Incase you missed it, a couple of weeks ago I posted these Soft M&M Cookies that have become a staple in my kitchen.
This week I’m switching it up for these Brownie M&M Cookies! They’re a perfect mix between a brownie and cookie with a tender centre and slight crunch on the outside– and how could you go wrong with bright pops of colour from the M&M’s?!
I love these cookies because the batter doesn’t need to be chilled, so I can whip up the batter and pop them straight into the oven. I use this OXO scoop for all of my cookies, and they turn out perfectly every time.
So if you’re thinking about making anything this weekend, try out these Brownie M&M Cookies, & make sure to have a tall glass of milk ready!
Brownie M&M Cookies
- Servings: 24-26 medium sized cookies
- Time: 1 hour
- Author: Recipe adapted from Chipits Brownie Chip Cookies
- 1 1/3 cups Stirling Creamery Unsalted Butter
- 1 cup brown sugar, packed
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1 1/2 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons milk (I used skim, but 1% or 2% is just fine!)
- 1 cup M&M’S (reserve a few for the top!)
- Pre-heat oven to 350 degrees, and line two cookie sheets with parchment paper and set aside.
- In a stand mixer or using a hand mixer beat the butter for about 2-3 minutes.
- Add the brown sugar and granulated sugar and mix on medium speed until light and fluffy.
- Once combined, add vanilla and eggs and mix on medium speed.
- In a seperate bowl, sift together the flour, cocoa powder, baking soda and salt.
- Add the dry ingredients and milk alternatively until fully combined.
- Fold in the M&M’s using a spatula as the batter will be quite thick.
- Scoop cookie dough onto cookie sheets, top with one M&M and bake for 10-12 minutes. The middle may look underdone, but don’t over bake! The cookies will set as they cool on a cooling rack.
- Once cooled store these cookies in a air tight container for up to 5 days.