Chewy, chocolatey brownie cookies filled with chocolate chips and M&Ms.
These simple cookies mix up quickly & you don’t even need a mixer!
We’ve been in our new house for just over two months and these are the first cookies I baked in my new oven. How is that even possible? How did I hold out that long? Is that why my jeans are getting bigger…?
Anyway, these are good. So good that I had them for dinner the other night. Then I ate three of them when I was supposed to be taking their picture.
They’re thick and chewy like a brownie but soft and flat like a cookie (obviously). They’re filled with Ghirardelli baking chips and M&Ms that look so pretty. You’re going to need a glass of milk with these.
For years I wanted a KitchenAid mixer and now that I have one, I get excited for recipes that don’t need require a mixer. Go figure.
CAN YOU FREEZE THESE CHEWY BROWNIE M&M COOKIES?
Yes! If you’re not ready to make/eat 40 cookies right now, this dough freezes really well. Scoop the dough out onto a parchment paper lined baking sheet, as if you were getting ready to bake them, but over with plastic wrap and freeze overnight. The next day, place them into a freezer bag. That way, the next time you get a cookie craving, you have dough already ready – they bake up just like you normally would, straight out of the freezer.
Chewy M&M Brownie Cookies
- 1 cup butter melted
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 1/4 cup dark cocoa powder can use all regular cocoa powder if you prefer
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups flour
- 1/2 cup chocolate chips
- 1/2 cup M&Ms + more for pressing into tops of cookies optional
- In a large bowl, add the melted butter, sugar, brown sugar, and cocoa powders. Mix well with a whisk until fully combined.
- Add eggs, one at a time, whisking between each addition.
- Add in the salt, vanilla, baking powder, and baking soda. Whisk until combined.
- Add in the flour and stir gently with a spatula until fully combined.
- Add in the chocolate chips and 1/2 cup of M&Ms. Stir to combine.
- Cover and refrigerate for at least 30 minutes (I left mine overnight).
- Once ready to bake, preheat oven to 350 degrees, line cookie sheets with parchment paper, then use a cookie scoop to drop 12 balls of dough per sheet.
- Press more M&Ms into the tops of the cookie balls.
- Bake for 9-12 minutes, remove from oven, let cool for a couple minutes on the baking sheet then transfer to a wire rack to fully cool.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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I first shared this recipe on Juggling Act Mama.