We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them — the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 30 min |
| Yield: | about 24 cookies |
Ingredients
- 2 3/4 cups all-purpose flour (see Cook’s Note)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 sticks (1 1/4 cup) unsalted butter, softened
- 1 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups candy-coated chocolates, such as M&M’s
Instructions
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 298 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 3 g |
| Cholesterol | 43 mg |
| Sodium | 155 mg |
Reviews
I followed the recipe exactly (except for the cookie size) and they turned out awful. They were flat and too crispy and greasy. I even tried a shorter baking time. In order to get them edible, I reduced the amount of butter by 1/4c and increased the flour by 3/4 of a cup. I also reduced the baking time to 8 minutes. I give the original recipe 3 stars, 5 stars once I corrected it.
Delicious but do NOT make the large cookies they recommend. They run together on the cookies sheet. They’re HUGE. Use a smaller scoop and get more cookies out of the recipe.
These were amazing, got so many compliments. At first I thought I messed something up because they were big flat pancakes, but turns out they were the perfect balance of a little crispy and chewy.
I’ve made this cookie three times now and it’s perfect.
These might be the best cookies I’ve ever made and I make a ton of cookies. Followed the recipe exactly except baked for 14 minutes and they came out perfect. My oven runs kind of hot though so I always err on baking at the lower end of estimated baking time.
These are very good. I had much better results when I did not chill the dough.
This is another dough I added to my Christmas Cookies. Kids loved them and could not stop eating them.. Will add more M an M in mix next time.. Easy and Delish
I’ve used a lot of different M&M cookie recipes over the years, and this one is hands down the absolute best!!
Amazing cookies! Followed the instructions and they came out absolutely perfect! I let the dough sit in the fridge for about 3 hours! PERFECTION!!!
These taste delicious but just spread out and were flat. I added 1/2 cup more flour, reduced the temperature to 340 and kept the dough cold until I baked it. That made a huge difference!