Springtime Fudgy Brownie Cookies

Easter Brownie Cookies are a delightful seasonal treat, perfectly combining the rich, fudgy texture of your favorite brownie with the irresistible chewiness of a classic cookie. These decadent chocolate cookies are generously loaded with chocolate chips and adorned with vibrant pastel M&Ms, making them an ideal way to celebrate spring or utilize any leftover Easter candy. Their deep chocolate flavor and tender, chewy center will make them an instant family favorite, perfect for sharing at any festive gathering or simply enjoying with a glass of milk.

For decades, these remarkable Chewy Chocolate Cookies have been a staple in my kitchen, beloved for their intense chocolate flavor and satisfying texture. Their versatility is truly impressive; with just a simple touch of festive decoration, they effortlessly transform into enchanting Easter Cookies. The magic happens right after they emerge from the oven, still warm and inviting. A gentle press of a few pastel M&M candies into their surface adds not only a burst of seasonal color but also a delightful textural contrast, elevating them from delicious chocolate cookies to a celebration-ready dessert.

Easter Candy Brownie Cookies on a white tray with M&Ms, showcasing their rich chocolate color and vibrant candy toppings.

Contents

Why You’ll Love These Irresistible M&M Brownie Cookies

There’s an undeniable joy in baking, and for me, that joy often peaks when I can incorporate leftover holiday candy into new creations. Imagine the delightful crunch of toffee integrated into a warm chocolate chip cookie, or the gooey surprise of a caramel Rolo melting inside a soft sugar cookie. These M&M Brownie Cookies harness that same magic, offering a sublime experience that goes beyond mere sweetness.

Seasonal Charm and Versatility: M&Ms are a baker’s dream, available in an array of holiday-specific colors. This makes them a perennial favorite for cookie recipes, allowing you to customize your treats for Easter, Halloween, Christmas, or even Valentine’s Day. The pastel hues of Easter M&Ms truly pop against the deep chocolate background of these cookies, creating a visually appealing dessert that’s as festive as it is delicious.
A Brownie Lover’s Dream in Cookie Form: These aren’t just any chocolate cookies; they deliver the rich, fudgy experience of a classic brownie, but in a convenient, handheld cookie format. Each bite offers that perfect balance of chewy edges and a soft, slightly gooey center that brownie aficionados adore.
Remarkably Adaptable: While pastel M&Ms are perfect for Easter, this base brownie cookie recipe is incredibly flexible. My initial batches featured a delightful mix of semisweet and white chocolate chips, proving just how versatile it is. Feel free to experiment with various add-ins like different types of chocolate chips (milk, dark, peanut butter, butterscotch), chopped nuts, or even other holiday candies.
Perfect for Leftover Easter Candy: Beyond their incredible taste, these cookies offer a brilliant solution for that inevitable stash of leftover Easter candy. Instead of letting those colorful M&Ms sit untouched, transform them into a second round of holiday cheer. It’s a win-win for both your taste buds and your pantry!

Overhead view of Chocolate Cookies with Easter M&Ms, highlighting the vibrant pastel candies embedded in the dark chocolate cookies.

Mastering the Art: How to Make the Perfect Chewy Brownie Cookie

The secret to these truly addictive chewy brownie cookies lies in a few key steps and high-quality ingredients. For years, this recipe has been a resounding hit with my family, and I was utterly convinced from the very first spoonful of batter. It perfectly replicates the intense chocolate flavor and wonderfully soft, chewy texture of our beloved chocolate brownies. And did I mention chewy? Because that’s truly the defining characteristic of these delightful gems!

