M&M Brownie Cookies

4.67 from 27 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time12

Chill Time30

Total Time52

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Baking Sheet

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

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.

Video

Notes

Storage: Store M&M brownie cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition