Delicious monster size M&MS cookies filled with crispy M&Ms and baked to golden perfection.
I’ve been working on a recipe for these M&Ms cookies for a while and I’ve finally nailed it. I tried a number of different versions but some were too soft, or too flat and others just too crumbly (yep, I’m a modern day Goldilocks, haha). Then I made a few final tweaks and here they are.
I love those massive cookies that you see all stacked up in glass jars on the benches of cafes. Every time I buy a coffee I have to control the urge to buy a massive cookie too. So what the heck, I made these ones massive as well.
I’m a bit of a perfectionist too so, once I have an idea in my mind, I don’t want to post it until it’s exactly right. All those other batches were delicious but just not good enough. These M&Ms Cookies are perfectly loaded with M&Ms. You can thank me later 🙂
A large ice cream scoop is perfect for portioning up the cookie dough for these. They cook until golden and crispy on the outside and the centre stays lovely and soft. I love the combination of textures.
Also, you can use whatever your favourite M&Ms are. I used the crispy ones – again, the texture thing. And the more the better. I think these could handle even more M&Ms and be amazing. M&Ms Cookies are great for the kids to have a go at too. They’ll love scooping up the dough and going crazy dotting the tops of the cookies with more M&Ms.
Delicious monster size cookies filled with crispy M&Ms and baked to golden perfection.
- 500 g flour
- 1 tablespoon baking powder (note 1)
- 230 g unsalted butter, softened
- 1 1/2 cups light brown sugar
- 3 eggs
- 2 teaspoon vanilla
- 4 tablespoon milk (note 1)
- 250 g M&Ms (plus extra to decorate)
Line two large baking trays with baking paper. Preheat your oven to 180C fan forced (350F).
Sift together the flour & baking powder.
Using an electric beater or stand mixer, beat the butter and brown sugar in a large bowl until thick and creamy. Add egg and vanilla and continue to beat until well combined. Finally add the milk and beat well.
Gently fold in the flour mix until just combined, then add the M&Ms to form a sticky, chunky dough.
Use a large ice cream scoop to scoop the dough the size of half a tennis ball and release on the baking tray (there should be a gap of at least 2 inches between). Dot the tops of the cookies with extra M&Ms then gently press down just a little to flatten slightly.
Bake for around 18 minutes or until golden brown on the edges. Remove from the oven and transfer to a wire rack to cool completely.
- I use a standard Australian 20ml Tablespoon