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Giant Polka Dot Cookies

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  • Prep 15 min
  • Total 50 min
  • Servings 28
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Appeal to kids of all ages with super-size and super-yummy cookies chock-full of colorful M&M's™ chocolate candies.
By Betty Crocker Kitchens
Updated May 5, 2016

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 1 cup shortening
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 3/4 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups M&M's® chocolate candies
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies.
  • 2
    Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
  • 3
    Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Unbaked cookie dough can be frozen in an airtight container up to 9 months. Before baking, thaw frozen dough in the fridge at least 8 hours.
  • tip 2
    A trick for making drop cookies the same size and shape: Use a spring-handled cookie or ice-cream scoop. A #16 scoop holds 1/4 cup dough.

Nutrition

Nutrition Facts

Serving Size: 1 Cookie
Calories from Fat
160
Trans Fat
1 1/2g
Dietary Fiber
0g
0%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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