xxl m&m chocolate chip cookies

Very yummy and fun.  With 2 full Tablespoons vanilla, the flavor is especially rich and full.  Nothing too fancy or remarkable, but definitely nothing at all to complain about here.

Score  – 8.0

adapted from Picky Palate


2 sticks softened butter

3/4 Cup sugar

1 Cup packed light brown sugar

2 extra large eggs

2 Tablespoons pure vanilla

3 3/4 Cups all purpose flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

12 oz bag chocolate chips

1 bag M&M’s (you’ll have some left over)


Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter and sugars until well beaten.  Beat in eggs and vanilla until well combined.  Place flour, baking soda and salt into a large bowl; mix.  Slowly add to wet ingredients along with the chocolate chips.  Do not mix in M&M’s!!

Scoop 1/4 Cup of dough and press into a muffin top pan (I sprayed mine first to ensure they came out cleanly) or just press onto a parchment or silpat lined cookie sheet.  Now, press your M&M’s onto pressed cookies.  This way they won’t break apart!!  (Supposedly, mine did. ) Bake for 12-15 minutes, until edges just start to turn golden brown.  Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.

Japan’s wanna be m&ms. (I secretly prefer them to the original.)

No muffin top pan here…everything tastes better heart-shaped.

This recipe makes PLENTY to share!


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