These have to be one of the simplest, yet most delicious cookies I’ve made. These cookies are gooey, chewy, and incredidbly massive. And dare I say, one of the best things you’ve ever sunk your teeth into! Yes, those are some strong words but I promise I have the proof to back them up.
I love cookies of all shapes and sizes but giant cookies are just so much fun. There’s just something about a massively large cookie that makes me giddy, and feel kind of child-like. Add some classic candy in the batter and be instantly transported to your childhood. Another thing about this cookie that transports me is getting my hands dirty and playing with my food. I remember when I was younger I would get up on the counter and help my mom and dad bake a batch of cookies. While they would insist on using the mixer to combine the ingredients, I just had to sink my hands in the batter and incorporate the ingredients. I mean come one, which is better using a mixer and getting down and dirty with some delicious cookie batter? Getting your hands dirty, of course!
If getting your hands dirty doesn’t do it for you, then maybe making a cookie that is gigantic and full of flavor will. Unlike most cookies that are large, this cookies do not get crunchy and hard through the longer cooking process. Since these cookies are larger, they do require a longer cooking time but they keep that same chewy texture and consistency that you expect and get from smaller (normal size) cookies.
The process used in this cookie differs slightly from traditional recipes in a few ways. First of all, the use of a mixer is not needed. All you need is a large bowl and a whisk (or fork) and the occasional use of your hands for kneading (don’t let that word scare you…we’re not making bread). Second, the butter is completely melted before starting the mixing process. Most batter start out with butter at room temperature and then a creaming process. And the third, and probably most unique difference, has to be the process that takes place before baking; forming a dough ball (not the unusual part) and then “ripping” the ball apart and stacking one half no top of the other (the unusual part). I’m not sure why this makes such a difference, but it does and it’s wornderful. This helps to create the most perfect, fluffy and chewy cookie you’ve ever put in your mouth.
I can’t wait to try this process with other recipes. This basic recipe is the perfect base for any mix-ins your heart desires. I think I have now found my “go to” cookie recipe…and process. So go ahead, go into your kitchen and get a big bowl and whisk and make these cookies. Even get your hands dirty a little bit and feel like a kid again…if only for a few minutes! You deserve it…and have fun.
Giant Soft M&M Cookies
Ingredients:
2 Cups + 2 Tbsp all-purpose flour
1/2 Tsp baking soda
1 Tsp sea salt
1 1/2 Sticks (12 Tbsp) unsalted butter
1 Cup brown sugar
1/2 Cup granulated sugar
1 Egg, room temperature
1 Egg yolk, room temperature
2 Tsp vanilla extract
1 3/4 Cups M&M’s (or 1 cup mini M&M’s), or any candy of your choice
Directions:
Preheat oven to 325. Line a baking sheet with silicone mat or parchment paper, set aside.
Place butter in a microwave safe bowl, place in microwave and melt. Set aside and allow to cool.
Sift together the flour, baking soda and salt in a medium bowl and set aside.
Place the granulated sugar and brown sugar in the bowl with the melted butter, using a whisk (or fork) stir vigorously to combine. Add the egg, egg yolk and vanilla to the mixture and whisk together. Gradually add the flour mixture to the butter mixture and stir to combine. (The mixture will look crumbly at first, continue to stir and it will come toether) Use your hands to combine the ingredients, if needed (Plus it’s just kind of funny getting your hands dirty!) Gently fold in the candies, until evenly incorporated.
Divide the dough to your liking (1/4 cup portions for large cookies and 2 tablespoon portions for smaller cookies). Form each portion of dough into a ball, then pull each ball apart into two separate pieces. Turn each half, so that the rough half (the part that used to be the inside of the ball) faces upwards then squish both halves together. Place the dough, rough side up, on prepared baking sheet. Leave 1-1 1/2 inches between smaller cookies and 2 inches between larger cookies.
Place in oven, for large cookies bake 12-18 minutes and for smaller cookies bake 8-12 minutes. Until the edges are golden and the centers are soft and puffy. Do not over bake. Allow to cool on cookie sheet for 5 minutes, remove to wire rack and allow to cool completely. Store in an airtight container.
Recipe source: barely adapted from How Sweet It Is
These look fantastic! What an interesting technique too…I'm definitely going to have to give it a try.
These look amazing Lynsey. I have never seen cookie dough stacked on top of each other like this. I have to give this technique a try. My kids love anything with M & Ms. They will go crazy for these for sure! 😀