Easy M&M Brownie Cookies

Easy M&M Brownie Cookies
Easy M&M Brownie Cookies
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What is better than a batch of fudgey chocolate cookies studded with mini chocolate chips and bright M&M’s? Maybe a batch of fudgey chocolate cookies that only require about 15 minutes and one bowl to whip up?

These easy M&M brownie cookies are not fussy in the least but will taste like you are a master in the kitchen. A triple wham of chocolate from the cocoa powder, the mini chips, and the M&M’s, these babies are perfect for those days when you HAVE TO HAVE ALL THE CHOCOLATE RIGHT NOW!!!

easy m&m brownie cookies

Let’s chat for a minute about cocoa powder.

Cocoa powder is what is left when chocolate is processed to remove almost all the cocoa butter. Only 10-24% remains. Because most of the fat is removed and only the cocoa solids remain, cocoa powder gives you a deep, rich chocolate flavor in your baked goods.

What is Dutch cocoa powder?

Sometimes a recipe (like this one) will call for Dutch cocoa powder. Dutching cocoa powder means they washed the cocoa beans in a potassium solution before grinding the beans into cocoa powder. This lowers the acidity of the coca powder. The lower acidity makes the cocoa powder softer in flavor and the processing makes it darker than regular cocoa powder.

Easy M&M Brownie Cookies

When do you use Dutch cocoa powder vs. regular cocoa powder?

We want to use Dutch cocoa powder for recipes that only call for baking powder, like these M&M brownie cookies. The neutral acidity in the Dutch powder works best with the more neutral baking powder.

For recipes calling for primarily baking soda, we want to use regular cocoa powder, because the higher acid will react appropriately with the alkaline (base) nature of the baking soda to give your cookies proper puff. (Think back to that baking soda/vinegar volcano in grade school).

How do I know which one is which in the store?

Usually it will say on the label. I typically use Hershey’s brand cooca powder because that is what the grocery store carries. Hershey’s Special Dark cocoa powder is Dutch, the Hershey’s natural unsweetened is not.

Easy M&M Brownie Cookies

Things to know about these cookies:

-The batter will be sticky. I like to use a cookie scoop because it kind of sweeps the batter out of the scoop but it you’re just using a couple tablespoons, spray them with cooking spray before scooping.

-Chocolate cookies burn easily. You can’t rely on watching the bottoms get brown. I typically watch for the tops to look “dry” and pull them out. You want these cookies to be fudgey on the inside anyway.

-The M&M’s can disappear into the chocolate dough so I press a few on the top of the dough balls before they go into the oven, pretty much just so the cookies look pretty.

Happy Baking!

Easy M&M Brownie Cookies

Fudgey chocolate cookies that take only about 15 minutes and one bowl to whip up!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 15minutes
Cook Time 10minutes
Servings 18cookies

Ingredients

  • 1/3 cup oil
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch processed unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1/2 cup mini chocolate chips
  • 1/2 cup M&M’s

Instructions

  • Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment. If you don’t have parchment, grease your pan and consider purchasing a roll of parchment.
  • In a large bowl, add the oil, sugar, and cocoa powder. Stir until combined.
  • Add eggs to mixture one at a time and stir until combined.
  • Add in vanilla and baking powder. Stir until combined.
  • Add in the flour. Stir until combined. The mixture will be thick and sticky, like thick brownie batter. That’s what we’re going for. Don’t add in more flour.
  • Fold in the mini chocolate chips and M&M’s
  • Scoop by the tablespoonful onto your parchment lined cookie sheets leaving 4 fingers worth of space between each cookie.  If you have some extra, press 2-3 M&M’s into the top of the cookie dough balls (see notes).
  • Bake at 350 degrees for 8-10 minutes. Baking chocolate cookies is tricky, they are super easy to burn because obviously you can’t tell when they are getting too brown. You want to pull them out of the oven when the tops are no longer shiny.
  • Cool and enjoy. Actually, enjoy before they’re totally cool. These cookies really shine when they are a little bit warm and gooey from the oven.

Notes

These cookies have a tendency to kind of “eat” the M&M’s. The chocolate sort of obscures the color from the M&M. So, for style, I press 2-3 M&M’s onto the top of the cookie dough ball right before it goes into the oven. As the cookie bakes and flattens out the M&M’s stay on top so you have some color.

If you love all things chocolate, you might want to try these soft chocolate peppermint cookies or maybe some brownie truffles or go big and try some chocolate mayonnaise cake with two kinds of frosting!

Sources:

Handle the Heat

The Perfect Cookie