The Ultimate Chewy Jumbo M&M Cookies: Perfect for Bake Sales and Sweet Cravings
For those who appreciate a cookie with substance, these Jumbo M&M Cookies are an absolute game-changer. Unlike the thin, crispy, and often delicate M&M cookies that focus on crinkles and minimal chewiness, this recipe delivers a truly robust and satisfying experience. Imagine a cookie that is gloriously thick, wonderfully chewy, and sturdy enough to hold an impressive amount of colorful candy-coated chocolates. These aren’t just any M&M cookies; they are a celebration of generous size and delectable texture, making them an ideal choice for bake sales where they are sure to stand out, or simply for satisfying a serious sweet tooth at home.
One aspect you might notice during preparation is that the cookie dough tends to be on the drier side. While this might seem unusual at first glance, it’s not a flaw in the recipe; rather, it highlights the critical importance of precise ingredient measurement, especially when it comes to flour. There’s very little margin for error here, as too much flour will result in overly dry, crumbly cookies, and too little could compromise the desired thick and chewy texture. For the most consistent and reliable results, we highly recommend weighing your flour using a kitchen scale. If a scale isn’t available, the spoon-and-level method is the next best alternative: gently spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife without packing it down. This technique prevents over-compacting the flour, which can add significant extra volume and lead to a denser dough than intended. Special thanks to Sue for capturing these beautiful new photos that perfectly showcase the appeal of these jumbo treats! Photo credit Sue K.
Beyond their irresistible taste, these cookies boast an incredibly appealing appearance. Their substantial size and vibrant M&M colors make them visually stunning, catching the eye of anyone passing by. If you’re preparing for a bake sale, these cookies are an absolute must-try. Their impressive look and delightful flavor make them perfect for wrapping individually and selling, guaranteeing they’ll be a crowd-pleaser and a sure way to attract eager customers to your table. But even if there’s no bake sale in your immediate future, whipping up a batch of these jumbo delights is a wonderful way to treat yourself, your family, or friends to a truly special homemade cookie experience.
Crafting Your Perfect Jumbo M&M Cookies: A Detailed Guide
Creating the perfect jumbo M&M cookie involves a few key steps and a keen eye for detail. The goal is to achieve that ideal balance of chewiness, softness, and a sturdy structure that beautifully encases a generous amount of chocolate chips and M&M candies. Let’s dive into the specifics of what makes this recipe a standout and how you can achieve perfection in every batch.
Essential Ingredients for Unforgettable Cookies
The success of these cookies starts with quality ingredients. Here’s what you’ll need, along with a few tips on why each component matters:
- 4 ¼ cups all-purpose flour (19 oz/532 grams): As mentioned, precise measurement is crucial. Flour provides the structure for the cookie. All-purpose flour is ideal for its balanced protein content, resulting in a tender yet chewy crumb.
- 1 teaspoon baking powder & 1 teaspoon baking soda: These leavening agents work together to give the cookies their rise and contributes to their thick, fluffy texture. Baking soda reacts with the acidic brown sugar, while baking powder provides additional lift.
- 1 ½ teaspoons salt: Don’t skimp on the salt! It balances the sweetness of the sugars and enhances the flavor of the chocolate, bringing out a richer taste in the finished product.
- 3 sticks cool unsalted butter, cut up (12 oz/336 grams): Using cool (not room temperature, not cold) butter is key to controlling the spread of the cookies, ensuring they stay thick. Unsalted butter allows you to control the total salt content. Cutting it up helps it cream more evenly.
- 1 ¼ cups granulated sugar (240 grams) & 1 ¼ cups firmly packed brown sugar (250 grams): The combination of both sugars is vital. Granulated sugar contributes to crispness and spread, while brown sugar adds moisture, chewiness, and a deeper, caramel-like flavor. Packing the brown sugar firmly ensures you get the correct amount for optimal chewiness.
- 2 large eggs: Eggs bind the ingredients together, add richness, and contribute to the cookie’s structure and moisture. Using large eggs provides the right liquid-to-dry ingredient ratio.
- 1 tablespoon vanilla extract: A generous amount of vanilla is essential for enhancing the overall flavor profile of the cookies, adding warmth and depth to the sweet base.
- 2 cups semi-sweet chocolate chips: A classic choice that provides a perfect contrast to the M&M’s. Use good quality chocolate chips for the best melt and flavor.
- 1 cup M&Ms: The star of the show! Use classic M&Ms or experiment with seasonal varieties for a festive touch. The generous quantity ensures every bite is packed with colorful, chocolatey goodness.
Step-by-Step Baking Mastery for Perfect Jumbo M&M Cookies
Follow these instructions carefully to ensure your jumbo M&M cookies turn out perfectly thick, chewy, and loaded with deliciousness.
- Prepare Your Oven: Preheat your oven to 375 degrees F (190 degrees C). This ensures the oven is at the correct temperature for immediate baking once the dough is ready, which is crucial for even cooking and proper cookie spread.
- Combine Dry Ingredients: In a medium bowl, whisk together the measured flour, baking powder, baking soda, and salt. Make sure these ingredients are well combined to ensure even leavening throughout the dough. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer, cream the cool, cut-up unsalted butter until it is smooth and light. Gradually beat in both the granulated sugar and the firmly packed brown sugar. Continue beating for 2-3 minutes until the mixture is light, fluffy, and creamy. This step incorporates air, which contributes to the cookies’ texture.
