If you love M&M cookies, then this is the recipe for you. This is easy to make and the cookies are soo good!
These are awesome for parties, gift toppers, bake sales, lemonade stands, & even great for a dessert: pop the cookie in the microwave for 15-20 seconds before serving with a big scoop of ice cream on top – YUM!
Could you imagine having an ice cream sundae party with these? The guests would adore you!
I can’t express how BIG these are. They measure about 5.5” in diameter and are pretty thick. They have a nice crunch but they are still chewy and that’s one thing I absolutely love about them.
When they were baking, I kept thinking, WOW, that’s a big cookie. Ha ha. It was my first try at making a JUMBO cookie; so I was a little nervous as to the outcome but this recipe held up great! Most attempts to a JUMBO cookie ends up with them breaking when you pick them up, but not these!
Use holiday M&M’s or single colored M&M’s to make these an awesome party treat or favor (think blue with green or pink with purple for baby showers, wink wink). I love M&M’s holiday colored blends. I always want to make a holiday treat when I see them at the grocery store.
I found this over at Lil' Luna, I upped the size and added in some extra goodness, white chocolate chips!
JUMBO M&M Cookie Recipe – Bakery Style
Preheat your oven to 375 degrees F
Line 3 baking sheets with parchment paper.
In a bowl mix together the flour, baking soda and baking powder.(<- Dry ingredients)
In your mixer, or another bowl: cream the butter, sugars, and vanilla together. Add in eggs, once mixed fully, add in oil. Now slowly incorporate the dry ingredients. Once fully mixed, fold in the M&M’S and white chocolate chips.
If you want JUMBO cookies like I made, use my favorite medium sized scoop and make a bunch of dough balls. Take 2 balls of portioned dough and roll them together to make one big mound of cookie dough. Appx ½ cup of dough. You can fit up to 4 cookies on a cookie sheet (household; not bakery sized).
I baked my cookies for 25-30 minutes and turned my pans 180 degrees half way through (I didn’t use convection while baking these.)
They should have golden brown edges.
Once they are completely cooled, wrap them individually in plastic wrap and store them in a large freezer zip lock bag for up to 2 weeks at room temperature or freeze for up to 4 months.
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