What is the secret to chewy 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.

Do I have to use mini m&m's?

Nope! Mini m&m's help spread the chocolate evenly, but regular m&m's work great too.

What's the best way to store giant m&m cookies?

Store your cooled cookies in an airtight container at room temperature — they’ll stay soft and fresh for 3–5 days.

Can I make the dough ahead of time?

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.

Giant M&M Cookies

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5 from 1 review

Author: Brittany
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

Units Scale

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

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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.