Giant M&M Cookies
“One of the best cookies ever, honestly don’t try others if you’re looking for that thick bakery style cookie that won’t fail you and most importantly actually come out looking like the pictures you see. This will for sure be my go to from now on. Thank You!“
– Vanessa
These giant, thick, and chewy m&m cookies are bakery-style perfection – toasted on the outside, and soft and gooey on the inside. This is a no-chill cookie recipe – packed with mini chocolate chips and mini m&m’s for the ultimate m&m cookie. With this simple recipe, you can skip the bakery line and bake giant, chunky cookies right at home!
INGREDIENTS FOR THIS M&M COOKIE RECIPE
Let’s take a look at the ingredient list for these giant chocolate chip m&m cookies come together! A lot of basic cookie ingredients needed here – with the addition of mini chocolate chips and m&ms.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cold butter to keep these cookies super thick!
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
- Vanilla Extract + Salt: Both add flavor and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
- Mini M&M’s + Chocolate Chips: Adds layers of texture and richness throughout the cookie. I love using mini chocolate chips in this recipe!
TIPS AND TRICKS FOR CHUNKY COOKIES
- Whisk Dry Ingredients: Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
- Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour!
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.7 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake. I like to pinch the tops slightly so they have that rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
FAQ FOR M&M COOKIES
The secret is in the dough! Using cold butter, a good amount of brown sugar, a little cornstarch, and an extra egg yolk keeps these giant cookies soft and chewy in the center while the edges get just lightly crispy.
Nope! Mini m&m’s help spread the chocolate evenly, but regular m&m’s work great too.
Store your cooled cookies in an airtight container at room temperature — they’ll stay soft and fresh for 3–5 days.
Absolutely! You can make the cookie dough ahead of time and store it in the refrigerator for up to 72 hours, or freeze for up to three months.
Well, there you have it—a few simple tips and tricks for baking the best giant m&m cookies ever! These cookies are a guaranteed hit and surprisingly easy to make. Next time you’re craving something sweet, colorful, and chocolatey, give this giant m&m cookie recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant M&M Cookies
- Total Time: 20 minutes
- Yield: 6 giant cookies 1x
Description
These giant, thick, and chewy m&m cookies are bakery-style perfection – toasted on the outside, and soft and gooey on the inside. This is a no-chill cookie recipe – packed with mini chocolate chips and mini m&m’s for the ultimate m&m cookie. With this simple recipe, you can skip the bakery line and bake giant, chunky cookies right at home!
Ingredients
- 1/2 Cup Unsalted Butter (cold)
- 3/4 cups Brown Sugar (light or dark)
- 1/4 cup Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 3/4 Cup Mini M&M’s
- 1/2 cup Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- M&M’s & Chocolate Chips: Add the mini m&m’s and chocolate chips. You can use semi-sweet, milk chocolate, or dark chocolate chips in this recipe, use what you like. I also love using mini chocolate chips as well!
- Rolling the Dough: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams (5.7 oz) each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size.
- M&M Topping: If you’d like to add mini m&m’s to the tops, gently press them into the cookies before baking.
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: American
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
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One of the best cookies ever, honestly don’t try others if you’re looking for that thick bakery style cookie that won’t fail you and most importantly actually come out looking like the pictures you see. This will for sure be my go to from now on. Thank You!
Thank you Vanessa!
Not sure what I did wrong….followed directions exactly and after 15 minutes in the oven, cookies were very brown and a bit raw in the middle. Added 5 more minutes and still undercooked inside. Im so sad….any thoughts?
Hi Rebecca! Giant cookies definitely need time to set! They will be gooey on the inside if they are still warm. If you don’t want them gooey at all, they will need to set for a few hours until they are completely cooled 🙂 You could also try making them smaller (around 2.5 oz) and they will be less gooey in the middle! Hope this helps, let me know how it goes!