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Big M&M Cookies

All the kids in your life will go crazy over these extra-large, M&M-filled cookies...I haven't heard any adults complain either! I mean, who wouldn't like an extra-large, super delicious, chocolate candy-filled cookie?
Course cookies, Dessert, Snack
Prep Time 20 minutes
Cook Time 1 hour
Servings 20 cookies


  • ½ cup shortening
  • ½ cup butter, softened
  • 1 cup brown sugar, packed
  • 1 cup granulated white sugar
  • 2 eggs + 1 egg yolk
  • 3 teaspoons vanilla
  • 3 ¼ cups all-purpose flour
  • 3 teaspoons cornstarch
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ - ¾ cups chocolate chips (I prefer dark)
  • 1 cup milk chocolate M&Ms, (more for adding to tops of cookies)


  • Preheat oven to 375°F. Prepare baking sheets by lining them with parchment paper or use silicone baking mats.
  • In the bowl of a standing mixer, cream together the shortening and sugars until creamy and smooth. Mix in the eggs and vanilla, just until combined. Do not over-mix.
  • In a separate bowl, combine the flour, corn starch, baking soda, and salt. Mix well. Add the dry ingredients to the wet; mix on a low setting, just until fully incorporated. Do not over-mix.
  • Add chocolate chips and M&Ms, and stir in with a wooden spoon or spatula until evenly incorporated.
  • Using a ¼ cup cookie scoop, place cookie dough on prepared baking sheets, placing only 5 cookies per sheet to allow them room to spread out. Bake for 13-15 minutes or until edges are golden brown. Do not over-bake.
  • Take out of the oven and immediately top with additional M&Ms. Allow to rest for 2 to 3 minutes, then move to a cooling rack to completely cool.
  • Allow your pans to come to room temperature before placing more cookie dough on them. For a quicker method, run your pan under cool water for 20 to 30 seconds, dry, and continue with your baking.


Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within six months.