- Add Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract. Continue beating for another minute, making sure to scrape down the sides of the bowl with a spatula to ensure everything is well mixed.
- Incorporate Dry into Wet: With the mixer on its lowest speed, or by hand using a sturdy spatula, gradually add the reserved flour mixture to the wet ingredients. Mix just until combined. Be careful not to overmix the dough, as overmixing can develop the gluten in the flour, leading to tough cookies.
- Stir in Mix-Ins: Finally, fold in the semi-sweet chocolate chips and M&M’s by hand. Distribute them evenly throughout the dough.
- Portion and Bake: Drop the dough by ¼ cupfuls onto ungreased cookie sheets, ensuring each mound is spaced at least 2 inches apart to allow for proper spreading. For truly jumbo cookies, you can even use a large ice cream scoop.
- Baking Time: Bake in the preheated oven for 12 to 14 minutes, or until the edges are light golden brown and the centers are still slightly soft. The cookies will continue to cook slightly as they cool on the hot baking sheet.
- Cooling: Let the cookies stand on the cookie sheets for 1 to 2 minutes before transferring them to a wire rack to cool completely. This brief resting period allows them to firm up slightly, preventing them from breaking when moved.
This recipe makes about 26 generously sized cookies and is adapted from a classic Land o’ Lakes Butter recipe, known for its reliability and delicious results. Following these steps will lead to a batch of impressive, chewy, and absolutely irresistible jumbo M&M cookies that everyone will adore!
Bake Sale Success: Packaging and Presentation Tips
If you’re making these for a bake sale, their size and vibrant colors already give them a significant advantage. To further enhance their appeal, consider these packaging tips:
- Individual Wraps: Wrap each cookie individually in clear cellophane bags tied with a colorful ribbon. This keeps them fresh and makes them look professional.
- Labeling: Add a small label with the cookie name (“Jumbo M&M Cookies”), key ingredients (if allergies are a concern), and maybe even a catchy phrase like “Guaranteed to make you smile!”
- Display: Arrange them artfully on a tiered stand or in a nice basket to maximize their visual impact.
Customizing Your Jumbo M&M Cookies: Creative Variations
While the classic M&M cookie is fantastic on its own, this recipe is a perfect canvas for creative variations:
- Different M&M Types: Explore different M&M varieties like peanut M&M’s for extra crunch, pretzel M&M’s for a sweet and salty twist, or seasonal M&M’s (e.g., pastel for spring, red and green for holidays) to match any occasion.
- Alternate Chocolate: Instead of semi-sweet, try milk chocolate chips for a sweeter cookie, dark chocolate chips for a richer flavor, or even white chocolate chips for a creamy contrast.
- Nutty Additions: Fold in a half cup of chopped pecans, walnuts, or almonds for added texture and flavor.
- Sprinkle Fun: For extra festivity, add a quarter cup of sprinkles along with the M&M’s.
- Spice It Up: A pinch of cinnamon or nutmeg can add a subtle warmth, especially appealing during cooler months.
Storage and Freshness: Keeping Your Cookies Delicious
To keep your jumbo M&M cookies fresh and chewy for as long as possible, proper storage is key:
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them soft.
- Freezing Dough: You can freeze the scooped cookie dough balls. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Freezing Baked Cookies: Baked and cooled cookies can also be frozen in an airtight container or freezer bag for up to 1-2 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
These jumbo cookies offer not just a delightful taste, but a satisfying experience from their hearty size to their perfect chewy texture. Whether you’re baking for a special event or simply indulging in a homemade treat, this recipe is guaranteed to deliver joy in every bite. Enjoy the process of creating these magnificent cookies!
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Recipe
Jumbo M&M Cookies
Anna
Pin Recipe
Ingredients
- 4 ¼ cups all-purpose flour (19 oz/532 grams, precisely measured by weight or spoon-and-level method)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 3 sticks cool unsalted butter cut up (12 oz/336 grams, cool but pliable)
- 1 ¼ cups granulated sugar (240 grams)
- 1 ¼ cups firmly packed brown sugar (250 grams)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup M&Ms candy
Instructions
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Preheat oven to 375 degrees F (190 degrees C). Arrange your oven racks to the middle position.
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In a medium bowl, thoroughly combine the flour, baking powder, baking soda, and salt. Whisk well to ensure all dry ingredients are evenly distributed, then set aside.
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Using an electric mixer, cream the cool, cut-up unsalted butter in a large mixing bowl until it’s smooth. Add the granulated sugar and brown sugar, beating until the mixture is light, fluffy, and creamy (about 2-3 minutes). Next, beat in the eggs one at a time, ensuring each is fully incorporated. Finally, mix in the vanilla extract. Continue beating, scraping down the sides of the bowl as needed, until the mixture is thoroughly combined. Gradually add the flour mixture on the lowest speed of your mixer or by hand with a sturdy spatula, mixing just until no streaks of dry flour remain. Avoid overmixing.
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By hand, gently stir in the semi-sweet chocolate chips and M&Ms until they are evenly dispersed throughout the dough. Drop the dough by ¼ cupfuls (or use a large ice cream scoop for even bigger cookies), placing them about 2 inches apart on ungreased cookie sheets.
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Bake for 12 to 14 minutes, or until the edges are golden brown and the centers appear slightly soft. The cookies will firm up as they cool. Let them stand on the cookie sheets for 1 to 2 minutes before carefully transferring them to a wire rack to cool completely.
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This recipe yields approximately 26 delicious jumbo cookies. Enjoy!