Welcome to the 12 days of Christmas Cookies on ThatsSoYummy 2020. To kick things off on our cookie escapade here are some Chocolate Chip cookies, but filled with Christmas M&Ms and are big. I mean real BIG cookies. These cookies can always be sized down to just regular sized 2-3 inch cookies… but what’s the fun in that.
Now let’s start with making these cookies…
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or greased cookie sheet.
In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips and M&Ms.
Now for the giant part. Using an ice cream scoop (4 inch), roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly. Add extra M&Ms and chocolate chips on top. Sprinkle with course sea salt.
Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still soft in the center.
*During this time I do the banging test. If cookies aren’t done but are puffing up bang on counter to flatten cookies out.
Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat warm… allow cookies to cool and store in an airtight container for up to 4 days.
Giant Christmas M&M Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: makes 12 cookies 1x
- Category: Dessert
- Method: Oven
Ingredients
2 sticks (1 cup) salted butter, at room temperature
2/3 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
2–3 cups semi-sweet chocolate chips
flakey sea salt for topping (optional)
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or greased cookie sheet.
In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips and M&Ms.
Now for the giant part. Using an ice cream scoop (4 inch), roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly. Add extra M&Ms and chocolate chips on top. Sprinkle with course sea salt.
Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still soft in the center.
*During this time I do the banging test. If cookies aren’t done but are puffing up bang on counter to flatten cookies out.
Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
Eat warm… allow cookies to cool and store in an airtight container for up to 4 days.
Make sure to check back each day for the next 12 days of December for the 12 days of Christmas Cookies. Let’s get baking!
