This is how to make huge, chewy, gooey giant rainbow M&M cookies that will win anyone over.
No mixer required. All you need is a whisk — or even a spoon — to combine the ingredients. These cookies are forgiving and simple, yet they turn out bakery-style every time.
Fold in a cup of mini rainbow candies (mini M&M’s). You can use regular M&M’s or any colorful candy you prefer; the candies give the cookie its playful, crowd-pleasing appearance and melty pockets of chocolate inside.
For large cookies, shape the dough into balls. The recipe’s little trick is to split each ball in half, flip the rough sides up, then press the halves back together. This creates the rounded, craggy tops that bake into soft centers with slightly crisp edges.
Bake until the edges are lightly golden and the centers remain soft and puffy. They look adorable fresh from the oven — try not to laugh at how proud you are for making something so delightful.
The secret to texture is not overbaking: remove the cookies while centers still look soft. They will set as they cool, leaving a chewy, tender interior and slightly crisp edges.
While the cookies bake, enjoy an irresistible bowl of extra mini M&M’s — it’s perfectly fine to open an extra bag for snacking. The colorful extras make for fun photos and even better garnish.
Once cooled slightly, flip a cookie over to admire the colorful underside — candy-studded and perfectly imperfect.
Stack the cookies beside your bowl of extra candies and a glass of milk for a classic presentation. Even if you don’t normally love milk, a tall glass pairs nicely for photos and sharing.
Talk to your cookies if you like — they deserve compliments. This recipe came from a reader named Gabrielle, and it quickly became a favorite. It produces some of the best cookies you can make at home: soft, chewy, and full of bright candy pieces.
The dough is a flexible, trusty base for other variations too. If you’ve been perfecting a different cookie, give this one a try — it might become your new go-to.
Giant Rainbow Cookies – M&M Cookies
18
large or 36 small cookies
45 mins
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1 1/2 sticks, 12 tablespoons salted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup mini M&M’s
Instructions
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Preheat the oven to 325°F (165°C).
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Whisk together the flour and baking soda in a bowl and set aside. In a separate bowl, combine the melted and cooled butter with the brown sugar and sugar until mixed. Stir in the egg, egg yolk, and vanilla until incorporated.
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Gradually add the flour mixture and mix until a dough forms. It may look crumbly at first; use your hands if needed to bring it together. Fold in the mini M&M’s.
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Divide the dough into portions: about 1/4 cup for large cookies (makes 18) or 2 tablespoons for smaller cookies (makes 36). Roll each portion into a ball, then split each ball into two equal pieces. Turn each half so the rough side (the inside of the ball) faces up, press the halves back together, and place rough-side up on a baking sheet. Leave about 2 inches between large cookies.
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Bake large cookies 12–15 minutes, or small cookies 8–12 minutes, until the edges are lightly golden and the centers remain soft and puffy. Do not overbake. Cool completely before serving.
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Note: To melt the butter, microwave briefly and let it cool for about 10 minutes before using.
Notes
When the cookies are cool enough to handle, take a single bite and savor the perfect balance of chewy center and crisp edge. Pack them neatly to share — but if you keep a few for yourself, no one will blame you.