If you’re searching for St. Patrick’s Day treats that are genuinely easy, genuinely delicious, and genuinely going to disappear from the dessert table in under ten minutes — you’ve found them. These Mint M&M Brownie Cookies are fudgy in the middle, slightly crispy on the edges, and absolutely loaded with those gorgeous green and white mint M&Ms that scream holiday magic.
No complicated dough chilling. No rolling. No decorating stress. Just pure, chocolatey joy with a cool minty twist that makes everyone ask, “Wait, you made these yourself?”
Why You’ll Love These St. Patrick’s Day Treats
These cookies sit in a wonderful sweet spot between a brownie and a cookie — sometimes called a “brookie” — and that combination alone is enough to make them legendary. They have that deep, crinkly brownie top with a chewy interior that holds its shape beautifully.
Beyond the texture, they are fast. From mixing bowl to cooling rack, you’re looking at about 30 minutes total. That makes them perfect for last-minute St. Patrick’s Day party planning, classroom celebrations, or a cozy weekend bake with the kids.
They’re also endlessly crowd-pleasing. The mint chocolate combo is classic and beloved, the green M&Ms give them that festive pop of color, and the whole thing requires ingredients most bakers already have on hand. Truly, this recipe is a win from every angle.
Key Ingredients
Boxed Brownie Mix
The secret weapon here is a standard 18–20 oz box of your favorite brownie mix. It provides the rich cocoa depth and that signature fudgy chew without requiring you to measure out cocoa powder, adjust ratios, or stress about over-mixing. Betty Crocker, Ghirardelli, and Pillsbury all work beautifully.
Eggs
Two large eggs help bind the dough and give these cookies their lift and structure. They’re also part of what creates that gorgeous crinkled, shiny top — a hallmark of a great brownie-style cookie.
All-Purpose Flour
Adding a half cup of flour to the brownie mix is the key step that transforms liquid brownie batter into a scoopable cookie dough. It tightens the structure just enough so your cookies hold their shape rather than spreading into flat puddles.
Vegetable Oil
Oil keeps these cookies moist and tender for days — which is one reason brownie-based cookies stay so irresistibly soft long after baking. You can substitute melted butter for a slightly richer flavor if you prefer.
Mint M&Ms
The star of the show! Mint M&Ms have a crisp candy shell, a creamy mint-chocolate interior, and come in those beautiful pastel greens and whites that make these cookies look like they were made by a professional. Find them seasonally around St. Patrick’s Day in most grocery stores and big-box retailers.
Powdered Sugar (Optional but Recommended)
Rolling the dough balls in powdered sugar before baking creates that classic crinkle-cookie effect — a snowy, crackled surface that looks absolutely stunning and adds a subtle sweetness to every bite.
How to Make Mint M&M Brownie Cookies
Prep Time: 10 minutes | Bake Time: 10–12 minutes | Total Time: ~30 minutes | Yield: 24 cookies
Ingredients
- 1 box (18–20 oz) brownie mix
- ½ cup all-purpose flour
- 2 large eggs
- ⅓ cup vegetable oil
- 2 tablespoons water
- 1½ cups Mint M&Ms, divided
- ½ cup powdered sugar (for rolling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- Make the dough. In a large mixing bowl, combine the brownie mix, flour, eggs, vegetable oil, and water. Stir with a wooden spoon or rubber spatula until a thick, cohesive dough forms. It will be stiff — that’s exactly what you want.
- Fold in the M&Ms. Reserve about ⅓ cup of the Mint M&Ms for topping, then fold the rest directly into the dough until evenly distributed.
- Roll the dough balls. Scoop the dough using a medium cookie scoop (about 1.5 tablespoons per cookie). If using powdered sugar, pour it into a shallow bowl and roll each dough ball until fully coated.
- Place on the baking sheet. Arrange the dough balls about 2 inches apart on your prepared baking sheets. Press 3–4 reserved Mint M&Ms onto the top of each dough ball for that bakery-style look.
- Bake for 10–12 minutes, until the edges are set and the tops look just barely done. They will look slightly underbaked in the center — that is perfect. They firm up as they cool.
- Cool on the pan for 5 minutes before transferring to a wire rack. This resting time is crucial for the fudgy texture to set properly.
- Serve and celebrate! Arrange on a platter and watch them vanish.
Variations & Tips
Make Them Gluten-Free
Swap the standard brownie mix for a certified gluten-free brownie mix (Bob’s Red Mill and King Arthur both make excellent options), and replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be very slightly different but still wonderfully fudgy.
Go Double Chocolate
Stir ½ cup of semi-sweet chocolate chips into the dough alongside the M&Ms for an even more intense chocolate experience. Chocolate lovers will lose their minds.
Make Them Vegan
Use a vegan brownie mix, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested for 5 minutes), and use vegan chocolate candies in a mint variety. The cookies will be slightly denser but still delicious.
Pro Tips for Perfect Cookies Every Time
- Don’t overbake. These cookies continue cooking on the hot pan after you pull them from the oven. Pulling them when they look slightly underdone is what makes them fudgy rather than dry and cakey.
- Chill the dough if it’s too sticky. If your kitchen is warm and the dough feels unmanageably soft, pop it in the fridge for 15–20 minutes before scooping.
- Use a cookie scoop. Uniformly sized cookies bake evenly. Eyeballing it often results in some cookies over-baking while others stay raw in the center.
- Press M&Ms on top immediately after baking too. If you want even more color and visual pop, press a few extra M&Ms onto the tops of the cookies right when they come out of the oven while they’re still soft.
Leftovers & Storage
These cookies store beautifully, which is one more reason to love them as St. Patrick’s Day treats you can make ahead of time.
Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain moisture — it works like a charm and keeps the cookies soft.
Freezing Baked Cookies: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a zip-top freezer bag and freeze for up to 3 months. Thaw at room temperature for about 20 minutes before serving.
Freezing Cookie Dough: Scoop the unbaked dough into balls, freeze on a lined baking sheet, then transfer to a freezer bag. Bake directly from frozen at 350°F, adding 2–3 extra minutes to the bake time. This is a game-changer for keeping fresh cookies on demand all week.
Whether you’re baking for a party, a school event, a gift box, or just because you deserve something incredible on a Tuesday — these Mint M&M Brownie Cookies are your answer. Make them once and they’ll become your go-to St. Patrick’s Day treats every single year.
Mint M&M Brownie Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine brownie mix, flour, eggs, vegetable oil, and water. Stir until a thick dough forms.
- Reserve about 1/3 cup of Mint M&Ms for topping, then fold the remaining M&Ms into the dough.
- Scoop dough into 1.5 tablespoon portions. Roll into balls and coat in powdered sugar if using.
- Place dough balls 2 inches apart on prepared baking sheets. Press reserved M&Ms onto the tops.
- Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve once fully set and enjoy.