M&M Brookies, or brownie cookies, are a delightful combination of tender chocolate cookies and rich, fudge-like brownies. These treats are not just any ordinary cookie; they bring together the best of both worlds, making them the perfect dessert. The moment you bite into one, you’ll experience the beautifully soft cookie base with gooey chocolate chips and crunchy, colorful M&M’s that add a pop of sweetness with each mouthful. You can’t help but feel that warm sense of nostalgia while enjoying these irresistibly delightful snacks, which is likely why they have become a mainstay in our homes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make M&M Brookies (Brownie Cookies)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
M&M Brookies (Brownie Cookies)

I first stumbled upon M&M Brookies during a family gathering, where everyone was raving about them. The vibrant colors of the candies caught my eye, and I immediately knew I needed to try making them. Since then, they’ve become a favorite in my household and with friends. Not only are they simple and quick to whip up, but they also deliver that ooey-gooey chocolate flavor that’s hard to resist. Trust me when I say that these brookies will quickly become a household favorite once you give them a go!

Why You’ll Love This Recipe

Simple & Quick: Whipping up a batch takes just about an hour, including prep and baking time.
Irresistible Flavor: Picture chewy, chocolatey goodness with the perfect balance of sweetness.
Eye-Catching Appeal: The vibrant M&M’s make these cookies both fun and seasonal.
Flexible Serving: Perfect for parties, school snacks, or that late-night craving.
Diet-Friendly Options: Can be tailored to suit gluten-free diets with a simple flour swap.

Ingredients You’ll Need

1½ cups all-purpose flour: Always spooned and leveled or weighed for the best accuracy. This gives the cookies their structure.
½ teaspoon baking powder: Helps the cookies to rise slightly while baking, making them fluffy.
¼ teaspoon salt: Enhances the overall flavor and balances the sweetness.
½ cup unsalted butter (softened): Gives richness; make sure it’s at room temperature for easy creaming.
½ cup granulated sugar: Adds sweetness and structure to the cookies.
⅓ cup light brown sugar (packed): Contributes to a chewier texture with its molasses notes.
1 large egg: Binds everything together and adds moisture.
1 teaspoon pure vanilla extract: Infuses a warm, aromatic flavor into the cookies.
½ cup mini M&M’s (plus a few more for topping): These colorful candies add both fun and a sweet crunch.
⅓ cup chocolate chips (plus a few more for topping): Melt-in-your-mouth goodness that enhances the chocolate flavor.
½ cup unsalted butter (cut into eight pieces): This second batch of butter is for the brownie layer, keeping it rich and fudgy.
1 cup light brown sugar (packed): Deepens the flavor in the brownie portion for that gooey consistency.
2 large eggs: Again, essential for binding the brownie mix and adding moisture.
1 teaspoon pure vanilla extract: Repeated addition for lovely flavor harmony.
½ cup all-purpose flour: Also spooned and leveled; this thickens the brownie batter just right.
⅓ cup unsweetened cocoa powder: Provides that classic chocolate flavor and richness in brownies.
½ teaspoon salt: For balance in the brownie layer, just like in the cookies.
1 teaspoon cornstarch: Helps maintain a soft and chewy texture in the brownie part.
½ cup chocolate chips: Add even more chocolatey goodness to the brownies!

How to Make M&M Brookies (Brownie Cookies)

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cleanup.
Mix the Cookie Dough: In a bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. In another bowl, cream together ½ cup softened unsalted butter, ½ cup granulated sugar, and ⅓ cup light brown sugar until it’s light and fluffy. Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. Once blended, fold in ½ cup mini M&M’s and ⅓ cup chocolate chips, reserving a few for topping.
Make the Brownie Batter: In a separate bowl, melt ½ cup unsalted butter (cut into pieces). Once melted, mix in 1 cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon salt, 1 teaspoon cornstarch, and ½ cup chocolate chips, stirring until smooth.
Layer the Dough: Using a cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet. Then, with a spoon, add dollops of the brownie batter on top of each cookie dough piece. This creates that signature swirled look.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked. They may seem soft in the center but will firm up as they cool.
Cool and Enjoy: Allow the brookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. For that extra sweet touch, top each with additional M&M’s or chocolate chips while still warm.

Storing & Reheating

Store any leftover M&M Brookies at room temperature in an airtight container for up to 5 days. If you want to keep them longer, they can be refrigerated but should be placed in a container to prevent them from drying out. These cookies freeze beautifully—just wrap them individually and place them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for about 10-15 seconds to refresh their gooey inside, but be aware that some texture may change over time.

