HUGE COOKIES

I made delicious giant M&M cookies. I found a recipe that uses a a "muffin cap pan". I ordered one off Amazon as soon as I saw them. Its a brilliant idea for making large, consistent size, and beautifully shaped cookies. I used it later to make shortbread for strawberry shortcake. Now I posted the recipe below, but I have to be honest, its not the one I used. I still intend on using it, but I'm low on baking supplies and was feeling incredible lazy, so I used a bag of Betty crocker cookie mix, and threw  in some M&Ms. It was really good, I'm certain the home made ones are better, and I will make this again sometime, using the home-made recipe.

 XXL Chocolate Chip M&M Cookies

courtesy of the Picky Plate Blog.

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)

1. 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!!
2. Scoop 1/4 Cup of dough and press into a muffin top pan (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!! 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. Grab a tall glass of milk and EAT until your hearts content
3. About 18 XXL cookies!