasonal and holiday M&Ms – cute treats with no extra effort!
- Freeze the flattened dough portions so that you have ready-to-bake cookies.
Nutrition
This recipe comes from my friend Amy at My Name Is Snickerdoodle. She’s awesome, check out her site!
We just made these last night and they came out PERFECTLY!! Our oven decided to not preheat so we had to bake them 4 at a time in our toaster oven, 9 minutes seemed to be the magic number. These are some of the best cookies I have made, will definitely make them again. Thanks for sharing!
I accidentally read the recipe wrong** that’s why I used 3 Eggs 🙁
How did it turn out with that many eggs?
Made these but used 3 eggs instead of 2. They were cake like! I did see a pic of another person who made them on Instagram and their looked more cake like too! Wondering how to get them to look like yours!! Going to try again!
Ohhh yes, the extra egg would make them cakey- did they taste ok? I hope you do try again because they are realllly good cookies!
Great recipe! We used up the Easter M&Ms and they were delish!