Giant Polka Dot Cookies

Appeal to kids of all ages with super-size and super-yummy cookies chock-full of colorful M&M's™ chocolate candies. MORE+ LESS-

By Betty Crocker Kitchens

May 5, 2016

Make with

Gold Medal Flour

Ingredients

1 1/2

cups packed brown sugar

cup granulated sugar

cup butter or margarine, softened

cup shortening

teaspoons vanilla

eggs

3 3/4

cups Gold Medal™ all-purpose flour

teaspoons baking soda

teaspoon salt

cups M&M's™ chocolate candies

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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.

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.
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.