Start with Superior Ingredients: The foundation of any great bake is its ingredients. Begin with real butter – not margarine – for a richer flavor and superior texture. Pair this with a decent brand of unsweetened chocolate. I highly recommend using Ghirardelli bars, which are consistently high-quality and readily available at most grocery stores. Quality chocolate makes an enormous difference in the depth of flavor these cookies achieve.
PRO-Tip: The Wooden Spoon Advantage. When it comes to mixing your cookie dough, resist the urge to grab your electric mixer for this particular recipe. A wooden spoon is your best friend here. Overbeating the dough, especially with a powerful mixer, can incorporate too much air and develop the gluten in the flour excessively. This often results in a more cakey texture, rather than the dense, fudgy, and delightfully chewy brownie-like crumb we’re aiming for. Mix just until combined for optimal results.
Patience is a Virtue: Cooling the Dough. After melting the butter and chocolate, the mixture will be quite warm. If you try to scoop out the cookie dough immediately, it will be too soft and could “puddle” or spread excessively on your baking sheet. Allow the mixture a few minutes to cool down to room temperature. This brief pause allows the butter and chocolate to firm up slightly, resulting in a more scoopable dough that holds its shape better during baking.
Prepare Your Baking Sheets: For effortless removal and minimal cleanup, always line your baking sheets with parchment paper. This simple step prevents sticking and ensures your beautiful cookies slide off easily onto the cooling rack, preserving their perfect shape.
Achieve Uniformity with a Cookie Scoop: For professional-looking, evenly sized cookies that bake consistently, invest in a good cookie disher or scoop. This ensures each cookie is roughly the same size, leading to uniform baking times and a beautiful presentation.
Smooth Operators: Patting Down Spikes: Sometimes, as you scoop the dough, a small “spike” might form on top, especially as the disher accumulates a layer of dough inside. If you’re particular about presentation, simply use a damp finger to gently pat down any such spikes on the cookie dough scoops before baking. This creates perfectly round and smooth cookies.
PRO-Tip: The Crucial Cooling Period on the Pan. Once baked, resist the temptation to immediately transfer your cookies to a cooling rack. These brownie cookies are quite tender when hot from the oven and need a few minutes to solidify. Allow them to cool on the baking sheets for at least 5-10 minutes. This essential step prevents them from breaking apart as you move them, ensuring they maintain their integrity.
The Secret to Chewy Perfection: Don’t Over-bake! This is perhaps the most important tip for achieving that signature chewy texture. It’s crucial not to over-bake these beauties. When you pull them out of the oven, the centers should still look slightly underbaked or very soft. Don’t worry – the residual heat retained in the baking sheet will continue to cook them gently, finishing the job without drying them out. Trust the process; this is how you lock in that incredible chewiness.
PRO-Tip: Reserve M&M’s for Post-Bake Embellishment. While you can mix some M&Ms into the dough, those candy-coated chocolates tend to crack and lose some of their vibrant color when exposed to direct oven heat. For the prettiest, bakery-worthy presentation and pristine M&Ms, I recommend reserving a handful. Immediately after the cookies come out of the oven, while they are still hot and soft, carefully press 4-5 M&Ms onto the top of each cookie. This allows the candies to adhere beautifully, preserving their smooth shells and brilliant colors for the perfect finishing touch.
Endless Add-In Possibilities: The adaptability of these brownie cookies is truly a highlight. Beyond M&Ms, feel free to incorporate whatever add-ins your heart desires: dark, milk, or white chocolate chips, peanut butter chips, butterscotch chips, chopped nuts (walnuts, pecans, almonds), chocolate chunks, or even gourmet chocolate feves. The base cookie provides a perfect canvas.
Holiday Versatility Beyond Easter: Thanks to the wide array of fun colored M&Ms available for every holiday, this recipe is incredibly versatile. Easily adapt it for Valentine’s Day with pink and red M&Ms, Christmas with red and green, the 4th of July with red, white, and blue, Halloween with orange and black, or even Thanksgiving with autumnal tones. It’s a year-round favorite waiting to happen!

Frequently Asked Questions About Brownie Cookies

Do M&Ms Melt in the Oven?

M&Ms have a candy shell that generally prevents them from completely melting and losing their shape during baking, unlike pure chocolate chips. However, the heat of the oven can cause the shells to crack and the colors to fade or bleed slightly, especially if baked directly in the dough. To ensure pristine, vibrant M&Ms on the surface of your cookies, it’s best to carefully press them into the hot cookies immediately after they come out of the oven. This way, they adhere beautifully while retaining their perfect appearance.

How Do You Make Nice Round Cookies?

Achieving perfectly round cookies involves a couple of simple tricks. First, use a cookie disher or scoop to portion out uniform rounds of dough onto your baking sheet. This sets the foundation. Second, for an even neater finish, once the cookies come out of the oven and are still warm and pliable, take a spatula and gently tap around the perimeter of each cookie while holding the baking sheet steady with a hot pad or oven mitt. This gentle coaxing helps to reshape any irregular edges into beautifully round cookies, giving them that polished, bakery-fresh look.

Can I Freeze Brownie Cookie Dough or Baked Cookies?

