*The ultimate M&M cookie gets a jumbo patriotic makeover! These Jumbo Red White and Blue Cookies are so fun and festive for all of your summer parties. A soft, rich cookie with delicious M&M’s hidden throughout each jumbo cookie. A true American favorite! #USA #USA #USA
There are a few things I really love about these Jumbo Red White and Blue Cookies! They are so delicious first and foremost! Who doesn’t love a great big M&M cookie? Second they are fabulous looking and perfect for all of those summer parties and get togethers coming up in the next few months. When choosing what to take to a party I always try to keep things simple because they more elaborate I go, the more food I come home with. I’ve noticed people really gravitate toward the simple stuff so this recipe is a crowd pleaser. Last, they are so easy and only take a few minutes to put together.
Today we are also talking about the big cookie debate: Do you need to chill your dough? This question has really made me go hmmmm?? So I decided to do some experimenting and show you the results. I have to stress, this experiment is only true to this cookie recipe or chocolate chip based recipes that are similar. 🙂
So to answer the big question, do you need to chill your cookie dough, I baked one batch immediately after making the dough and I chilled the other for 30 minutes AFTER rolling the cookies into balls. If I do chill dough I always roll it first if I can (sometimes sticky dough requires chilling before rolling).
NOT CHILLED DOUGH: I noticed immediately the dough the was not chilled spread a lot quicker and reminded me of the cookies in the clear bins in grocery stores that look like they aren’t even baked! As far as texture, the cookies were really chewy and were the same throughout. The dough that was not chilled was lighter in color and did not brown at all around the edges. The cookies did not puff up much in the oven either. The results were really delicious though, making me wonder if chilling is even necessary. If you are a raw cookie dough lover, I’d say you may prefer baking your dough without chilling it first because you get a cookie that is true to cookie dough taste! I loved them!
CHILLED DOUGH: After making the dough I rolled it into balls, placed the balls on my sheet tray, and chilled them for 30 minutes in the refrigerator. I know some recipes call for chilling dough over night, however I wanted this experiment to be relatable to someone looking to make a batch of cookies the same day, which is really what I prefer to do most of the time. The dough that was chilled did not produce as large of a cookie, and really baked up to be quite the “perfect” looking cookie! Crispy and lightly browned around the edges, and perfectly chewy in the middle. These cookies were baked for an additional 2 minutes because they were just not baked throughout at 12 minutes. The texture of the cookies was almost identical to the cookies baked with the dough that was not chilled, the only notable texture difference was they were not crispy at all around the edges. If you love a little bit of crisp in your cookies, or are taking your cookies to an event, I’d say to chill your dough before baking. The results are beautiful and you can’t beat a delicious LOOKING and TASTING cookie!
- 1 cup (2 sticks) unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2¼ cup all purpose flour (I used King Arthur's unbleached)
- 1½ cups Red White and Blue M&M's
- Cream softened butter with both sugars in the bowl of a stand mixer until light and fluffy. Make sure butter is nice and soft before starting to avoid chunks.
- Add vanilla extract and beat until combined.
- Add eggs one at a time, and beat until combined. Scrape down sides of bowl as needed.
- Add baking soda, salt, and beat until combined evenly.
- Add flour, and beat until dough just comes together. Fold in 1 cup Red, White and Blue M&M's, reserving the other ½ cup for topping.
- Using a ¼ measuring cup, scoop dough and roll into balls, placing on a sheet tray about 2-3 inches apart (I only put 6 cookies on each tray to avoid cookies running together.) Chill dough for 30 minutes if desired.
- Place the other ½ cup of M&M's on top of dough balls to get a beautiful, patriotic looking cookie. Top with sprinkles as well if desired. I used India Tree White Sprinkles.
- Preheat oven to 350 degrees and bake 12-14 minutes. *If you chill your dough you will need closer to 14. If you do not chill I would stop at 12.