Chewy Brownie M&M Cookies

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Chewy, chocolatey brownie cookies filled with chocolate chips and M&Ms.
These simple cookies mix up quickly & you don’t even need a mixer!Chewy Brownie M&M Cookies | Persnickety Plates

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.


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 Brownie M&M Cookies | Persnickety Plates

Chewy M&M Brownie Cookies

Melissa Williams | Persnickety Plates
Chewy, chocolatey brownie cookies filled with chocolate chips and M&Ms. These simple cookies mix up quickly & you don't even need a mixer!
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  • 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.


I like to use a mix of regular cocoa powder and dark cocoa powder - feel free to use all regular if that's what you like. I always use Ghirardelli baking chips, which are large, so I use 1/2 cup. If you like more chocolate chips, feel free to use more. These freeze well - I scooped 12 balls onto a cookie sheet, covered, then froze overnight. Once frozen, transfer to a freezer bag. Bake as usual when ready.

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.

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