There’s just something about a giant cookie.
Not a skillet cookie. Not a regular cookie. Not even a neat, uniform batch of cookies. I’m talking about those oversized, bakery-style cookies—the kind that are slightly crisp on the edges, soft in the center, and packed with colorful candy in every bite.
These Giant M&M Cookies are exactly that.
They bake up big, golden and just a little bit imperfect (in the best way), with a soft center that stays tender even after they cool. And because you’re only making four cookies, it feels a little more like a treat—like something special you’d pick up at a bakery. But you’ll be surprised to find that this is a very easy cookie recipe!
If you’re a lover of soft, bakery-style cookies, you’ll love my lofthouse cookies and my easy frosted sugar cookies recipes too.
The “Why Are These So Good?” Moment
It comes down to a few small things that make a big difference:
• The butter is slightly melted, not softened
• The cookies are shaped large and flat before baking
• They’re pulled from the oven when the centers still look a little underdone
All of that creates that perfect bakery-style texture—soft, chewy and just a little gooey in the middle.
What You’re Really Making Here
You probably have your favorite chocolate chip cookie recipe, but this isn’t a “cookie recipe” in the usual sense.
This is more like:
👉 Four perfect bakery cookies, made at home
No scooping dozens of cookies.
No batches.
No overthinking it.
Just a large cookie recipe that turns out four big, satisfying cookies that feel like a treat.
Ingredients Needed:
- Granulated Sugar: Keeps the cookies crisp on the edges and soft inside.
- Slightly Melted Butter: This is key. It gives you that chewy texture without making the cookies greasy.
- Egg: Binds everything together and adds richness.
- Vanilla: Rounds out the flavor and makes them taste like a bakery cookie.
- Flour + Baking Powder + Salt: Structure, lift and balance.
- M&M’s: The star—colorful, crunchy, chocolatey and just fun.
How This M&M Cookie Recipe Comes Together:
You’ll mix the dough like a standard cookie dough—but the shaping is where things change.
Instead of scooping small cookies, you:
• Divide into 4 large portions
• Roll into balls
• Flatten into wide discs before baking
This helps them bake evenly and spread into that classic giant cookie shape.
Then you press extra M&M’s on top (don’t skip this—it’s what makes them look bakery-worthy).
Baking Them Just Right
This is the part that makes or breaks the cookie.
Bake until:
✔ Edges are set and lightly golden
✔ Centers still look slightly soft
They’ll continue baking on the pan after you pull them out, which gives you soft center cookies without being raw.
Recipe Tips
These Few Small Tips Matter
- Don’t crowd the pan: Two cookies per tray is perfect—they spread a lot.
- Use parchment or silpat: Helps with even baking and easy removal.
- Press extra M&M’s on top: This gives them that “bakery display case” look.
- Let them rest before moving: They’ll firm up as they cool.
Want to Change Them Up?
These are easy to customize:
• Swap M&M’s for chocolate chunks or chips
• Add a handful of chopped nuts
• Use peanut butter M&M’s for a twist
• Sprinkle flaky sea salt on top after baking
If you’re a lover of M&M’s, you will want to try our recipes for Samoa M&M Blondies, Agave and Honey Oatmeal M&M Cookies and Birthday Cake Milkshakes. You can even bake M&M Granola Bars!
Why Do Cookies Spread?
If you’ve ever wondered why some cookies spread more than others, it usually comes down to a few key factors:
• Butter consistency – Slightly melted butter (like in this recipe) encourages spreading
• Sugar ratio – More sugar = more spread
• Pan temperature – Warm dough spreads faster
For these cookies, spreading is exactly what you want—it’s what creates that thin edge + soft center bakery texture.
How Do You Make Cookies Soft in the Center?
Getting that soft, bakery-style center comes down to timing.
Here’s the trick:
• Remove cookies when the edges are set
• The centers should still look slightly underdone
• Let them finish baking on the pan
This method keeps the centers soft and chewy while the edges stay lightly crisp.
Giant M&M Cookies
Ingredients
- ¾ cup granulated white sugar
- 6 tablespoons unsalted butter, slightly melted
- 1 large egg
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup M&M's candy
Instructions
- Preheat the oven to 350℉. Line 2 large baking trays with parchment paper or silpat baking mats.
- Add the sugar and butter to a large bowl. Use a handheld electric mixer to beat until combined. Beat in the egg and vanilla. Add the flour, salt, and baking powder, and beat until smooth.
- Divide the dough into 4 equal parts and roll each into a ball. Place the dough balls on the prepared baking trays, 2 balls per tray. Flatten each ball of dough out to a circle about 4 1/2 to 5 inches in diameter. Arrange 2 tablespoons of M&M candies on top of each cookie, lightly pressing them in.
- Bake until the cookies are golden along the outside, but still look just a touch doughy in the center, about 12 to 14 minutes, rotating the trays once halfway through. Let the cookies cool on the trays for about 10 minutes before removing.
Notes
- Make sure you don’t crowd your cookies because these get huge. Two cookies per half sheet pan works well.
- Make sure your butter is slightly but not fully melted.
- I like to remove these cookies from the oven when they look just a touch doughy in the center because they’ll continue cooking on the trays even when they’re out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More simple cookies please these are great