Chewy Brownie Cookies

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!

Check out that brownie texture inside! Yum!

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

Ingredients


  • 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)

Instructions


  • 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.

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