Yes, absolutely! This recipe is great for freezing. To freeze the dough, scoop individual portions onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to an airtight freezer bag. They can be baked from frozen (add a couple of minutes to the baking time). For baked cookies, allow them to cool completely, then store them in an airtight freezer bag or container for up to 2-3 months. Thaw at room temperature or warm slightly in the microwave for a fresh-baked feel.

Why Are My Brownie Cookies Cakey Instead of Chewy?

Several factors can contribute to a cakey texture. The most common reasons include overmixing the dough, which develops gluten and makes the cookies tougher and more cake-like. Ensure you mix only until the ingredients are just combined. Another culprit can be using too much flour; always spoon and level your flour, rather than scooping directly from the bag, which can compact it and add excess. Finally, overbaking is a major factor. Remember to pull these cookies from the oven when their centers still look slightly underdone, relying on residual heat to finish cooking them to chewy perfection.

More Easter Desserts and Holiday Inspirations

If you’ve fallen in love with these Easter Brownie Cookies, you’ll be delighted to explore more of our festive creations perfect for the holiday season and beyond. Whether you’re planning a grand Easter feast or simply looking for fun, delicious ways to celebrate, we have something for everyone.

For a show-stopping centerpiece, try our Easter Cookie Cake – a giant, shareable cookie that’s always a hit.
These charming Easter Egg Cookies offer another wonderful opportunity to utilize leftover holiday candy in a creative and delicious way.
If you appreciate a visually engaging dessert, you’ll absolutely adore these whimsical Easter Cake Pops, guaranteed to bring smiles.
In search of a complete festive meal? Explore our curated selection of the Best Easter Menu Recipes, offering everything from savory mains to delectable sides.
An Easter Fudge Lamb is a cherished tradition in our household. If your family shares a love for all things chocolate, this unique and delightful dessert is definitely worth a try!
Looking for even more inspiration? Discover over 100 Cute Easter Desserts from our culinary friends, plus a wealth of other Holiday Recipes available right here on the blog for you to explore and enjoy.

3 Brownie Cookies on a square white plate, one with a bite removed, revealing the fudgy interior and chocolate chips.

I’m quite certain that the little ones you know would be thrilled to “donate” some of their surplus Easter candy for a good cause – namely, enhancing a batch of these glorious cookies. Although, to be perfectly honest, my own children were always quite possessive of their holiday loot! Regardless of whether you’re baking with a generous candy donor or simply stocking up on fresh M&Ms, these cookies promise to be a highlight of your spring celebrations.

Overhead view of 2 Easter brownie cookies with pastel M&Ms on a white surface, highlighting their homemade charm.

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This beloved recipe was originally shared in April 2015. It has been thoughtfully updated in 2021 with fresh photos, enhanced text, and additional baking tips to provide the best possible experience for our readers.

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Print Recipe

The Recipe:

Easter Brownie Cookies

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Yield
2 dozen

Fudgy brownie cookies filled with M&M’s. Perfect for leftover holiday candy!

Ingredients

6 ounces unsweetened chocolate, chopped
½ cup butter
1¾ cup sugar
4 large eggs
1 teaspoon vanilla
1¼ cup flour
¾ cup semi-sweet chocolate chips
½ cup Easter M&Ms

Instructions

Preheat oven to 350ºF (175ºC).
Melt the chocolate and butter together in a microwave-safe bowl. Start with 60 seconds, stir well, then heat and stir in 30-second increments until the mixture is completely smooth and uniform.
Allow the chocolate mixture to cool slightly (a few minutes) before adding the sugar; mix thoroughly until well combined. Incorporate the eggs one at a time, mixing until just blended after each addition. Stir in the vanilla extract.
Gradually add the flour to the wet ingredients, mixing only until it is just incorporated and no dry streaks remain. Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
If the dough feels too soft or sticky to handle, let it rest at room temperature for a few additional minutes until it firms up enough to be easily scooped.
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake for 10 minutes. The centers of the cookies should still appear slightly underbaked or very soft when you remove them from the oven; they will continue to set as they cool.
Immediately upon removing the cookies from the oven, carefully press about 4-5 reserved M&Ms onto the top of each warm cookie to garnish. This creates a beautiful, vibrant finish without cracking the candies.
Allow the cookies to cool on the baking sheets for at least 10 minutes before gently transferring them to a wire rack to cool completely. This crucial step helps them solidify and prevents breakage.

Notes

Use a wooden spoon to mix the dough to avoid overmixing, which can lead to a cakey texture. If you must use a mixer, use the lowest speed and mix minimally.

Recipe adapted from Caprial Pence.

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