M&M Cookies
Overview
My kids love those giant chocolate candy monster cookies. And you know…I’m racking my brain wondering WHO DOESN’T LOVE THESE COOKIES. They’re delicious!
In this recipe, I use both cane sugar and brown sugar, and a good amount of each. I have not tested with sugar substitutes, so be forewarned! BUT….You absolutely can sub for all spelt flour or all AP flour!
Oh Oh Oh. I almost forgot. To make the monster sized cookies you’re going to want to use a giant cookie scoop. In this case, I used an ice cream scooper (this one, to be exact). If you want smaller cookies (boo! Boo to you!), just decrease the bake time to a standard 9-11 minutes.
So let’s get to it shall we?
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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3/4 c brown sugar
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3/4 c cane sugar
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3/4 c (12 tbsp) unsalted butter room temp
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1 tbsp vanilla
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2 large brown eggs
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1 cup spelt flour
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1 1/4 c AP flour, spooned + leveled
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3/4 tsp baking powder
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3/4tsp baking soda
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3/4 tsp kosher salt
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2 cups m & m candies or similar
Method
Preheat oven to 350 degrees.
In your stand mixer, combine the sugars and the butter. With the paddle attachment, mix until creamy. Add the vanilla + 1 egg at a time until combined. Meanwhile, In a separate bowl, whisk together the dry ingredients- the flours, baking powder, baking soda, and kosher salt. Slowly add the dry ingredients to the creamed butter.
Line a couple baking sheets with parchment. Scoop the cookies out, allowing for 2” between each cookie. Place in the fridge for 10-15 minutes. Then, place in the oven for 14-16 minutes for the ice scream scoop type of cookies.
M&M Cookies
Ingredients
- 3/4 cup brown sugar
- 3/4 cup cane sugar
- 12 tbsp unsalted butter room temperature
- 1 tbsp vanilla extract
- 2 large brown eggs
- 1 cup spelt flour
- 1 1/4 cup all purpose flour spooned + leveled
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 2 cups m&m candies, or similar
Instructions
- Preheat oven to 350 degrees.
- In your stand mixer, combine the sugars and the butter. With the paddle attachment, mix until creamy. Add the vanilla + 1 egg at a time until combined. Meanwhile, In a separate bowl, whisk together the dry ingredients- the flours, baking powder, baking soda, and kosher salt. Slowly add the dry ingredients to the creamed butter.
- Line a couple baking sheets with parchment. Scoop the cookies out, allowing for 2” between each cookie. Place in the fridge for 10-15 minutes. Then, place in the oven for 14-16 minutes for the ice scream scoop type of cookies.
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