Who says you have to choose between cookies and brownies when it’s time for dessert? These super-chocolatey cookies are thin, chewy, and oh-so-delicious, with a glossy, crackled finish that reminds you of your favorite brownies. A hint of espresso perfectly complements the rich chocolate cookie flavor, while vibrant Milk Chocolate M&M’s Minis candies add a cheerful pop of rainbow color.
This cookie recipe is most certainly a strange one for me, with lots of specific steps and techniques that vary from those used for most traditional cookie recipes. First of all, these cookies are baked at 325 degrees. And, if you regularly bake cookies, you know just how strange this is; most cookies are pretty much always baked at 350 degrees. The reason for the lower baking temperature in this recipe is that these cookies are super-spreaders, meaning that they spread out as they bake into thin, delicate cookies. The lower temperature ensures that they won’t burn and yet they are still completely cooked through.
Secondly, with this particular chocolate and espresso-flavored cookie recipe, there are additional steps that must be taken to attain the perfect brownie-like cookie texture. First, the chocolate and butter must be melted together until smooth and glossy. Then, the sugars, eggs, and vanilla must be mixed for a somewhat longer amount of time than most cookie recipes require. These two above-and-beyond steps are what result in the somewhat glossy and crackled brownie-like appearance these cookies have after baking.
And last, but certainly not least, these cookies require two baking sheets because the brownie batter/cookie dough works best when baked right away. For most cookie recipes, I bake one sheet of cookies at a time, however, with this recipe, the cookies look their best when the brownie batter/cookie dough is baked as soon as possible. Now, will the cookies still be as tasty if the brownie batter/cookie dough is allowed to rest for additional time? Yes. But, for sure, these brownie cookies, sometimes referred to as brookies, definitely look their best when baked as soon as possible.
Now, if you’re looking for a cookie recipe that only dirties one bowl, this is certainly not the recipe for you. However, if you’re willing to put in a little bit more effort and dirty up a few more dishes, these cookies are one hundred percent worth the time spent. They’re thin, chocolaty, chewy, and the perfect combination of a cookie and a brownie slammed together into the most delicious wee Milk Chocolate M&M’s Minis-studded package that any espresso or coffee lover will instantly swoon over. With these rainbow brownie cookies, you’re sure to make a few new friends. I, for one, am a huge fan.
Ingredients:
- 3/4 Cup Semi-Sweet Miniature Chocolate Chips
- 1/2 Cup Unsalted Butter
- 6 Tablespoons Unsweetened Cocoa Powder
- 1/2 Teaspoon Espresso Powder
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar, Packed
- 2 Eggs
- 2 Teaspoons Vanilla
- 3/4 Cup + 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- Milk Chocolate M&M’s Minis
Directions:
- Preheat oven to 325 degrees.
- Melt the miniature chocolate chips and butter in a double boiler or heavy saucepan over low heat until smooth and glossy. If using a double boiler, stir frequently. If using a heavy saucepan, stir constantly.
- Sift the cocoa powder and espresso powder into the melted chocolate and butter mixture. Whisk until smooth and then remove from heat.
- In a large mixing bowl, mix the granulated sugar, brown sugar, eggs, and vanilla for 5 minutes on medium speed.
- Gently fold the melted chocolate and butter mixture into the egg and sugar mixture with a silicone spatula.
- Whisk together the flour, baking powder, and salt in a small bowl. Fold the dry ingredients into the wet ingredients and mix until just combined.
- Use a small cookie scoop or tablespoon to scoop the batter onto 2 Silpat or parchment paper-lined baking sheets.
- Bake the cookies for 9 minutes. Rotate the baking sheets halfway through the baking time.
- Remove the cookies from the oven and immediately press M&M’s Minis into the cookies. Allow the cookies to cool for at least 5 minutes before gently moving them to a baking rack to finish cooling completely.
