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?
Servings 20 cookies
Ingredients
- 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)
Instructions
- 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.
Notes
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.