INGREDIENTS
- 18.4 ounces brownie mix 521 grams, such as Betty Crocker (1 box)
- 1 cup all purpose flour 120 grams
- ¼ cup vegetable oil 50 grams
- 2 large eggs 100 grams
- 1 cup M&M’s 170 grams
EQUIPMENT
- Kitchen Scale (optional)
- Baking Sheet
- Cookie Portion Scoop (optional)
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine the brownie mix, flour, oil, and eggs. Stir the ingredients together until the batter is thick. Add in the M&M’s, and stir in until they are evenly distributed throughout the batter.18.4 ounces brownie mix,1 cup all purpose flour,¼ cup vegetable oil,2 large eggs,1 cup M&M’s
- Using a small portion scoop or a spoon, drop balls of dough that are about 1½ inches in diameter onto a baking sheet lined with parchment paper. Leave at least 1 inch in between the cookies.
- Bake for 9-11 minutes, until the cookies are slightly firm on top.
- If you want them to have more of a gooey brownie texture, remove them before they completely set in the oven, and allow them to slightly cool. The center should be soft like a brownie.
NOTES
- You can also use an 18-ounce or 18.3-ounce box of brownie mix.
- Let the cookies cool first on the baking sheet before moving them to a wire cooling rack. That way, they don’t break apart when you try to move them.
- Use a cookie scoop to scoop the cookie dough onto the prepared baking sheet. When you use a cookie scoop, it ensures that all of the cookies are the exact same size, which helps them all bake evenly. Plus, they’re more ready for presentation that way too.
- If it’s the holiday season, switch up the regular M&M candies for more festive red and green ones! You can also use holiday-themed M&M’s for Valentine’s Day, Easter, and more.
Storage: Store M&M brownie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.