Monday, March 3, 2014
GIANT M&M Cookies
These giant M&M cookies will bring a smile to anyone's face! They are HUGE, chewy, and a little crunchy around the edges...just the way I like my cookies.
Kansas City got hit with another storm this past weekend. Luckily the bulk of the snow missed us but still looks messy outside. I've always lived in the mid-west so I'm totally okay with the changing seasons. I prefer cold over hot so more snow is okay with me! (Don't throw things at me.) I also enjoy the chance to stay inside, where it's warm, and spend time in the kitchen. That meant it was a perfect day to make cookies. Huge cookies.
These did not disappoint. They are big, chewy, and packed with M&M's. And now I just want to make more giant cookies....
Giant M&M Cookies
*Dough must be chilled for at least 30 minutes before baking.*
2 cups flour
1 tablespoon cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 tablespoon vanilla extract
1 1/2 cups plain M&Ms
In a medium bowl, whisk together flour, cornstarch, salt and baking soda. Set aside.
In the bowl of a stand mixer cream together butter, brown sugar, and sugar on medium speed until light and fluffy, about 2-3 minutes. Turn mixer to low and add in the egg and vanilla. Return mixer to medium and mix until incorporated. You may need to scrape sides of the bowl to ensure all is incorporated.
Put mixer on low and gradually add in the dry ingredients until dough forms, it will be thick. Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes.
After dough has chilled, preheat oven to 350 degrees and line baking sheets with a baking mat or parchment paper. Set aside.
For giant cookies, form 2 tablespoons of dough into a ball and place on the prepared cookies sheets. Lightly press dough down. Only bake 4 to 6 cookies per cookie sheet.
Bake for 10-15 minutes or until cookies are lightly golden brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container.
Makes 12-14 giant cookies.
Source: Rachel Cooks
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