Super fun to make and eat, these M&M Brownie Cookies are as delicious as they are colorful! Made with a boxed brownie mix, these chewy chocolate cookies come together quickly with just 4 ingredients.
Brownie Mix Cookies with M&M’s
Have you ever made brownie mix cookies before? If not, you’re in for a real treat! Brownie mix is one of my favorite ingredients for cookies when I’m in a time crunch. It acts as the base of this chocolate cookie dough – one of my favorite kitchen shortcuts. Add mini M&M’s for a bright and colorful treat!
This is a great dessert recipe for your kids to help with, and they’ll definitely enjoy eating them.
Be sure to try my Salted Caramel Brownie Cookies and Fudgy Brownie Cookies, too!
Why You’ll Love this Brownie Cookies Recipe:
- SIMPLE: You only need four ingredients to make these M&M cookies.
- QUICK: These seriously easy cookies come together in minutes with a relatively short chill time.
- HOLIDAY: Easily adapt these cookies for any holiday using festive M&M’s! Pink for Valentine’s Day, orange for Halloween, and red and green for Christmas.
It doesn’t get much easier than these M&M brownie cookies!
How to Make M&M’s Brownie Cookies
You can jump to the recipe card for full ingredients & instructions!
- Make the cookie dough.
- Chill the cookie dough.
- Scoop the dough onto a lined baking sheet.
- Bake the cookies and let them cool.
I like to use mini M&M’s because they’re a little smaller and you’ll have more M&M’s in each cookie. Instead of mini M&M’s, use 1 cup of your favorite kind.
For best results, I recommend using Ghirardelli Chocolate Supreme brownie mix. If you can’t find Ghirardelli, I recommend using a Pillsbury brownie mix. I don’t recommend using Duncan Hines or Betty Crocker mixes – the cookies spread way too much. If this is the only mix available, try adding ¼ cup of all-purpose flour to the mix.
Yes, this gives the brownie cookies a more intense chocolate flavor.
This step helps the butter solidify and prevents the dough from spreading too much while the cookies bake. If the dough spreads, the cookies will be really thin instead of thick and chewy.
Kids and adults of all ages will love these rich, decadent, colorful cookies!
Trademark Note: In the spirit of transparency, I want to note that M&M’s are a trademarked product. M&M’s is a proprietary brand that I want to acknowledge and give credit to.
Tips!
- Take the eggs out of the refrigerator about 30 minutes before making the cookie dough. Room temperature eggs incorporate more easily into the cookie dough.
- Before serving or storing, let the cookies cool completely.
- Keep this cookie dough on hand for whenever a chocolate craving strikes! Store it in an airtight container in the refrigerator for up to 1 week.
If chocolate is your weakness, you will adore these cookies!
Can I use chocolate chips instead of M&M’s?
M&M’s add such a fun pop of color! You can certainly use any chocolate chips if you prefer, or experiment with other candy, too.
Can I make these cookies without butter?
Yes, replace the melted butter with the same amount of vegetable oil.
How do I know when the cookies are done?
These cookies are done when the edges are just set, about 11 minutes at 350°F.
More Kid-Friendly Recipes We Love
These M&M brownie cookies are too easy not to make! Be warned though, they are seriously good, and it’s pretty hard to stop at one!
More Easy Dessert Recipes to Try:
- Banana Split
- S’mores Pizza
- Salted Chocolate Cheesecake Bars
- Gooey Texas Chocolate Sheet Cake
- Chocolate Covered Pretzels
- Carrot Cake Sandwich Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
M&M Brownie Cookies
Ingredients
- 18 ounces brownie mix 510 grams, Ghirardelli Chocolate Supreme recommended (1 box)
- 2 large eggs 100 grams, room temperature
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1 cup mini M&M’s 177 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, eggs, butter, and M&M’s together until combined.18 ounces brownie mix, 2 large eggs, ¼ cup unsalted butter, 1 cup mini M&M’s
- Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F.
- Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough onto a baking sheet. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
- Bake for 11-12 minutes or until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take the eggs out of the refrigerator about 30 minutes before making the cookie dough. Room temperature eggs incorporate more easily into the cookie dough.
- Before serving or storing, let the cookies cool completely.
- Keep this cookie dough on hand for whenever a chocolate craving strikes! Store it in an airtight container in the refrigerator for up to 1 week.
Nutrition Information
How big are these cookies? How many can you make from 1 batch?
They’re about 3 inches in diameter once baked. This recipe makes about 24 cookies!
Is the butter melted before measurIng, or do I get 1/4 c. Unmelted Butter (which is one-half stick) and melt it?
Hi Sue, the measurement is the same either way! You shouldn’t lose a significant amount of butter to evaporation in the process of melting it.