Brownie Cookies

Introduction

You get the ultimate dessert mash-up with these Brownie Cookies, combining the fudgy, crackly top of a perfect brownie with the chewy, portable joy of a cookie. Each bite is packed with molten chocolate chips and vibrant pops of color from the mini baking m&m’s. They’re decadent, satisfying, and impossible to eat just one.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Servings: 13 cookies

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 3/4 cups all-purpose flour
• 12 ounce bag semi-sweet chocolate chips
• 1/2 cup butter
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 3 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 1/4 cup mini baking m&m’s (divided)

Instructions

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large, heatproof bowl, combine the butter and the entire 12-ounce bag of semi-sweet chocolate chips. Melt in 30-second increments in the microwave, stirring between each, until smooth. Alternatively, melt over a double boiler. Let cool for 5 minutes.
4. To the slightly cooled chocolate mixture, add the granulated sugar and packed light brown sugar. Whisk until combined.
5. Add the three room-temperature eggs and the vanilla extract to the chocolate mixture. Whisk vigorously for 1-2 minutes until the mixture becomes thick, glossy, and slightly paler in color.
6. Gently fold the dry flour mixture into the wet chocolate mixture using a spatula, mixing just until no flour streaks remain. Be careful not to overmix.
7. Fold in 1 cup of the mini baking m&m’s, reserving the remaining 1/4 cup for the tops.
8. Let the dough rest for 10 minutes. It will thicken slightly.
9. Using a large cookie scoop (about 3 tablespoons), portion the dough onto the prepared baking sheets, spacing them at least 3 inches apart as they will spread. Gently press the reserved mini m&m’s onto the tops of each cookie dough ball.
10. Bake for 16-17 minutes, or until the edges are set and the tops are crackly. The centers will still look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Candy Swap: Omit the mini m&m’s and use the entire bag of chocolate chips for a double chocolate version, or fold in chopped nuts for added crunch.
• Flavor Boost: Add a teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without adding coffee taste.
• Sundae Style: Serve a warm cookie topped with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an incredible cookie sundae.
• Peanut Butter Pockets: Before baking, press a small piece of solid peanut butter cup or a teaspoon of chilled peanut butter into the center of each dough ball for a hidden surprise.

Tips for Success

• Room Temperature Eggs are Key: This ensures they emulsify properly with the melted chocolate, creating that signature fudgy, crackly texture.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing leads to tough, cakey cookies.
• Let the Dough Rest: The 10-minute rest allows the flour to hydrate and gives the cookies a better texture and shape.
• Use Parchment Paper: This prevents sticking and makes cleanup a breeze, and it helps the cookies bake more evenly.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To revive that fresh-baked texture, reheat a cookie in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-4 minutes.

FAQ

1. Why is it so important for the eggs to be at room temperature?

Room temperature eggs incorporate more easily into the melted chocolate and sugar, creating a stable emulsion that gives the cookies their rich, fudgy interior and shiny, crackled top.

2. My cookies didn’t flatten and spread. What happened?

This usually means the dough was overmixed after adding the flour, which develops too much gluten. Ensure you fold the flour in just until combined. Also, check that your baking powder is fresh.

3. Can I double this recipe?

Absolutely. Simply double all ingredients and bake in batches, ensuring you only place 6-8 dough balls on a standard baking sheet to allow for proper spreading.

4. Can I freeze the cookie dough?

Yes. Scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

5. What can I use if I don’t have mini m&m’s?

You can substitute with standard m&m’s, other chocolate candies, white chocolate chips, or simply use an extra 1 1/4 cups of the semi-sweet chocolate chips instead.

6. Do I need a stand mixer?

No, this recipe is easily made by hand with a whisk and a spatula. The whisking of the eggs into the warm chocolate mixture is the only step requiring a bit of arm strength.