M&M Brownie Cookies
—·American
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
11 steps
- 1
Prepare
- 2
Line a baking sheet with parchment paper. Set aside.
- 3
Mix
- 4
In a large bowl, stir the brownie mix, eggs, butter, and M&M’s together until combined.
- 5
Chill
- 6
Tightly cover the bowl of cookie dough and refrigerate for 30 minutes. While the dough is chilling, preheat oven to 350°F.
30 min - 7
Scoop
- 8
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.
- 9
Bake for 11-12 minutes or until the edges are set.
12 min - 10
Cool
- 11
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.
5 min
Progress
0 / 11 steps
Nutrition
Per serving (based on 24 servings)
Calories
160cal
Protein
2.0g
Carbs
23.0g
Fat
7.0g
Fiber
0.2g
Sugar
16.0g
Sodium
74mg
Saturated Fat
3.0g
