A few weeks ago I posted my favorite thin and crispy M&M cookie — the kind with lots of crinkles and folds and very little chewiness. Unlike my usual favorite M&Ms cookies, these Jumbo M&M Cookies are chewy, thick, sturdy and hold a lot of candy. The recipe is adapted from a Land o’ Lakes. Because of their size and appearance, I think these would be great for bake sales.
As you make these, you may notice the dough is pretty dry. That is not exactly a bad think, is just means you need to be very careful measuring the flour because there’s not a lot of room for error. The best way to measure is to weigh the flour, otherwise spoon it into the cup and sweet.
These cookies taste good and are really pretty, so if you are looking for cookies you can wrap individually and sell (or just lure people to your bake sale table), give them a try.
Jumbo M&M Cookies
4 1/4 cups all-purpose flour (19 oz/532 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
3 sticks cool unsalted butter, cut up (12 oz/336 grams)
1 1/4 cups granulated sugar (240 grams)
1 1/4 cups firmly packed brown sugar (250 grams)
2 large eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chips
1 cup M&Ms
Preheat oven to 375 degrees F.
Combine flour, baking powder, baking soda and salt; set aside.
Cream butter in a mixing bowl using an electric mixer. Beat in the sugar and brown sugar until creamy, then beat in the eggs and vanilla. Continue beating, scraping bowl, until well mixed. By hand or using lowest speed of mixer, gradually adding flour mixture. Stir in chocolate chips and M&Ms.
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 to 14 minutes or until light golden brown. Let stand 1 to 2 minutes. Remove from cookie sheets.
Makes about 26 cookies