This post is in honor of my sweet little girl Mercy. She really wanted to make some cookies with me the other day and specifically requested some kind of M&M cookie. We searched for recipes and ended up adapting several and kind of coming up with our own. They turned out great, with a crackly exterior and soft chewy interior. And of course, she was super happy that they were studded with M&M’s. I actually only made 1/2 of them with the candies (I ran out of them!!!) , and the other half, I loaded with chopped walnuts for the adults. Both combinations were delicious. I used Pamela’s Gluten Free Baking Mix for these but I am sure you could use any GF baking mix that you like. And, as the name implies, they are big. My kids squealed when I handed them these extra large cookies with brightly colored M&M’s everywhere. Mission accomplished! 🙂
Big Ole M&M Cookies (Gluten Free or Regular)
In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave for one minute. Stir. Microwave again for one minute and stir well. If the chocolate is not fully melted, continue microwaving in 30 second intervals until the chocolate and butter are well combined (don’t overheat the chocolate or it can seize and turn hard and unusable). Let the mixture cool slightly, about 2-3 minutes until it is warm or room temperature. In a large bowl combine the chocolate mixture, sugar, eggs, and vanilla. Mix on medium speed until combined.
Gradually mix in flour mixture.
Stir in M&M’s. I also like to reserve a handful to put on top of the cookies so that I can guarantee there are M&M’s showing all over the top of each one.
Line baking sheets with parchment paper.
Drop dough onto baking sheets by tablespoonfuls spacing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and there are a few cracks on the surface, about 10-14 minutes. They will fall slightly when you take them out of the oven, which gives them a great fudgy texture on the inside.
The cookies will still be soft. Let the cookies sit for 2-3 minutes on the baking sheet before removing them to a wire rack to cool completely.
It is absolutely essential that you enjoy these with some milk! 🙂 Enjoy!