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Big Em, Little Em Cookies

  • Yield: Twenty-four 4-inch cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, cracked into a small cup or saucer
  • 1 cup peanut M&Mís
  • 1/2 cup plain M&Mís


  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.
  • Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed.
  • Add the vanilla and egg to the mixer and mix on medium speed.
  • Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and combine on low speed. Itís important to do this on low or youíll get flour all over the kitchen!
  • Stop the mixer and, using a large spoon or rubber spatula, fold in both kinds of M&Mís.
  • With a tablespoon, form the dough into balls, using about 2 spoonfuls for each.
  • Divide the balls of dough among 3 large baking sheets and press to slightly flatten, keeping the cookies about 2 inches apart. You should get 8 cookies on each sheet.
  • Bake in batches in the oven until golden brown, about 20 minutes.
  • Using oven mitts or pot holders, remove the cookies from the oven and transfer them with a plastic turner to wire racks to cool.