Giant Rainbow Cookies.
This is how you make gooey, chewy, massive giant rainbow m&m cookies that make everyone in life love your guts.
Lookie here! You don’t even need a mixer. You just mix all the goods with a whisk. Don’t have a whisk? Spoons work too.
Add some super cute rainbow candies… aka mini m&m’s. For these best ever m&m cookies.You could add regular m&m’s. Really… whatever floats your boat.
This is the weird part. Roll your dough into a ball then rip it apart evenly with Hulk Hogan strength.
Bake cookies like this. Laugh because they look funny. Cry because you are ridiculous.
Not even joking. Really bake your cookies like this. It’s the SECRET.
While your cookies are baking, admire the adorable slash colorful slash overflowing bowl of mini m&m’s that you opened two bags of m&m’s for just so you could show all of your invisible internet friends what an m&m bathtub looks like.
After your cookies bake and cool and you inevitably burn the skin off the roof of your mouth because you’re really a child with no patience, flip it over and look at how pretty it’s cookie butt is. Colorful cookie butt.
Stack up some giant rainbow cookies and set them by your overflowing m&m bathtub bowl. Pour a mason jar full of milk so you can photograph your cookies for your invisible internet friends, even though you hate milk and don’t even like to dip cookies in it.
Talk to your cookies because they are so pretty and perfect.
This recipe was sent to me by a reader, Gabrielle (Hi Gabrielle!), and as soon as it hit my inbox I knew I had to make them. I can easily say this is the best cookie I have ever made and that is no exaggeration. Ask Gabrielle… because I professed my love for her immediately like a complete weirdo.
Up until now, I have been using my fat snickerdoodle recipe… which took me hours upon hours to perfect, as the base for newer cookie recipes like my blueberry cookies and chocolate chip oatmeal cookies. I can say with almost 100% certainty that this will be the only cookie recipe I use for the time being… because if you can’t tell, I’m infatuated. With a cookie. Haaaalp me. [/donotprint]
Giant Rainbow Cookies - m&m Cookies
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1 1/2 sticks, 12 tablespoons of 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, or something else that you love
Instructions
- Preheat oven to 325 degrees F.
- Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.
- Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.
- Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
- Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.
Notes
Did you make this recipe?
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I appreciate you so much!
Finally, take one single bite of your cookie since you are the epitome of self control, then neatly pack them up to share with others. Do not eat any more cookies, ever, because you are always satisfied with one bite of dessert.
517 Comments on “Giant Rainbow Cookies.”
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I understand to bake them rough-side upward, but what about the bottom piece? Does it go rough side down?
Thanks,
Katy
Thanks a lot for the recipe. I used regular M&M’s, but guess minis would have worked better. Anyway, the cookies were fantabulous, I’ll definitely be making these again.
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Made these tonight with Coconut M&M’s….oh my. SO YUMMY!!!!
these cookies are baking in my oven RIGHT NOW! My entire house smells amazing and I look forward to making more of your cookie recipes throughout the holidays.
Was I supposed to grease the pan??
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These are amazing! I halved the recipe and took them out so that they were a bit underdone. I love them!!
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Just made this recipe and took to a party: they were a hit! (and I just ate 3 of them with frozen yogurt). Thanks for sharing this awesome recipe! http://thesweetmash.com/blog/2013/1/12/maximum-mm-cookies
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Just made these, but I substituted all of the AP flour with bread flour… And they came out AMAZING!!! I left out the m & m’s (didn’t have any) but they were perfectly sweet and soft and delicious without them! I just sprinkled a little bit of powdered sugar on top once they were cool. Yum :)
Oh and I also don’t use the ripping apart method. I just roll the dough into a ball and bake because the other method has never worked for me in the past!
Thanks for sharing this wonderful recipe, Jessica!
i love Cook’s Illustrated’s “Perfect” Chocolate Chip Cookie Recipe so I definitely want to try their Thick and Chewy version that you used!
Just made these tonight to quote my kids “delicious”! I made another recipe that was very dry…but these cooked perfectly.
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I’ve been reading your blog since 2009 and I just wanted to say thank you. I hope you read this. Late nights in college, ignoring my homework and reading your blog (among with a few others) gave me the courage to quit pursuing my engineering degree and go to culinary school. I now am finishing up my last semester in culinary school, cook at a french restaurant in Nashville, and started my own blog last week. This recipe gave me the base for my favorite chocolate chip cookies and I posted about them this evening and linked back to you! Your creativity in recipe writing and great photography give me something to aspire towards.
http://lockandquiche.wordpress.com/2013/03/21/chocolate-chip-walnut-cookies/
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OMG these look like the perfect M&M cookies! I’m kind of shocked that you used melted butter without browning it though :)
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I pay a quick visit day-to-day some sites and blogs to read content, but this website presents feature based
content.
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Looks yummy but too sweet for me!
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Hi! I tried these today but the dough was way too gloopy and greasy :( I had to add quite a lot of flour to make up the dough to the same texture as the picture. I’ll try again next time and see if it turns out better.
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Thank you oh so much for this fab recipe! I have never really made a cookie I was proud of until I came accross this. It was a major succuess!
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Glory these are undeniably amazing! I think these just shout Summer and I am drooling over all your fabulous creations! I had featured u in the post of Top 7 Creative Cookie Recipes For Your Kids on AllFreshRecipes, looking forward to ur newly recipes!
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What lovely photos!
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I love these cookies!! I made them for the first time and they came out perfect!! my whole family loved them…thank you soo much :D
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Thank you for this excellent post! I’ve had some bad luck, the last two cookie recipes I made fell flat (literally… spread out super flat). These turned out perfectly. I baked one batch on the Silplat (spread out further) and one batch on regular baking sheets (took a couple minutes longer to reach doneness but came out “puffier”.
Just made these. They turned out GREAT! Thanks for the recipe!
I love how fun you are in your posts, you are really engaging. Thanks for the tips!