Valentines Giant Cookie

Huge comfort treats sometimes come in unexpected sizes. This massive 6-inch M&M Monster Cookie brings pure happiness with its wonderful form, stuffed with bright M&Ms and gooey chocolate chips inside a perfectly soft peanut butter-oat mixture. Each mouthful combines the satisfying snap of candy coatings, melting chocolate, and that homemade cookie feel that takes you back to childhood.

When I first baked this jumbo treat, my house filled with that wonderful cookie smell that got everyone's attention. The kids next door had their faces pressed to the window, watching in wonder as I took out what seemed like a cookie made for giants. It's now our go-to weekend baking activity.

Key Ingredients and Helpful Selection Guide

• Butter - Go for unsalted, softened butter every time. I've noticed that getting it out about an hour before you start makes it mix perfectly with the sugars
• Old-Fashioned Oats - These big, substantial flakes make wonderful texture. You can use quick oats in a pinch, but the regular kind gives that classic homemade bite we want
• Peanut Butter - Use smooth, mainstream brands like Jif or Skippy. The all-natural stuff can split apart and mess up your cookie's texture
• M&Ms and Chocolate Chips - Using both together works wonders. M&Ms add crunch and pretty colors, while chocolate chips melt into yummy pools of goodness

In my kitchen tests, I've tried tons of different add-ins, but this classic pair always makes people smile. I sometimes grab extra M&Ms, knowing some will somehow vanish during the cooking process.

Step-by-Step Cooking Guide

Getting Ready

1. First, let your butter soften at room temperature - this really matters for that smooth base. Just leave it on your counter for an hour before you start. Meanwhile, put parchment paper on a baking sheet and heat your oven to 325°F. This slightly cooler temp helps our big cookie bake all the way through without burning.

Making The Mix

2. Mix your soft butter with both kinds of sugar until it looks light and fluffy. This usually takes around 2-3 minutes, and you'll see the mix getting a bit lighter. Don't skip this part - it's making the base for our perfect texture.

Making The Base

3. Put in your beaten egg (just those 2 tablespoons!), vanilla, and peanut butter. Stir until they're all mixed in. The batter might look a bit weird at first, but keep mixing and it'll smooth out. It'll come together nicely, trust me.

Adding Structure

4. Mix your flour, oats, baking soda, and salt. Slowly add these dry things to your wet mixture. Stop once they're just mixed - too much stirring now can make your cookie tough. The dough should feel a bit sticky but still workable.

The Fun Part

5. Now for the best bit - fold in those M&Ms and chocolate chips. Don't be shy about using a spatula to make sure they're spread throughout. Some bakers like to save a few M&Ms to stick on top of the cookie before baking - it makes it look extra nice.

Making It Big

6. Put all that lovely dough onto your prepared baking sheet. Shape it into a pile in the middle - don't worry about making it perfect. The heat will help it spread into that beautiful 6-inch circle. If your dough feels too sticky, put it in the fridge for 5-10 minutes.

Baking Time

7. Put your creation in the hot oven and let it cook for 20-30 minutes. You want slightly brown edges and a top that's firm but still soft in the middle. Remember, it'll keep setting as it cools down.

Pin it

The other day, I baked this cookie for my kid's study buddies. One teenager asked if I'd bought it from a bakery, which might be the greatest praise a home baker can get. The trick? Taking my time with mixing the butter and sugar together.

Creative Variations

Try playing around with different mix-ins. White chocolate chips, broken pretzels, or even chopped nuts can make exciting new versions. Just keep the total amount of extras about the same to maintain the right cookie balance.

Keeping It Fresh

This big cookie stays good for up to 5 days when kept in a sealed container. Though honestly, it's never stuck around more than two days at my place. The urge to break off "just one more piece" is just too hard to resist.

How Spreading Works

Getting that perfect spread comes from having the right mix of butter and flour. If your cookie isn't spreading while baking, gently push it down with the back of a spoon halfway through cooking time.

Pin it

Smart Temperature Control

Knowing how your oven works is super important for this big beauty. Every oven has its hotter spots, and with a cookie this size, those differences matter more than usual. I've found that turning the baking sheet around halfway through cooking helps it brown evenly. If you see the edges getting too brown while the middle stays pale, just put a loose foil cover over those outer edges. This trick, borrowed from pie making, works great for protecting the edges while letting the center catch up. After tons of test batches, I've learned that the perfect inside temperature for this cookie is when the edges hit 180°F and the center reaches about 165°F - this gives you that amazing crispy-edge, chewy-center combo.

Getting Perfect Texture Through Timing

The life of this giant cookie doesn't end when it comes out of the oven - how it cools matters just as much as how it bakes. When you first pull it out, the cookie will have a slight bump and feel almost runny in the center. Don't worry - that's exactly right. As it cools, the cookie slowly flattens, making those beautiful cracks that make it look handmade. In the first 5 minutes, you'll see the edges getting firm while the middle stays soft. After about 10 minutes, the whole cookie will be solid enough to pick up, though still nicely warm. This slow cooling creates those chewy spots between the M&Ms and gives that professional bakery feel that makes people think you bought it from a fancy cookie shop.

Baker's Best Advice

• Stick extra M&Ms and chocolate chips on top of the warm cookie right after baking - this makes it look like a bakery cookie and ensures chocolate in every bite
• Let the cookie cool on the baking sheet for at least 10 minutes. Moving it too early can make it break - I found this out the hard way!
• For clean-looking slices, use a sharp knife warmed under hot water and dried off. Wipe the blade between cuts

Pin it

Closing Thoughts

After many years of making cookies of all shapes and sizes, this jumbo version has become my favorite when I want something special. There's something wonderful about taking a massive cookie out of the oven - it always brings out the kid in everyone who sees it. Whether you're sharing with friends or keeping it all for yourself (I won't judge!), this cookie shows that bigger sometimes really is better.

Frequently Asked Questions

→ Is it possible to bake smaller portions?

Sure! Just split the dough into four parts and bake for 10-12 minutes.

→ Why would I need to chill the dough?

You only need to chill it if the dough is sticky. Five to ten minutes should do the trick!

→ What if I don’t want peanut butter?

Simply leave it out—no other changes required.

→ Can I store this in the freezer?

Yup, it freezes well and will keep up to 3 months.

→ Which M&Ms are best to use?

Go for Valentine's themed colors, or choose any kind you like!