Darcie Bakes //

Baking from scratch… because good things take time.

Giant M&Ms Cookies.

Is there a dessert that you just love, but barely ever eat – because you know you’d overindulge every day on said dessert if given the chance?

For me, that dessert is M&M cookies – I rarely eat them, but my taste buds think they’re the best cookies ever. I love me some cookies of all types, and I certainly don’t discriminate against any type of cookie. But M&Ms cookies – I’d have to say – are my absolute favorite cookies.


I love that chewy, brown sugary cookie base, and I am a chocoholic, so it goes without saying that I like chocolate in cookies. But what sets M&Ms cookies apart from your average chocolate chip cookie, you ask? Honestly, as gross/non-healthy/non-organic/whatever as it may sound, it’s that candy crunch around the chocolate that’s baked into the cookies that makes these my favorite cookies.


I’m tellin’ ya, M&Ms cookies have to be something that I will only make on occasion. Otherwise you’d see me eating these very large cookies all by myself.


I made this batch with the Easter/spring M&Ms, and I must admit that I’m a bit partial to these pastels. [I like pastels a lot in general, in case you couldn’t tell. Dat mint green. <3] Aren’t the colors just perfect for this time of year? Yum.

{Windowsill cookies!}
{Windowsill cookies!}

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Giant M&Ms Cookies.

Yield: Makes 18 large or 36 small cookies.

– 2 cups + 2 tablespoons all-purpose flour
– 1/2 tsp. baking soda
– 1 1/2 sticks [12 TBS.] of salted butter, melted and cooled {Note: I used unsalted because it’s all I had on hand. If you do, too, it’ll be aight.]
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 whole large egg + 1 large egg yolk, at room temperature
– 2 tsp. pure vanilla extract
– 1 cup mini M&Ms, or about 3/4 to 1 cup of regular-sized M&Ms

1. Preheat your oven to 325 degrees F, and line a cookie sheet with parchment paper.
2. Whisk together the flour and baking soda in a small bowl, and set aside.
3. In a larger bowl, mix the butter and sugars until they’re combined.
4. Next, add in the egg, the yolk, and vanilla. Stir until smooth.
5. Gradually add the flour mixture and stir until a dough forms. It will look crumbly at first, but it does come together. I used my hands to get it together in a cohesive dough – that’s okay, too.
6. Fold in the M&M’s or whatever add-in you’re using.
7. Divide the dough however you wish [1/4 cup portions for large cookies, or 2 TBS. portions for smaller cookies]. Shape each portion of dough into a ball, then pull each ball apart into two equal pieces. Turn each ripped half so that the rough side of the half [what used to be the inside of the ball] faces upward. Squish the halves together, then place the dough balls rough-side up on prepared baking sheets. Leave a bit of space in between the cookies, as they’ll spread.
8. Bake the cookies for 12-15 minutes, if doing the larger cookies. Or, bake for 8-12 minutes for smaller cookies. Either way, ensure the edges are slightly browned, and the centers are still slightly soft and puffy. Let cool on a wire rack, then dig in!

– Recipe from How Sweet Eats.

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