Corner Bakery’s Monster Cookies

PREP TIME: 1 HR | COOK TIME: 12 MIN | YIELD: 6-8 COOKIES

Scrumptious Moment - Trips to Corner Bakery

Introducing my recreation of the iconic Corner Bakery Monster Cookies—if you know, you know. These giant, soft, chewy cookies are loaded with mini-M&Ms, turning every bite into a colorful, indulgent moment. When Corner Bakery started closing locations near me, I immediately learned to make these at home.

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CORNER BAKERY’S MONSTER COOKIES

Corner Bakery's M&M Monster Cookies are the ultimate treat. With a soft, chewy texture and loaded with mini M&Ms, each bite is bursting with color and flavor. Topped with a sprinkle of flaky sea salt, these cookies offer the perfect sweet and salty balance, making them impossible to resist.

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WHAT IS A MONSTER COOKIE?

Monster cookies are oversized cookies made with a typical chocolate chip cookie base of flour, eggs, brown and white sugar, baking soda, and vanilla extract. The key ingredient that makes them “Monster” cookies is the mini M&Ms. Some recipes include chooclate chips, oatmeal and peanut butter which is DELIGHTFUL. However, this one keeps it simple with the classic candy loaded all throughout the cookie.

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INGREDIENT AND BAKING TIPS

Cookie Dough Base: Like many of the other cookie recipes on this blog, the base is simple yet essential. It combines wet ingredients like salted butter, brown and white sugar, eggs, and vanilla extract, with dry ingredients such as flour and baking soda to create the perfect dough.

M&Ms: Once you’ve made the base, it's time to load it up with 1 cup of mini M&Ms. If mini M&Ms aren't available, regular M&Ms work just as well—just increase the amount to 1 1/2 cups. Be sure to save about 1 cup of M&Ms to roll the dough in before baking.

Chilling the Dough: You need to chill the dough for at least 45 minutes to allow the fats to solidify, prevent excessive spreading, and give the flavors time to develop.

Size of the Individual Cookie Dough: For those giant "monster" cookies, take 2-3 scoops of dough using a 1-inch scoop, roll it into a ball, and place it on the lined cookie tray. You’ll likely need multiple trays since these cookies are big and can only fit about 3-4 per tray without crowding.

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Yield: 6-8

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CORNER BAKERY'S MONSTER COOKIES

Corner Bakery's M&M Monster Cookies are the ultimate treat. With a soft, chewy texture and loaded with mini M&Ms, each bite is bursting with color and flavor.

Prep time: 1 HourCook time: 12 MinTotal time: 1 H & 12 M

Ingredients

• 1 1/2 sticks of salted butter
• 1 cup of light brown sugar
• 1/4 cup of white granulated sugar
• 1 large egg, and 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1 3/4 cup of all-purpose flour
• 3/4 teaspoon of baking soda
• 1 cup of mini M&Ms (for mixing in the dough)
• 1 cup of mini M&Ms (for rolling the dough balls in)
• flaky sea salt for sprinkling (I use Maldon's)

Instructions

1. Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
2. In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk and vanilla extract and beat well to mix sure the egg has completely dispersed.
3. In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
4. Add in M&Ms and mix until dispersed throughout the cookie dough. Leave about 1 cup of M&Ms to roll the dough in before they bake.
5. Cover the mixing bowl with plastic wrap and allow to chill in fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
6. While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take 2-3 scoops of cookie dough using a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (These will likely only fit 3-4 cookies max, so you may need to use multiple trays or repeat once a batch has baked).
7. Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
8. As soon as you take then out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!