By request of my younger son, I created this recipe to duplicate a bakery cookie he’d tried. They bake up to an enormous 4 inches across. Big cookies take a little longer to bake, but they’re less work for the baker, AND I think one large cookie is easier to pack in a lunchbox than 3 smaller ones.
Giant M&M Cookies
Yield: 16 cookies
1 1/2 cup all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
2 oz. plain M&Ms (4 per cookie)
1/4 cup sugar for dipping (only 0.6 oz of this will be used and this amount is included in the nutrition calculation)
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Whisk together flour, cocoa, baking powder, baking soda and salt together in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat. Allow butter to cool to room temperature. Stir in the sugar, eggs and vanilla extract. Stir flour mixture into butter mixture just until combined. The dough will be very thick.
Shape into 16 balls, each weighing 1.75 oz (just under 1/4 cup). Roll each ball in sugar. Place on cookie sheet, leaving plenty of room between cookies. (I found that 6 cookies on a full-size cookie sheet works great–but 8 cookies will be just a little too crowded. Not that this affects the taste any!) Flatten each cookie slightly and dot with M&Ms, pressing them down into the dough just a bit.
Bake 14 minutes at 350. Allow cookies to cook on pan about 5 minutes before removing to rack to cool completely.