M&M Brownie Stuffed Cookies
| PREP TIME: 50 MIN | COOK TIME: 10 MIN | TOTAL TIME: 60 MIN |
These brown butter based cookies are gooey and chewy and everything you want in a cookie!
Ingredients
-
Cookies
- 1/2 Cup Unsalted Brown Butter
- 1/2 Cup + 2 Tbsp Packed Brown Sugar
- 2 Tbsp Granulated Sugar
- 1 Large Egg (Room Temp)
- 1 Tsp Vanilla
- 1 1/4 Cup of All Purpose Flour(Spoon & Leveled)
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 3/4 Cup Mini Milk Chocolate M&M's
- 1/2 Cup Semisweet Chocolate Chips
Brownie
Instructions
Makes 6 Cookies SEE NOTES BEFORE MAKING
- Prepare an 8x8 square baking pan with non stick spray and parchment paper.
- Preheat oven to 350F
- Begin by making the brownies so they can cool before adding them to the cookies.
- In a bowl add the brownie mix, oil, water and egg and mix until combined.
- On a separate bowl add the chocolate chips and heavy whipping cream that are for the brownies to make a ganache and microwave in 35 second intervals mixing inbetween until they are fully melted and combined it should only take about 3 intervals.
- Add the ganache to the brownie mix and mix until combined.
- Add the brownie mixture to the prepared pan and mix until combined.
- Bake for 40 minutes or until the center is mostly set just a little jiggly.
- Allow the brownies to cool completely and turn off the oven it will be a little while before you will need to turn the oven on again since the brown butter needs to cool for the cookies before making.
- Next while the brownies cool, make the brown butter because it also needs to cool completely begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
- Once your butter has cooled Preheat oven to 350F
- Once the brownies have cooled cut 6- 1 1/2" pieces save the rest of the brownies to enjoy.
- In a large bowl combine your brown butter and sugars and whisk until combined.
- Add egg and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add m&m's and chocolate chips and fold until combined. Do not over mix.
- Cookies need to be baked right away the dough does not store well.
- Drop the dough by 1/4 cup balls + 1/2 tbsp or use a standard size ice cream scoop + 1/2 tbsp to each cookie dough ball.
- Flatten the cookie with the palm of your hand and add a brownie piece in the center. Enclose the dough over the brownie so you have a cookie dough ball.
- Add more m&m's and chocolate chips on top.
- Bake 6 at a time on a large cookie sheet.
- Bake for 10 minutes or until golden brown on the bottom.
- Once the cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- Once the cookies are out of the oven carefully and gently with a spoon press down on the part where the brownie is so you can flatten it a bit.
- Add more m&m's and chocolate chips on top.
- Allow the cookies to cool completely
- Enjoy!
TIPS
- WE WILL ONLY NEED 6- 1 1/2" BROWNIE PIECES FOR THIS RECIPE BUT NEED TO BAKE A WHOLE BROWNIE YOU CAN MAKE THEM AND STORE THE REST OF THE BROWNIE OR YOU CAN SIMPLY DOUBLE THE COOKIE RECIPE AND MAKE 12 COOKIES BUT YOU WILL STILL HAVE SOME LEFT OVER BROWNIE THAT YOU CAN ENJOY ANOTHER WAY!
- This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- Baked cookies can be stored in the fridge in a tight container for 3-5 days and can be heated in the microwave for approximately 30 seconds depending on the heat of your microwave to enjoy later.
- Share your pics with me on social media! #sweetmelibakery
