I found red, white, and blue M&M’s® in the store this week, and I just had to pick up a couple of bags. I must admit I found it hard to pick out a bag or two. There were too many choices: crispy smores, milk chocolate, and peanut M&M’s®—and, oh—red, white, and blue wrapped Hershey’s Kisses. Never been a big crispy or smores fan, so I settled on the milk chocolate and peanut candies. I may go back for the Hershey’s Kisses!
My plan was to eat the peanut M&M’s® on the way home from the store and bake something with the milk chocolate candies for the fourth of July. I’m really bad about picking up a snack while I’m in the store to eat on the drive home. I usually don’t save a bite for anyone. I make sure I throw away the wrapper in the trash before I go into the house. Occasionally, someone finds a wrapper. I just act clueless.
It’s a holiday, and I’m too lazy to stand in the kitchen and bake a few dozen cookies. Instead, I’m going to make it an easy day with my Giant Patriotic M&M® Cookie recipe. I found the perfect giant cookie pan at Hobby Lobby and I’ve been waiting for an opportunity to try it. Because I’m so lazy today, I’m not going to add frosting or other extras to the recipe. Just dough and M&M’s®.
Here’s how you make a Giant Patriotic M&M Cookie. Start by setting out a stick (1/2 cup) of unsalted butter. Let it soften so that it whips up easily with the electric mixer. Add the butter, granulated and brown sugars, a little vanilla, salt, and baking soda to a large mixing bowl and beat until blended.
Add the egg and mix again until the egg is blended. Get out the Mason jar and measure 3/4 cup of chocolate M&M’s® and another 3/4 cup of peanut M&M’s®. Stir about 1/2 cup each in the batter (doesn’t mean you get to eat what’s left).
Line the cookie pan with parchment paper. I cut it to fit the pan, but you can also just fit it in the pan. Spread the cookie dough in the pan evenly. You might need to butter the back of a tablespoon to help smooth out the dough. It can get a bit sticky. Press the remaining M&M candies on top of the dough.
Bake at 350 degrees for about 18-20 minutes or until the cookie is nice and golden. Make sure the cookie is completely cooled before you add decorations. I don’t usually decorate cookies. We like to eat them warm with an ice-cold glass of milk.
Giant Patriotic M&M Cookie
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3/4 cup M&M® red, white, and blue chocolate candies
- 3/4 cup M&M® red, white, and blue chocolate peanut candies
- Preheat oven to 350 degrees. Line a 12-inch round cookie pan with parchment paper.
- Cream together butter, vanilla, sugars, salt, and baking soda; add egg then flour. Stir in 1/2 cup each chocolate and peanut butter M&M’s®.
- Spread batter in pan. Top with remaining M&M® candies. Bake for 18-20 minutes, or until cookie is golden brown. Cool completely before decorating.
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