Easter Brownie Cookies are chewy, rich, and loaded with chocolate! Embellished with M&Ms, they’re perfect for leftover Easter candy!
I’ve been making these Chocolate Cookies for decades and they’re easily transformed into Easter Cookies by pressing on a few pastel M&M candies when they’re still warm from the oven.
Easter Cookies with M&Ms
I adore putting leftover candy into cookies and brownies. Who doesn’t love the crunch of toffee in a chocolate chip cookie? Or a caramel Rolo inside a sugar cookie?
I’m certain the wee ones you know would love to donate some of their excess Easter candy to use in cookies. Well, maybe not! Mine were always quite possessive of their holiday loot.
I first made these brownie cookies with semisweet and white chocolate chips but found them a terrific receptacle for all sorts of candies. That’s how this Easter cookie recipe came to be.
How to Make Easter Brownies Cookies
These chewy brownie cookies have been a hit with my family for years. Just one spoonful of batter sold me on these gems. A perfect flavor replica of those chocolate brownies we all adore. And soft and chewy. Did I mention chewy?
- Start with real butter and a decent brand of unsweetened chocolate. I use the Ghirardelli bars that are readily available at the grocery store.
- PRO-Tip: Use a wooden spoon to mix the dough. A mixer can overbeat and make these more cakey than chewy.
- If you try to scoop out this cookie dough before the butter and chocolate have a little time to cool off, the “dough” could puddle. So wait a few minutes until it’s scoopable before dishing it out onto the baking sheets.
- Line your baking sheets with parchment paper for easy removal and easy cleanup.
- Use a cookie disher or scoop to make cookies evenly sized.
- If you’re super picky, use a damp finger to pat down any spikes on the cookie dough scoops before baking. This happens as the cookie disher gets a layer of dough inside and doesn’t release smoothly.
- PRO-Tip: Let the cookies cool on the baking sheets for a few minutes before moving them to a cooling rack. They need some time to solidify so they don’t break as you transfer them to the rack.
- To ensure these cookies are chewy, make sure not to over-bake these babies. The centers can look slightly underbaked when you pull them out of the oven. The residual heat from the baking sheet will finish the job.
- PRO-Tip: Reserve some M&M’s to press into the warm cookies. These candy-coated chocolates tend to crack in the oven, so I wait until after they’re baked to press into the hot from the oven cookies for the perfect finishing touch. It makes a prettier, bakery-worthy presentation.
- Use whatever add-ins to these brownie cookies–chocolate, peanut butter or butterscotch chips, nuts, chocolate chunks or feves. Or the ever-popular M&M’s (affiliate link).
- There are always fun colored M&Ms for each holiday, so this recipe can be used for Valentine’s Day, Christmas, 4th of July, Halloween, etc.
More Easter Recipes You’ll Love:
If you love a fun presentation, you’ll enjoy these Easter Cake Pops. Or if your menu needs some tweaking, try some of our Best Easter Menu Recipes. An Easter Fudge Lamb is a tradition at our house. If you have a chocoholic family, too, give it a try! Check out these 100+ Cute Easter Desserts. plus more Holiday Recipes from the blog to peruse, too.
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This recipe was first shared in April 2015. Photos and text were updated in 2021.
- 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
- Preheat oven to 350º.
- Melt the chocolate and butter in a microwave-safe bowl, starting with 60 seconds, stirring, then heating and stirring in 30-second increments until smooth.
- Add sugar; mix well. Add the eggs and mix until combined. Add the vanilla.
- Add the flour and mix until incorporated. Add chocolate chips and mix until well distributed.
- If the dough is too soft, let it sit at room temperature for a few minutes until it firms up.
- Drop by rounded tablespoons onto parchment-lined cookie sheet. Bake for 10 minutes. The centers should still look underbaked.
- Carefully press 4 or so M&Ms onto the top of the cookies to garnish, if desired, before the cookies are cool.
- Cool on the pan for 10 minutes before removing to a cooling rack.
Use a wooden spoon to make the dough. If you use a mixer, mix on the lowest speed.
Recipe adapted from Caprial Pence.
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Serving Size:1 cookie
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 50mgCarbohydrates: 28gFiber: 2gSugar: 21gProtein: 3g