Notice anything different?! This little blog got a big face lift and its very own .com! Huge shout out to Amy at Lexilyn Studios for creating the new site! I’m really happy with the way it has turned out and I hope the new features make it easier for you to find what you’re looking for! I’m doing what I can to have the blogspot.com traffic redirected, but in the mean time you may want to update your bookmarks! Also, if you come across anything that doesn’t seem to be working right, please let me know so we can fix it.
In celebration of the new look, I made GIANT Bakery Style M&M Cookies! Like the new blog layout, these cookies are bright and colorful. I love the chewy texture mixed with the crunch of the candy coated M&M’s. These cookies are sure to put a smile on your face!
Giant Bakery Style M&M Cookies
2 cups plus 2 Tbsp flour
1/2 tsp baking soda
1 1/2 sticks (12 Tbsp) salted butter, melted and cooled*
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla
1 cup mini m&ms regular m&ms are also OK
*If you use unsalted butter, add a 1/2 tsp of salt
Preheat oven to 325 degrees F. Prepare a cookie sheet by lining with parchment paper.
In a medium bowl, stir together the flour and baking. Set aside.
In a large bowl, beat the butter and sugars until well combined. Add the egg, egg yolk, and vanilla, beating until combined. Gradually stir in the flour until it forms a dough, then mix in the m&ms.
To make giant cookies, take 1/4 cup of dough and shape into a ball. Place the ball on the cookie sheet and press down slightly with the bottom of a cup or measuring cup to flatten (for smaller cookies, portion into 2 Tbsp balls).* Be sure to leave several inches between cookies to allow for spreading!
Bake for 12-15 minutes (reduce to 8-10 minutes for smaller cookies) or until the edges start to turn golden brown, but the centers are still soft and puffy. Allow to cool on wire rack and enjoy with a big glass of milk!