Everyone loves cookies, but I have found that everyone especially loves M&M Cookies. And at that, they especially love jumbo M&M Cookies. They are consistently so loved, that I’ve pretty much determined that these are my standard bake sale cookie. Their jumbo size makes them stand out from the rest of the cookies, and those bright colorful candies just scream at bake sale patrons to take them home. I’ve found one jumbo cookie fits perfectly in a zippered sandwich bag, which also makes them ideal for Mom. When you’re looking over bake sale offerings with a little one in tow, it’s nice to be able to plunk down fifty cents and make your child ever so happy.
The only secret I have to these cookies is that you really must use the proportions of shortening and butter. If you use all butter, the cookies spread too much and you end up with a mess. If you use all shortening, they don’t spread enough and end up as misshapen cookie lumps that are really too raw in the middle. Use half shortening and half butter, and they will spread perfectly. Do use a 1/4 cup measuring cup to measure out your cookies. It looks like a lot, but you are making jumbo cookies after all! I can fit six of them on my half-sheet pans, and they come out perfectly.
After you’ve scooped the dough onto your sheet pan, gently press the balls just a touch with the flat of your hand to help them along. Then grab a small handful of extra M&M’s and press a few more into the top of the cookie.
One batch will make between 16-18 jumbo cookies. For size comparison, the picture below shows a standard sized cupcake in the midst of a sea of cookies. Yeah, they’re that big, and boy, are they delicious!
Jumbo M&M Cookies
1 cup packed brown sugar 1/2 cup white sugar 1/2 cup (one stick) butter, at room temperature 1/2 cup shortening 2 eggs 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups plain M&M’s candies, plus extra for pressing into the tops of the cookiesDirections:
Preheat oven to 350ºF.
In a large bowl, mix sugars, eggs, butter, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add the M&M’s.
Drop dough by 1/4 cup measure onto an ungreased baking sheet. One half sheet pan (18x13x1) will hold 6 dough balls, spread evenly. Gently, with the palm of your hand, press the dough just a touch, so the balls flatten slightly. Press a few extra M&M’s right into the top of each cookie.
Bake at 350ºF for 16-20 minutes. You’ll know their done when the edges just start to turn golden brown and the cookies have lost their sheen.
Remove from the oven, and let cool on the baking sheet for about 20 seconds or so. Remove the cookies to a baking rack to cool completely.
Makes about 16-18 jumbo cookies.