Are you ready to treat yourself? These Bakery-Style Brownie M&M Cookies are a perfect mix of chewy brownie texture and colorful M&M crunch. They’re not just a dessert; they’re a delightful experience that will make your taste buds dance with joy!
Why Make This Recipe
You should definitely make this recipe because it combines two of the best treats: brownies and cookies. The texture is soft and fudgy, while the M&Ms add a pop of color and sweetness. Plus, they’re easy to make and perfect for family gatherings or a cozy night in. You’ll love watching your family enjoy them just like mine does!
How to Make Bakery-Style Brownie M&M Cookies
Ingredients
- 170 grams unsalted butter (melted)
- 160 grams brown sugar
- 160 grams granulated sugar
- 1 egg (room temperature)
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 219 grams all-purpose flour
- 55 grams dark (Dutch processed) cocoa powder
- 90 grams mini chocolate chips
- 100 grams regular M&Ms
Directions
- In a large bowl, melt your butter, then set it aside to cool for 5 minutes. Add in the brown sugar and granulated sugar, and whisk until well combined.
- Add the egg and vanilla extract, whisking until it’s all mixed together. Then, add the baking soda, baking powder, and salt, and whisk again until combined.
- Stir in the flour and dark cocoa powder, folding gently until you’re close to incorporating everything. Leave a few streaks of flour. Next, add the mini chocolate chips and M&Ms, folding until everything is mixed nicely.
- Cover the dough tightly with plastic wrap. Chill in the fridge for at least 2 hours, or up to 24 hours if you have time to wait.
- When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into ¼ cup-sized balls (about 75 grams) and place them on the sheet, making sure they’re 2-3 inches apart. You can add more chocolate chips and M&Ms on top if you like.
- Bake for 11-13 minutes, until the edges are set and the centers look puffed up. Remove from the oven and let them cool for 5 minutes on the pan before moving them to a rack.
- Allow them to cool for an extra 15 minutes. Enjoy them slightly warm or let them cool completely. Store any leftovers in an airtight container at room temperature.
How to Serve Bakery-Style Brownie M&M Cookies
These cookies are perfect on their own or served warm with a scoop of vanilla ice cream. You can also add a glass of cold milk on the side for an extra treat!
How to Store Bakery-Style Brownie M&M Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week, but trust me, they’ll probably be gone long before that!
Tips to Make Bakery-Style Brownie M&M Cookies
- Make sure your butter is melted but not hot to avoid cooking the egg when combined.
- Chill the dough; it makes the cookies thicker and chewier.
- Don’t overmix the dough once you add the flour; mix just until combined.
Variation
Feel free to swap the M&Ms with your favorite candies, or try adding nuts for a crunchy twist. You could even use white chocolate chips for a different flavor!
FAQs
1. Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop it into balls, freeze them on a baking sheet, and then transfer them to a bag.
2. How do I know when the cookies are done?
Look for set edges and slightly puffed centers. They will continue to cook a bit after being removed from the oven.
3. Can I use other types of flour?
You can use whole wheat flour for a healthier twist, but it may change the texture slightly. All-purpose flour is recommended for the best results.
