M&M Brownie Cookies
Remember when I told you that brownie mix has been one of my major pregnancy cravings? And how I made a few different versions of this Brownie Mix Cookie?
Well, today I’m making good on that promise! These were my favorite batch of the three Brownie Mix Cookies I made (I’ve still got one more up my sleeve that I’m saving for later). They are fudgy and M&M-y (it’s a word) and you chocoholics are going to L-O-V-E them!
One of the best parts about this recipe is that it comes together in no time flat. That– and they make killer ice cream sandwiches!!
Gooey chocolate insides and crackly tops make these brownie mix cookies the ultimate marriage of brownies and cookies. Try eating a scoop of ice cream sandwiched in between two fresh-from-the-oven cookies. You'll be in heaven!
18.25 ounce box brownie mix (JUST the dry mix)
1/4 cup canola or vegetable oil
1/4 cup flour
1/2 cup chocolate chips
1 cup miniature M&Ms
Preheat oven to 375ºF.
Use an electric mixer to beat all the ingredients into a smooth dough. Fold in the chocolate chips and M&Ms.
Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet (see below for a step-by-step photo tutorial on my scooping method), keep dough about 2 inches apart.
Bake for 9 minutes.
Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).
Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
Can be stored in an airtight container or in the freezer.
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