These bakery-style brownie M&M cookies are so fudgy and decadent, filled with mini chocolate chips, and loaded with melty M&Ms. With no mixer required, this is an easy recipe that will give you delicious, bakery-style cookies in no time!
These bakery-style brownie M&M cookies are a chocolate lover’s DREAM. The dark cocoa powder in the dough plus the melty chocolate chips & M&Ms makes each bite incredibly addicting. This recipe is made with common pantry ingredients, and there is no mixer required, so you can be enjoying these brownie M&M cookies in no time!
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Why you'll love these bakery-style brownie M&M cookies
- Fudgy brownie texture. These cookies are made with dark cocoa powder for an incredibly rich chocolate flavor. Each bite is a chocolate lover’s dream - from the chewy chocolate cookie to the mini chocolate chips and M&Ms!
- No mixer required. This hassle-free recipe does not require a mixer. Only a bowl and a whisk and you're set!
- Tons of M&Ms. If you're an M&M lover, you are going to absolutely love this recipe! What's better than your favorite chocolate candy mixed into a fudgy brownie cookie?!
Ingredient notes
- Butter: unsalted butter is used in this recipe so we can control exactly how much salt goes in.
- Sugar: both brown sugar and granulated sugar are used for sweetness and moisture.
- Egg: the egg acts as a binding agent for the ingredients.
- Vanilla: good quality vanilla extract is key for the best flavor, even in chocolate desserts!
- Leavening agents: both baking soda and baking powder are used. Baking soda is used to help the cookies spread while baking powder helps them rise.
- All purpose flour: all purpose flour provides the best texture for these cookies.
- Dark cocoa powder: also known as dutch-processed cocoa powder. Dark cocoa has a richer and deeper chocolate flavor, so it's preferred in this recipe!
- Mix-ins: the best part! Both chocolate chips and M&Ms are used in this recipe for the ultimate chocolate cookie. I used mini chocolate chips and regular sized M&Ms, but feel free to use whatever sizes you prefer.
See recipe card for the full list of ingredients & their quantities.
Recipe summary
- Combine wet ingredients. Melt the butter and set aside to cool for 5-10 minutes. Add the sugars and whisk until combined. Then add the egg and vanilla and whisk to combine.
- Whisk in dry ingredients. Add the baking soda, baking powder, and salt and whisk until combined. Fold in the flour and cocoa powder until there are only a few streaks of flour remaining.
- Add the mix-ins. Add the chocolate chips and M&Ms and fold until evenly incorporated and the flour has completely mixed in.
- Chill the dough. Cover tightly and chill the dough for at least two hours.
- Bake. Scoop large dough balls (about ¼ cup or 75 grams) and space them 2-3 inches apart on a baking sheet lined with parchment paper. Bake for 11-13 minutes until the edges are set and the centers are puffed up.
- Let cool and enjoy. Let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack to cool for an additional 10-15 minutes to enjoy warm or let cool completely.
FAQ
Store the baked cookies in an airtight container at room temperature if planning to eat within a few days. Put in the fridge/freezer for longer storage.
Absolutely! The dough can be made 1-2 days ahead of time by keeping it completely airtight and in the fridge. You can also freeze the unbaked cookie dough by forming the dough into balls & freezing until firm.
Cookies that spread too much/not at all are likely from measuring the ingredients inaccurately (aka too much liquid, or not enough flour), or not enough chill time. Make sure to use a kitchen scale for accuracy.
Cookie baking tips
- Use a kitchen scale. I cannot stress this enough - a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
- Accurately measure the flour. One of the most common mistakes in baking is over-measuring flour. If you don't have a kitchen scale, spoon the flour into a measuring cup and level it off with a knife. This will prevent the flour from being over-packed.
- Chill the dough. Chilling the dough controls spread and it gives the ingredients the chance to emulsify, resulting in a much deeper flavor.
- Use a cookie scoop. Cookie scoops are one of my favorite kitchen tools. It makes scooping the chilled cookie dough so much easier, and you don't have to get the dough all over your hands.
