These M&M brownie cookies are soft, chewy, and stuffed with crunchy M&M’s candies. I made them easy with boxed brownie mix, so this is a perfect recipe to make with the kiddos. They’re fun, tasty as can be, and a real cinch to whip up. I love to keep this recipe in my back pocket for any and all occasions!
In my opinion, there’s nothing better than dressing up boxed mix, and these M&M brownie cookies do just that! Made with just 5 simple ingredients, these brownie cookies are rich, fudgy, and so delicious. The M&M’s add the perfect pop of color and crunch, making them perfect for any celebration!
What’s in This M&M Brownie Cookie Recipe?
- Brownie Mix: Makes these cookies super easy to put together. I used Betty Crocker Milk Chocolate, but any kind will do!
- Flour: All-purpose flour helps thicken up these cookies so they hold their shape.
- Oil: Vegetable oil makes the cookies moist and tender.
- Eggs: Bind the cookies and keep them moist.
- M&M’s: Add delightful crunch and color to the cookies!
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How to Store
Store leftover M&M brownie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
Tips for Success
- Do not prepare the brownie mix as stated on the box. Instead, use it as a dry ingredient.
- Use a cookie scoop to scoop the cookie dough onto the prepared baking sheet. When you use a cookie scoop, it ensures that all of the cookies are the exact same size, which helps them all bake evenly. Plus, they’re more ready for presentation that way too.
- Let the cookies cool first on the baking sheet before moving them to a wire cooling rack. That way, they don’t break apart when you try to move them.
- If you prefer fudgier cookies that are gooey like brownies, remove them before they’re completely set in the oven.
- If it’s the holiday season, switch up the regular M&M candies for more festive red and green ones! You can also use holiday-themed M&M’s for Valentine’s Day, Easter, and more.
M&M Brownie Cookies Recipe
Ingredients
- 18.4 ounces brownie mix 521 grams, such as Betty Crocker (1 box)
- 1 cup all-purpose flour 120 grams
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams
- 1 cup M&M's 170 grams
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop (optional)
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine the brownie mix, flour, oil, and eggs. Stir the ingredients together until the batter is thick. Add in the M&M’s, and stir in until they are evenly distributed throughout the batter.18.4 ounces brownie mix, 1 cup all-purpose flour, ¼ cup vegetable oil, 2 large eggs, 1 cup M&M's
- Using a small portion scoop or a spoon, drop balls of dough that are about 1½ inches in diameter onto a baking sheet lined with parchment paper. Leave at least 1 inch in between the cookies.
- Bake for 9-11 minutes, until the cookies are slightly firm on top.
- If you want them to have more of a gooey brownie texture, remove them before they completely set in the oven, and allow them to slightly cool. The center should be soft like a brownie.
Notes
How to Make M&M Brownie Cookies Step-by-Step
Mix the Batter: Preheat your oven to 375°F. In a large bowl, combine 18.4 ounces (1 box) of brownie mix, 1 cup of all-purpose flour, ¼ cup of vegetable oil, and 2 large eggs. Stir the ingredients together until the batter is thick. Add in 1 cup of M&M’s, and stir in until they are evenly distributed throughout the batter.
Portion the Cookies: Using a small portion scoop or a spoon, drop balls of dough that are about 1½ inches in diameter onto a baking sheet lined with parchment paper. Leave at least 1 inch in between the cookies.
Bake the Cookies: Bake for 9-11 minutes, until the cookies are slightly firm on top. If you want them to have more of a gooey brownie texture, remove them before they completely set in the oven, and allow them to slightly cool. The center should be soft like a brownie.
Very very disappointed. Batter was a powdered mess. Will not recommend this receipeagain. Followed instructions to the letter
We always recommend measuring your flour using the spoon-and-level method to make sure you’re not adding too much flour. If the flour is packed into the measuring cup, you can actually end up with up to 25% more flour than the recipe calls for, which could definitely lead to dry batter!