The very first time I made these Brownie M&M Christmas Cookies, my entire kitchen filled with the smell of warm chocolate and melted butter, and I remember thinking, “How have I lived this long without these?” I had been craving something festive but easy, and the idea of mixing brownie batter into a cookie dough felt like the holiday baking shortcut I didn’t know I needed. As the cookies baked, the edges puffed while the centers stayed soft and fudgy, and those bright red and green M&Ms made every cookie look ready for a Christmas party. It was one of those moments when you pull a tray out of the oven and instantly know it’s going to become a yearly tradition, and I’ve never looked back.
Why You’ll Love This Recipe
You’ll fall for these cookies because they’re everything you want in a holiday treat: rich, fudgy, festive, and unbelievably easy. From my perspective, making these is like cheating—in the best way—because you get all the decadence of brownies wrapped inside a soft cookie without dealing with complicated steps. You’ll love how quickly the dough comes together, how beautifully the M&Ms show off those Christmas colors, and how the inside stays gooey while the outside gets just the right softness to hold everything together. If you’re looking for a cookie that wows without any baking stress, this is the one.
Ingredients
- 19.9 oz box chocolate brownie mix
- 1/4 cup all-purpose flour
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon hot fudge sauce
- 1 teaspoon vanilla extract
- 11 oz bag Mini Christmas M&M candies
- 1/2 cup mini semi-sweet chocolate chips
After testing this recipe several times, I can tell you that sticking with a standard brownie mix works best because it gives the cookies that signature chewy-center texture. The extra flour helps the dough hold its structure so the cookies don’t spread too thin. The hot fudge may sound optional, but trust me, it deepens the chocolate flavor and makes everything more magical. You can use regular M&Ms if it’s not Christmas time, but the mini Christmas ones do add that fun pop of color and crunch. And finally, mini chocolate chips melt more evenly than the regular size, so I always stick with them.
Equipment Needed
- Mixing bowls
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
I’ve found that using parchment paper is essential because these cookies are naturally soft and fudgy, and the parchment helps them lift cleanly without breaking apart. You don’t need a stand mixer for this recipe—your hands and a rubber spatula will do just fine, and sometimes mixing by hand helps prevent overworking the dough. A cooling rack is also important because the cookies continue to set up as they cool, and keeping them elevated helps the bottoms stay soft instead of turning hard. If you have a cookie scoop, that’s a bonus, but it’s not required.
Step-By-Step Instructions
When I start this recipe, I always begin by preheating the oven to 350°F and lining a baking sheet with parchment. The dough mixes up quickly, so having everything ready keeps the process smooth. I combine the brownie mix, flour, eggs, melted butter, vanilla, and hot fudge in a bowl, and as I stir, the mixture transforms into a thick, sticky dough. It will feel different from traditional cookie dough—more chocolaty and dense—but that’s exactly what you want for that brownie-like texture.
Once the base dough comes together, I fold in the mini chocolate chips and most of the M&Ms. I always save a handful of M&Ms to press into the tops of each cookie before baking because it keeps those festive colors visible. If you mix all the M&Ms inside, they tend to get swallowed by the dark dough, so adding some on top really makes a difference in the final look. The dough will be thick, so folding gently is key.(See the next page below to continue…)