Mint M&M Brownie Cookies
These Mint M&M Brownie Cookies are fudgy, chewy brownie-style cookies loaded with festive mint M&Ms. Made from a boxed brownie mix, they’re ready in under 30 minutes and perfect for St. Patrick’s Day parties, school events, or holiday dessert tables.
Servings: 24 cookies
Calories: 180kcal
Cost: 1
Equipment
- mixing bowl
- wooden spoon or spatula
- baking sheets
- parchment paper
- Cookie scoop
- wire cooling rack
Ingredients
- 1 box (18-20 oz) brownie mix
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/3 cup vegetable oil
- 2 tbsp water
- 1 1/2 cups Mint M&Ms, divided
- 1/2 cup powdered sugar (optional, for rolling)
Instructions
- 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.
Notes
Do not overbake — cookies should look slightly underdone in the center when removed from the oven. They will continue setting on the baking sheet. If dough feels too sticky, chill for 15–20 minutes before scooping. Store in an airtight container at room temperature up to 5 days or freeze up to 3 months.