This Mom Bakes
  • Home
    • About Me
    • TUTORIALS
    • Contact
  • Bakery
  • CART

​​

Categories

All
Breads/Muffins
Cookies
CUPCAKE RECIPES
Frosting/ Filling/ Icing
Misc.

​JUMBO M&M Cookie Recipe – Bakery Style

5/11/2019

0 Comments

 
If you love M&M cookies, then this is the recipe for you. This is easy to make and the cookies are soo good!  
Picture
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.
Picture
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!
 

Picture

JUMBO M&M Cookie Recipe – Bakery Style

Picture
Yields appx 11 jumbo cookies
 
Ingredients
 
½ cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all purpose flour
1-½  cup M&M’s
½ cup white chocolate chip morsels
 
Directions
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. 
0 Comments



Leave a Reply.


    Archives

    June 2019
    May 2019
    April 2019
    November 2017
    May 2017
    April 2017


    Subscribe for updates to > THIS MOM BAKES

    * indicates required

    This Mom Bakes

    COPYRIGHT
    ​You're welcome to link to THIS MOM BAKES or use a single image with a brief description to link back to any post. Republishing posts in their entirety is prohibited. Feel free to pin on Pinterest!

    AMAZON ASSOCIATES DISCLOSURE
    Julie Benn is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
Photo used under Creative Commons from AlexiUeltzen
  • Home
    • About Me
    • TUTORIALS
    • Contact
  • Bakery
  • CART