M&M Brownie Cookies

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 30

Total Time: 52

Servings: cookies

Calories: 160kcal

Author: Becky Hardin

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.

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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

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.

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