Red White and Blue Brownie Cookies

Chewy Brownie Cookies are addictive any time of the year, but the addition of  Patriotic M&Ms transforms them into rich 4th of July Cookies.

The basic chocolate Brownie Cookie Recipe has been a family favorite since the early days of the Food Network. Caprial Pence, a James Beard chef award winner, shared this recipe on Cooking Live back in the 1990s.

Why You Must Make

• They taste like brownies except you can grab a handful and go!
• They’re made in one bowl.
• You can adapt them for any holiday with different M&Ms or just use chocolate chips.

Ingredient Notes

• Unsweetened Chocolate – I used Scharffen Berger brand. Ghirardelli is another alternative.
• Butter – I used salted butter
• Eggs
• Vanilla Extract – Do not use imitation vanilla. Look for the words Real or Pure Vanilla Extract
• All-Purpose Flour
• Salt – Table Salt
• M&Ms – Look for seasonal colors for the holidays, may substitute semi-sweet chocolate chips for an even more intense chocolate flavor

How to Make

• Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set them aside.
• Place the chocolate and butter in a large heat-safe bowl and microwave, stopping and stirring at 30-second intervals until melted.
• When the chocolate is just melted, add the sugar and mix well.
• Mix in the eggs one at a time, then the vanilla, and mix well.
• Add the flour and half the M&Ms and mix well.
• THIS IS KEY: Let the dough rest for about 15-20 minutes or until it is scoopable. If you don’t it will be too runny to make mounds of dough.
• Use a medium cookie scoop, cleaning as needed, and drop mounds onto your prepared sheet pan. Bake for about 10 minutes, or just until the cookies are set. PRO-Tip: Wash out your cookie disher as needed. The dough is sticky and you’ll get better scoops when it’s clean.
• PRO-Tip: Use a moist finger to tap down and shape any of the spikes on the dough balls. This is a nice idea if you plan to serve these to company.
• Press 3-4 more candies onto each cookie before they cool. Tap the cookies into rounds by using a greased spatula, if desired.
• Let cool on the pan for at least 5 minutes, then remove to a cooling rack.

Frequently Asked Questions

You May Also Like:

•  4th of July White Chocolate Fudge from Taste and Tell
• Red White and Blue Strawberries
• S’mores Pie
• 25+ 4th of July Recipes
• More of the Best Holiday Recipes

Continue to Content

Print

The Recipe:

Patriotic Brownie Cookies Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 25 minutes

Total Time 55 minutes

Yield 36

A Chewy Brownie Cookie that's perfect for any occasion by swapping out different seasonal M&Ms or chocolate chips.

Ingredients

• 6 ounces unsweetened chocolate ¼
• ½ cup butter
• 1 ¾ cups sugar
• 4 large eggs
• 1 teaspoon vanilla
• 1 ¼ cups flour
• ¼ teaspoon salt
• 1 ½ cups Patriotic M&Ms or semisweet chocolate chips, divided

Instructions

1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment paper and set aside.
3. Place the chocolate and butter in a large heat-safe bowl and microwave, stopping and stirring at 30-second intervals until melted.
4. When the chocolate is just melted, add the sugar and mix well.
5. Mix in the eggs one at a time, then the vanilla, and mix well.
6. Add the flour and half the M&Ms and mix well.
7. THIS IS KEY: Let the dough rest for about 15-20 minutes or until it is scoopable. If you don't, it will be too runny to make mounds of dough.
8. Use a medium cookie scoop, cleaning as needed, and drop mounds onto your prepared sheet pan. Bake for about 10 minutes, or just until the cookies are set.
9. Press 3-4 more candies onto each cookie before they cool. Tap the cookies into rounds by using a greased spatula, if desired.
10. Let cool on the pan for at least 5 minutes, then remove to a cooling rack.

Notes

Holding back half the M&Ms will make the baked cookies come out rounder. Use the rest to press into the hot ookies to garnish when they come out of the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Baking Rack Cooling Rack Set of 2
• 
  Black Spatula
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan
• 
  OXO Good Grips Medium Cookie Scoop

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 50mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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