Sweet brownie M&M cookies are a delicious hybrid of chewy brownies and tender cookies, studded with M&M chocolate candies and pecans. Everyone loves these cookies!
Have you ever pondered the healing powers of chocolate? More importantly, the powers of sweet brownie cookies? OK, so maybe the rumors are true and I really am as nutty as a fruit cake, but I get a bit obsessive when it comes to chocolate talk, or chocolate consumption, or chocolate photography, or…. you get the idea.
When I was in culinary school, one of my baking class projects was to take an amazing, decadent sweet brownie cookie recipe and make it healthier. I wasn’t thrilled about the concept of losing delicious flavor by removing half of the fat and sugar, but in the end, it didn’t turn out half bad. I started with a base recipe for sweet brownie cookies, which is where today’s recipe also got its roots.
These cookies are obscenely chocolate-y. They also have a texture that is a wonderful hybrid of chewy brownie meets crispy cookie. They’re amazing! Add in a few M&M’s for good measure and I can guarantee that it will please even the most extreme chocolate-obsessed people in your life.
Speaking from personal experience, the sweet brownie cookie dough tastes almost as yummi as the final cookie does, so make a double batch of dough and throw a few chunks of it into your favorite vanilla bean ice cream, then have a loved one take pictures while your eyes roll into the back of your head. You’ve been warned.
Here’s the sweet brownie cookie recipe. Enjoy!
Sweet Brownie Cookies with M&Ms
- 8 ounces unsweetened baking chocolate
- 8 ounces unsalted butter
- 5 whole eggs
- 2 cups granulated sugar
- 1 Tablespoon vanilla extract
- 8 ounces (1 cup) all-purpose flour
- 4 ounces pecans chopped, optional
- 10 ounces M&M candies optional
- Heat oven to 325 degrees F.
- Whip the eggs and sugar in the bowl of an electric stand mixer, using the paddle mixer attachment, for 10 minutes. The mixture should be light and fluffy.
- While the eggs/sugar are mixing, melt chocolate and butter together over a double boiler set aside to cool.
- Add the melted chocolate and vanilla extract to the mixer bowl and mix on medium speed to combine.
- Remove mixer bowl and use a wooden spoon to stir in the flour, nuts, and M&M's by hand, just until the flour is combined. Don't over mix.
- Using a #24 scoop (3 Tablespoons), drop the cookie dough onto cookie sheets lined with parchment paper or a silicone baking mat. Space dough at least 2 inches apart, as cookies will spread during baking.
- Bake for 15-18 minutes, rotating the pans after 10 minutes.
- These cookies are SINFULLY rich and decadent... as evidenced by the calorie and fat content! Feel free to share with a friend...or not!
- Recipe adapted from Chef Jenn Malovitz-Solloway at Fox Valley Technical College; Appleton, Wisconsin
If you love brownies (and really, who doesn’t?), you should check out my “Brownies and Blondies” board on Pinterest!
I have more brownie recipes here for you to try, too.