Super fun to make and eat, my kids and I love to bake these M&M Brownie Cookies together. They’re as delicious as they are colorful! Made with a boxed brownie mix, these chewy chocolate cookies come together quickly with just 4 ingredients.
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Ever since I started making brownie mix cookies, I’ve had so much fun with different variations, like my salted caramel brownie cookies. Adding mini M&M’s this time around leaves me with a bright and colorful treat!
Brownie mix is one of my favorite ingredients for cookies when I’m in a time crunch. It acts as the base of this chocolate cookie dough – one of my favorite kitchen shortcuts. If you haven’t tried this hack yet, what are you waiting for?
Ingredients for Brownie Mix M&M Cookies
- Brownie Mix: For best results, I recommend using Ghirardelli Chocolate Supreme brownie mix. If you can’t find Ghirardelli, I recommend using a Pillsbury brownie mix. I don’t recommend using Duncan Hines or Betty Crocker mixes – the cookies spread way too much. If this is the only mix available, try adding ¼ cup of all-purpose flour to the mix.
- Eggs: Use room temperature eggs.
- Butter: Use unsalted butter, melted. You cab replace it with the same amount of vegetable oil, but it will change the texture of the finished cookie.
- M&Ms: I like to use mini M&M’s because they’re a little smaller and you’ll have more M&M’s in each cookie. Instead of mini M&M’s, use 1 cup of your favorite kind.
Trademark Note: In the spirit of transparency, I want to note that M&M’s are a trademarked product. M&M’s is a proprietary brand that I want to acknowledge and give credit to.
Tips for Success
- Room temperature eggs incorporate more easily into the cookie dough, so I take them out of the refrigerator about 30 minutes before making the dough.
- Chilling the cookie dough helps the butter solidify, which prevents the dough from spreading too much while the cookies bake. If the dough spreads, the cookies will be really thin instead of thick and chewy.
- If using the Ghirardelli brownie mix, make sure you use the chocolate syrup packet. This gives the brownie cookies a more intense chocolate flavor, and trust me, you want that!
- Don’t overbake the cookies. These cookies are done when the edges are just set–about 11 minutes at 350°F.
How to Store
Before serving or storing, let the cookies cool completely. Store M&M brownie cookies in an airtight container at room temperature for up to 5 days; or in the freezer for up to 3 months.
To save prepared/unbaked cookie dough, store it in an airtight container in the refrigerator for up to 1 week. Then bake as instructed.
M&M Brownie Cookies
Equipment
- Kitchen Scale (optional)
Ingredients
- 18 ounces brownie mix 510 grams, Ghirardelli Chocolate Supreme recommended (1 box)
- 2 large eggs 100 grams, room temperature
- ¼ cup unsalted butter 57 grams, melted (½ stick)
- 1 cup mini M&M’s 177 grams
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, stir the brownie mix, eggs, butter, and M&M’s together until combined.18 ounces brownie mix, 2 large eggs, ¼ cup unsalted butter, 1 cup mini M&M’s
- Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F.
- Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough onto a baking sheet. Repeat to have 6 cookies on a medium baking sheet or up to 12 on a large sheet, leaving at least 2 inches between each cookie.
- Bake for 11-12 minutes or until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make M&M Brownie Cookies Step by Step
Make the Cookie Dough: Line a baking sheet with parchment paper, then set it aside. In a large bowl, combine 1 box (18 ounces) of brownie mix, 2 large eggs, ¼ cup of melted unsalted butter, and 1 cup of mini M&M’s.
Chill the Dough: Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
Scoop and Bake: Once the dough is chilled, scoop a heaping tablespoon worth of brownie dough onto a baking sheet. Repeat to have 6 cookies on a medium baking sheet, or up to 12 on a large sheet, leaving at least 2 inches between each cookie. Bake for 11-12 minutes or until the edges are set.
Cool: Allow M&M brownie cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
Could I make these smaller? Would the taste/texture be the same?
Yes, they will just take a bit less time to bake!
How big are these cookies? How many can you make from 1 batch?
They’re about 3 inches in diameter once baked. This recipe makes about 24 cookies!
Is the butter melted before measurIng, or do I get 1/4 c. Unmelted Butter (which is one-half stick) and melt it?
Hi Sue, the measurement is the same either way! You shouldn’t lose a significant amount of butter to evaporation in the process of melting it.