- Cookie scoot. "Cookie scooting" is taking something circular (a cookie cutter, as an example) and gently scooting the cookies after they are removed from the oven. This makes the cookies the perfect circular shape. You can also use a mug, a glass storage container, etc.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other cookie recipes to try
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
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Bakery-Style Brownie M&M Cookies
Ingredients
- 170 grams (¾ cup) unsalted butter melted
- 160 grams (¾ cup) brown sugar
- 160 grams (¾ cup) granulated sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 219 grams (1 ¾ cups) all purpose flour
- 55 grams (⅔ cup) dark (dutch processed) cocoa powder
- 90 grams (½ cup) mini chocolate chips
- 100 grams (½ cup) regular M&Ms
Instructions
- In a large bowl, melt your butter then set aside to cool for 5 minutes. Add the brown sugar and granulated sugar and whisk to combine.170 grams unsalted butter, 160 grams brown sugar, 160 grams granulated sugar
- Add the egg and vanilla extract and whisk well until combined. Add the baking soda, baking powder, and salt and whisk until combined.1 egg, 1 tablespoon vanilla extract, ½ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
- Add the flour and dark cocoa powder and fold until almost incorporated and there are only a few streaks of flour remaining. Add the mini chocolate chips and M&Ms and fold until evenly incorporated throughout the dough and the streaks of flour are gone.219 grams all purpose flour, 55 grams dark (dutch processed) cocoa powder, 90 grams mini chocolate chips, 100 grams regular M&Ms
- Cover the dough tightly with plastic wrap and chill in the fridge for at least two hours but up to 24 hours.
- Once ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. Scoop the dough into ¼ cup sized balls (about 75 grams) and space them on the baking sheet 2-3 inches apart. Add more chocolate chips and M&Ms to the tops of the cookies if desired.
- Bake for 11-13 minutes until the edges are set and the centers are puffed up, then remove from the oven. Let cool for 5 minutes on the pan before transferring to a cooling rack.
- Let cool for an additional 15 minutes and enjoy slightly warm, or let cool completely. Store in an airtight container at room temperature.
Gigi
Excellent!?
Jess Italiano
Thank you!! 🙂
Mary
These look sooo good I can’t wait to make them, do you recommend light or dark brown sugar?
Jess Italiano
Yayayay! I like light brown, but either works!
Eric
Amazing! So chocolatey and delicious! The receipt was super easy to follow too! Will definitely be making again =)
Jess Italiano
Awe I am so happy to hear that! I am glad you liked them. Thanks, Eric!
JG
Made a double batch of these for an office cookie exchange.... HUGE hit and probably some of the easiest cookies I've ever made. Thank you, thank you, thank you!
Jess Italiano
Awe thank you so much for making them!!! I am so happy everyone in enjoyed 🙂
Maram
They came out perfect!! It was a hit...ate 6 myself ! Chocolatey and melts in your mouth! I baked them for only 10 mins and they were devine.
Jess Italiano
Thank you so much Maram!! I ate a whole batch myself once, so I don't blame you!! 🙂
Emma
These are some of the best cookies I’ve tried. They really are like if a brownie and cookie had a child.
Jess Italiano
Hi Emma! I completely agree 🙂 Thank you so much for trying them and I am so happy you liked the recipe!
angela
literally perfect, i baked for a couple extra minutes for extra chewiness. thanks!
Jess Italiano
Awe, thank you Angela! I am so happy you liked 🙂
A
Hi. What kind of cocoa powder do you use for these?
Jess Italiano
Hi there! I just use regular unsweetened cocoa powder. NOT dutch processed.
Giulia
Hey there I was wondering, can I substitute the cocoa powder with dark chocolate?
Jess Italiano
Hi Giulia! I haven't tried it, so I cannot guarantee the results. Sorry!
Jennifer
These cookies are AWESOME and so addicting. You can’t have just one. Have made them twice in the last two weeks!!
Jess Italiano
Awe yay!!! I agree they are my fav. So happy you like!
Nancy
I just came upon this recipe. Got a huge bag of Christmas M&Ms and wanted to make cookies. One of the best chocolate cookies I’ve ever had, and I’m 67 and never comment. Thanks for the great recipe and Happy Holidays.
Jess Italiano
Thank you so much, Nancy!! That makes me so happy! I am glad you enjoyed.
Mia
FANTASTIC COOKIE! OUTRAGEOUS! Can I give it a 10 star!? I used a 2 tablespoon cookie scoop and baked 8-0 minutes! I have made this 4 times and today I used Valentine's Day M&M's
Jess Italiano
Thank you so much!