Easy M&M Brownie Cookies
Fudgey chocolate cookies that take only about 15 minutes and one bowl to whip up!
Servings 18 cookies
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.