Chewy brownie M&M cookies are filled with chocolate chips and M&Ms. These simple cookies are made from scratch but mix up quickly. You don’t even need a mixer!
M&M Brownie Cookies
Brownies might be my favorite dessert, but there’s something about them in cookie form that makes them extra special.
I feel like this M&M filled version is the fun little cousin to the slightly more sophisticated olive oil & sea salt brownie cookies.
Unlike my double chocolate M&M cookies, these chocolatey cookies are chewy like a brownie.
I fill mine with chocolate chunks (or chips) and colorful M&Ms, which are a pretty contrast to the dark brown of the brownie base.
Why you’ll love these brownie cookies
- No mixer. One bowl. They’re that easy.
- They make a large batch. Around 40 cookies, depending on how large you scoop them.
- They’re easy to customize. Add whichever flavor M&Ms you like or skip them altogether and just use chocolate chips.
- The recipe calls for melted butter so no waiting for butter to soften! (that’s always a perk to me)
- Kid friendly. The colorful candies just scream kid friendly to me.
Equipment you’ll need
- Glass mixing bowls – or any microwave safe mixing bowls so you can easily melt the butter.
- Whisk
- Cookie scoop – I have all sizes.
- Silicone Spatulas – I love these & use them for everything.
Ingredients for M&M Brownie Cookies
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- BUTTER – I personally use salted because I like a strong salty to sweet balance. You’re going to melt it.
- SUGARS – A mix of granulated white sugar and brown sugar for that great chewiness.
- COCOA POWDER – Unsweetened cocoa powder. You can use dark cocoa powder if you prefer.
- EGGS – Three large eggs. I try to set these out as I’m prepping so they come to room temperature.
- SALT – For further balance.
- VANILLA – Pure vanilla extract, not imitation, for the best flavor. I buy it in bulk from Sam’s or Costco.
- BAKING POWDER & SODA – You’ll use both powder and soda in these cookies to neutralize the acid and leaven the dough.
- FLOUR – I have only tested with all-purpose white flour.
- CHOCOLATE CHIPS – I used Trader Joe’s chocolate chunks in this batch but your favorite chips will work.
- M&Ms – I used classic M&Ms but there are MANY flavors you could try.
How to make M&M’s Brownie Cookies
- STEP ONE: Make the dough. First, melt the butter in a large microwave safe bowl and then whisk in the sugars and cocoa powder. Then, one at a time, add the eggs, whisking between additions. Add in the salt, vanilla, baking powder and soda, whisking until combined. Add in the flour and stir with a spatula until no white streaks appear. Pour in the chocolate chips and M&Ms and stir to evenly distribute.
- STEP TWO: Chill the dough. Cover the dough with plastic wrap and let it chill in the fridge for at least 30 minutes. I often leave mine overnight.
- STEP THREE: Scoop the dough. Use a medium cookie scoop to portion out the dough, 9-12 per sheet, leaving a couple inches between each dough ball, to a cookie sheet lined with parchment paper or a silicone mat. If desired (it looks pretty), press a couple extra M&Ms into each dough ball.
- STEP FOUR: Bake the cookies. Bake for 8-12 minutes in a 350° preheated oven. Remove once they appear set around the edges and no gooiness in the middle. Let them cool on the pan for one minute before sliding the parchment paper off and letting them finish cooling on the counter. Alternatively, you can carefully press additional M&Ms into the cookies when they’re still warm from the oven.
How to store leftovers
Leftovers should be stored in an airtight container, at room temperature, for up a week. If they last that long!
Can I freeze them?
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 cover with plastic wrap and freeze overnight.
The next day, place them into a freezer bag and squeeze out any excess air. 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.
They dough will keep in the freezer for up to a couple months.
FAQs
Do I have to chill the dough?
Yes, because you’re starting with melted butter, if you bake them immediately, you’ll get a lot of spread (i.e. really thin cookies). By chilling them, the butter solidifies and you get thick and chewy cookies.
You can leave the prepared dough covered in the fridge for up to 3 days before you bake them.
Can I use mini M&M’s?
Sure! That would be cute. Classic M&M’s, minis, or any of the flavors will work well.
Need more cookie recipes? Try these:
Sugar Butter M&M Cookies
Oatmeal Raisin Cookies
NY Best Chocolate Chip Cookies
Cosmic Brownie Cookies
Peanut Butter Blossoms
Need more ways to bake with M&M’s? Try these:
Peanut Butter Muffins with M&M’s
Coconut Oil Cookie Bars with M&M’s
M&M Cookies
Pretzel Hugs
Click here for my entire collection of cookie recipes.
Chewy M&M Brownie Cookies
Ingredients
- 1 cup unsalted butter melted & cooled
- 1 cup granulated white sugar
- 1 cup brown sugar
- ¾ cup unsweetened cocoa powder
- 3 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 ½ cups all purpose flour
- ½ cup chocolate chips
- ½ cup M&Ms + more for pressing into tops of cookies optional
Instructions
- In a large microwave safe bowl, melt the butter and then add the sugar, brown sugar, and cocoa powders. Whisk together until fully combined.
- One at a time, add the eggs, 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 evenly distribute.
- Cover and refrigerate for at least 30 minutes.
- Once ready to bake, preheat oven to 350 degrees, line cookie sheets with parchment paper, then use a cookie scoop to drop 9-12 balls of dough per sheet.
- Press more M&Ms into the tops of the cookie balls, if desired.
- 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.
Notes
Nutrition
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published June 22, 2015
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.
I first shared this recipe on Juggling Act Mama.
Share Your Thoughts