Chetna Makan's Giant Candy-Packed Chocolate Chip Cookies

Pack all your favorite candy—M&Ms, Sno-Caps, candy canes, and more—into these cookies for a colorful, festive dessert.
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Giant Candy-Packed Chocolate Chip Cookie

Recipe by Chetna Makan

Start to Finish: 50 minutes

Servings: Makes 8 cookies


  • 1 stick unsalted butter, at room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 1 large egg plus 1 egg yolk
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups self-rising flour
  • 1/4 tsp. salt
  • 1 cup chocolate chips
  • 3/4 cup candy (such as M&M’s, Sno-Caps, crushed candy canes, and/or coarsely chopped Twix bars)


1. Arrange racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. Using a wooden spoon, in a medium bowl, beat the butter and both sugars until creamy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Stir in the flour, salt, and chocolate. Refrigerate the dough until slightly firm, 10 to 15 minutes.

2. Scoop out about 2 tbsp. of the dough and roll into a ball. Place the ball on a baking sheet. Repeat with the remaining dough, placing 4 balls on each sheet and spacing them evenly apart. (The cookies will spread out a lot.) 

3. Bake the cookies for 10 minutes. Remove the baking sheets from the oven. Quickly place the candies on the cookies. Firmly bang the baking sheets on the counter to collapse the cookies. Return the baking sheets to the oven, reversing the top sheet with the bottom sheet. Bake for 5 minutes more. Remove the baking sheets from the oven and bang them on the counter. Bake the cookies until the edges are golden and the tops begin to turn golden, about 5 minutes. Remove the baking sheets from the oven and bang them on the counter. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 5 days.)