When I first found this recipe it was called a one bowl recipe, which of course I loved. However, after reading the recipe I decided to make it a two bowl recipe. One bowl is ideal, but two bowl isn’t all that bad right? The cookie dough consistency resembles brownie batter which of course is why they are called brownie cookies.
I used to make another brownie cookie recipe for years, I’ll have to dig that out at some point and compare the two. Or maybe not since these turned out so good! If you are looking for a non-chocolate M&M cookie recipe you can also find one in my blog.
So let’s make some cookies!
3/4 cup butter
1/2 cup sugar
3/4 cup brown sugar, packed
1 tbsp. vanilla
1 1/2 cups flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup M&Ms
1/2 cup semi-sweet chocolate chips
In a large mixing bowl melt the butter in the microwave and let cool for a few minutes. Add the sugar and brown sugar, mix well.
In a separate mixing bowl sift together the flour, cocoa powder, baking soda, and salt. As you know I always encourage sifting flour mixtures but especially when using cocoa powder. That is why I changed this one bowl recipe to two bowls. Cocoa doesn’t incorporate well unless it is sifted. It’s worth the extra bowl.
Add the flour mixture to the butter/sugar mixture and combine well. It is a very thick dough. Fold in the M&Ms and chocolate chips.
Refrigerate the dough for about an hour.
Preheat the oven to 350 degrees. Grease cookie sheets with cooking spray.
You can either roll the dough into balls with your hands, or use a cookie scoop like I used. If using a cookie scoop use your fingers to pack the dough into the scoop.
You can add a few extra M&Ms on the top of the cookies if you want.
If the dough gets too warm you can put it back in the refrigerator between batches.
Bake for 10 minutes, and let cool on the cookies sheets for 1-2 minutes before transferring to a cooling rack.