Giant M&M Cookie Recipe

Butter: Provides richness and moisture to the cookie dough.

Brown sugar: Adds a deep, caramel-like sweetness and chewiness.

Granulated sugar: Contributes to the sweetness and helps with the cookie's texture.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.

Flour: Forms the base of the cookie dough, giving it structure.

Baking soda: Helps the cookie rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

M&Ms: Adds colorful, chocolatey bursts throughout the cookie.

When creaming together the butter, brown sugar, and granulated sugar, make sure the butter is at room temperature. This ensures it incorporates air properly, resulting in a lighter and fluffier cookie dough. If the butter is too cold, it won't mix well, and if it's too warm, it can cause the dough to be too soft.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for butter in cookies.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity as brown sugar.

• granulated sugar - Substitute with honey: Honey adds sweetness and moisture, but use slightly less honey than the amount of sugar called for, as it is sweeter.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This mixture works well as a binding agent.

• vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can replace vanilla extract, though use half the amount as it is more potent.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies slightly denser.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder to replace baking soda, but note that it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• m&ms - Substitute with chocolate chips: Chocolate chips provide a similar texture and chocolate flavor, making them a suitable replacement for M&Ms.

• Once your giant cookie has cooled completely, wrap it tightly in plastic wrap or aluminum foil to maintain its freshness.
• For added protection, place the wrapped cookie in an airtight container or a resealable plastic bag. This will help prevent it from drying out and keep it soft and chewy.
• Store the cookie at room temperature for up to 5 days. Avoid placing it in direct sunlight or near heat sources, as this can cause the cookie to become stale more quickly.
• If you want to extend the shelf life, consider freezing the cookie. First, cut the cookie into individual slices or portions. This makes it easier to thaw and enjoy later.
• Wrap each slice or portion in plastic wrap, then place them in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of how long it has been stored.
• Frozen cookies can be stored for up to 3 months. When you're ready to enjoy a slice, simply remove it from the freezer and let it thaw at room temperature for about 30 minutes.
• For a warm, freshly-baked taste, reheat the thawed cookie slice in the oven at 300°F (150°C) for 5-7 minutes or in the microwave for about 10-15 seconds. This will revive its delightful texture and flavor.
• If you prefer a crispier cookie, you can reheat it directly from the freezer. Just add a couple of extra minutes to the reheating time in the oven.
• Remember to always check the cookie for any signs of spoilage before consuming, especially if it has been stored for an extended period. Enjoy your giant M&M cookie with a glass of milk or your favorite dessert beverage!

• Preheat your oven to 300°F (150°C). Place the leftover giant M&M cookie on a baking sheet lined with parchment paper. Heat for about 10 minutes, or until the cookie is warmed through and slightly crispy on the edges. This method helps maintain the cookie's original texture.

• If you're in a hurry, use the microwave. Place a slice of bread or a damp paper towel in the microwave along with the cookie to keep it from drying out. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the cookie rubbery.

• For a slightly chewy texture, wrap the cookie in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 5-7 minutes. This method helps retain moisture while giving a gentle warmth.

• If you have a toaster oven, preheat it to 300°F (150°C). Place the cookie on the toaster oven tray and heat for 5-7 minutes. This method is quick and effective, especially for smaller portions.

• For an unconventional method, use a steamer. Place the cookie on a heatproof plate and steam for 1-2 minutes. This method can help revive the cookie's softness without making it too crispy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookie in the air fryer basket and heat for 3-5 minutes. This method can give a nice balance between a crispy exterior and a soft interior.

• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookie in it. Cover with a lid and heat for 2-3 minutes on each side. This method can give a slightly toasted flavor while warming the cookie evenly.

• Oven: Essential for baking the giant M&M cookie to perfection at 350°F (175°C).

• Baking sheet: Used to hold the cookie dough while it bakes in the oven.

• Parchment paper: Lining the baking sheet to prevent the cookie from sticking and to make cleanup easier.

• Large mixing bowl: For creaming together the butter and sugars, and for mixing the dough.

• Hand mixer: Useful for creaming the butter and sugars until light and fluffy.

• Spatula: Handy for scraping down the sides of the mixing bowl and folding in the M&Ms.

• Whisk: Used to combine the dry ingredients (flour, baking soda, and salt) evenly.

• Measuring cups: For accurately measuring the flour, sugars, and butter.

• Measuring spoons: For measuring smaller quantities like baking soda, salt, and vanilla extract.

• Cooling rack: Allows the cookie to cool evenly after baking.

• Knife: For slicing the giant cookie once it has cooled.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugars, saving you time and effort.

Room temperature butter: Ensure your butter is at room temperature for easier mixing and better texture.

Chill the dough: If you have time, chill the cookie dough for 30 minutes to prevent spreading and achieve a thicker cookie.

Batch baking: Double the recipe and freeze extra dough for quick cookies later.