I love brownies, but I love cookies even more. With these Chewy Brownie Cookies, I get to have my cake (or cookie) and eat it too with a perfect hybrid of chewy brownies and soft M&M cookies. This recipe is an original creation, honed by many taste-tests (thanks, Hutch!) in pursuit of finding a cookie that compromises with my favorite brownie textures to meet somewhere in the middle of chewy (not crunchy), soft (not cakey), chocolatey goodness.
I made these with M&M’s mixed in, but any candy of preference would work. Try Reese’s Pieces or rough chopped mini Reese’s cups for a classic chocolate peanut butter brownie flavor, or mix in chocolate chips (white, dark, or milk) for extra ooey-gooeyness, or just add colorful sprinkles for a pop! The world is your cookie – get creative!
If you’ve made these, I’d love to hear about it! Leave a comment below or head over to the Weekend Baker Blog Facebook page and leave me a message!
Yield = 2 dozen cookies
- 1 c. all-purpose flour
- ½ c. coca powder (I use Ghirardelli 100% cocoa)
- 1 tsp. baking soda
- ½ tsp. kosher or coarse salt
- ½ c. (1 stick) unsalted butter, at room temperature
- 1 ¼ c. granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 package M&Ms candy (1.69 oz single size)
- Preheat the oven to 350°
- In a small bowl, sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl, combine butter and granulated sugar and mix until smooth (~ 2 minutes)
- Add in eggs one at a time, mixing well after each addition (~1-2 minutes each) and scraping the sides of the bowl occasionally.
- Add vanilla and mix ~30 seconds, scraping the bowl once mixed.
- Add in the dry ingredients in 2 batches, mixing well after each addition and scraping the sides.
- Once all ingredients are fully combined, fold in M&Ms by hand.
- Drop batter in 2 tbsp. balls onto cookie sheet and bake 9.5 minutes.
- Upon removal from oven, let cool 1-2 minutes before transferring to cooling rack.