Chef’s Helpful Tips

Creaming properly: Ensure your butter and sugars are creamed until light and fluffy for the best texture.
Ingredient temperatures: Use room temperature eggs and butter for smoother batters that combine easily.
Don’t over-bake: Keep an eye on your cookies, as they’ll firm up as they cool. Slightly underbaked is often better for chewy cookies!
Baker’s chocolate vs. chocolate chips: You can use either for added chocolate flavor; just adjust sugar if using unsweetened chocolate.
Mix-ins galore: Feel free to swap or add nuts, white chocolate chips, or any candy pieces you have on hand for various flavors.

There you have it! M&M Brookies bring a delightful twist to traditional cookie recipes, blending textures and flavors that excite your taste buds. These sweet treats are sure to impress your friends and family, making any gathering just a bit sweeter. As you experiment with different candy mix-ins and variations, feel free to make this recipe your own!

Recipe FAQs

Can I use all-purpose flour for the brownie part?

Yes! The brownie part of this recipe uses all-purpose flour, and it works wonderfully alongside the cocoa powder to create a rich texture. Just make sure not to overmix for the best results.

What can I substitute for unsalted butter?

If you prefer, you can use salted butter instead of unsalted. Just reduce the salt in the recipe slightly to balance the flavors. Alternatively, coconut oil or a dairy-free butter substitute works well for a vegan version.

How do I know when the brookies are done?

The edges should look set and lightly golden, while the center may still be a bit soft. Once cooled, they will firm up a bit more, giving you that perfect chewy yet fudgy texture. If a toothpick inserted into the center comes out with moist crumbs, they’re just right!

Can I make the dough ahead of time?

Absolutely! You can prepare the cookie and brownie batters ahead of time. Just store them separately in airtight containers in the refrigerator for up to two days. When you’re ready to bake, let them sit at room temperature for a few minutes before assembling and baking as directed.

More BROWNIES & BARS Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

M&M Brookies (Brownie Cookies)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 30 minutes
Cook Time: 33 minutes
Total Time: 1 hour 3 minutes
Yield: 12 servings 1x
Category: Cookies
Method: Baking
Cuisine: American

Print Recipe

Description

M&M Brookies are a delightful blend of brownie and cookie, boasting layers of rich chocolate and colorful M&M’s. Perfect for gatherings or a sweet treat at home!

Ingredients

Scale

1½ cups (188g) all purpose flour (spooned and leveled or weighed)
½ teaspoon baking powder
¼ teaspoon salt
½ cup (113g) unsalted butter (softened)
½ cup (100g) granulated sugar
⅓ cup (70g) light brown sugar (packed)
1 large egg
1 teaspoon pure vanilla extract
½ cup (84g) mini M&M's (plus a few more for topping)
⅓ cup (55g) chocolate chips (plus a few more for topping)
½ cup unsalted butter (cut into eight pieces)
1 cup (220g) light brown sugar (packed)
2 large eggs
1 teaspoon pure vanilla extract
½ cup (63g) all purpose flour (spooned and leveled or weighed)
⅓ cup (35g) unsweetened cocoa powder
½ teaspoon salt
1 teaspoon cornstarch
½ cup (85g) chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and line a 9×9 square baking pan with parchment paper, greasing it lightly.
Mix together flour, baking powder, and salt in a bowl. Set aside.
In a mixing bowl, cream butter and sugars until fluffy. Add egg and vanilla, and combine well. Gradually add the flour mixture and mix just until combined.
Stir in mini M&M's and chocolate chips, then refrigerate the cookie dough while preparing the brownie layer.
Melt butter and brown sugar in a microwave-safe bowl in 30-second increments. Whisk until combined and cool for 5 minutes.
In another bowl, mix flour, cocoa powder, salt, and cornstarch. After cooling, combine with the melted butter mixture and incorporate eggs and vanilla.
Pour half of the brownie batter into the prepared pan and spread evenly. Reserve ½ cup of the brownie batter and set aside.
Flatten pieces of the cookie dough and cover the brownie layer. Drizzle reserved brownie batter over the cookie dough.
Sprinkle additional M&M's and chocolate chips on top for decoration.
Bake for 30-35 minutes, checking at 28 minutes. The center should be slightly underbaked but will firm as it cools. Let cool completely on a wire rack.

Notes

For a marbled effect, reserve some brownie batter to drizzle on top.
Substituting with semi-sweet chocolate chips can enhance the flavor if desired.
Cooling the brownie batter slightly before adding eggs is key to prevent cooking them.