Suggestions:
- If you don’t have a double boiler, fill a medium pot with an inch of water and bring it to a simmer. Place the miniature chocolate chips and butter in a heat-safe glass bowl and place the bowl over the simmering water. Be careful that the bowl does not touch the water below. Melt the chocolate and butter together until smooth and glossy, stirring often. You can also melt the chocolate chips and butter together over low heat in a heavy saucepan, however, you will have to stir the mixture constantly to prevent burning.
- Make sure to mix the sugars, eggs, and vanilla together for 5 minutes. This step will ensure glossy crackled cookies.
- Do not overmix the brownie batter. After you add the flour mixture, mix the batter until just combined and there are no more streaks of flour.
- These cookies will spread, so make sure not to overcrowd your baking sheet. Do not overfill your cookie scoop or tablespoon when scooping out the batter.
- This is one cookie recipe where I highly recommend baking two sheets of cookies at one time. The first batch of cookies will have a glossy finish and a beautiful crackle pattern. As the cookie brownie batter sets, the cookies will have a less glossy and crackled appearance. Both batches of cookies may look drastically different, however, they will both be cooked through, soft, chewy, and delicious.
- Do not overbake these cookies. The cookies are done when the edges have just set and the tops are puffed and cracked.
- If you add the M&M’s to the cookies before baking they will crack and look unattractive. They will look much more appetizing if added after baking.
- This recipe will yield 2 1/2 to 3 dozen cookies.
- Store the cookies in an airtight container between layers of wax paper. These cookies are extremely thin and delicate, so be careful when transferring them to storage.
Improvements:
- Garnish the brownie cookies with fleur de sel or flakey sea salt before baking.
- If you prefer a stronger espresso flavor, add a 1/4 teaspoon to a 1/2 teaspoon additional espresso powder.
- Sprinkle roughly chopped pecans or walnuts on top of each cookie before baking.
- CLICK HERE to check out all of our past cookie recipes.
Ingredients:
- 3/4 Cup Semi-Sweet Miniature Chocolate Chips
- 1/2 Cup Unsalted Butter
- 6 Tablespoons Unsweetened Cocoa Powder
- 1/2 Teaspoon Espresso Powder
- 3/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar, Packed
- 2 Eggs
- 2 Teaspoons Vanilla
- 3/4 Cup + 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- Milk Chocolate M&M's Minis
Directions:
- Preheat oven to 325 degrees.
- Melt the miniature chocolate chips and butter in a double boiler or heavy saucepan over low heat until smooth and glossy. If using a double boiler, stir frequently. If using a heavy saucepan, stir constantly.
- Sift the cocoa powder and espresso powder into the melted chocolate and butter mixture. Whisk until smooth and then remove from heat.
- In a large mixing bowl, mix the granulated sugar, brown sugar, eggs, and vanilla for 5 minutes on medium speed.
- Gently fold the melted chocolate and butter mixture into the egg and sugar mixture with a silicone spatula.
- Whisk together the flour, baking powder, and salt in a small bowl. Fold the dry ingredients into the wet ingredients and mix until just combined.
- Use a small cookie scoop or tablespoon to scoop the batter onto 2 Silpat or parchment paper-lined baking sheets.
- Bake the cookies for 9 minutes. Rotate the baking sheets halfway through the baking time.
- Remove the cookies from the oven and immediately press M&M's Minis into the cookies. Allow the cookies to cool for at least 5 minutes before gently moving them to a baking rack to finish cooling completely.
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In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Spicy Barbecue Seasoned Rice Chex Mix
Packed with a combination of slightly spicy barbecue herbs and spices, and a touch of brown sugar sweetness, this crunchy homemade rice chex mix will have you reaching for another handful before you even finish the first. Its perfect balance of spicy, sweet, and barbecue flavors, along with its satisfying crunch, make this snack mix a real crowd-pleaser for almost any party, game day, or event.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
Please make sure to check out the other great “B” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- A Belated Birthday Bûche De Noël (Yule Log) by Culinary Cam
- Barley Salad by Mayuri’s Jikoni
- Bhune Mutton Paya by Sneha’s Recipe
- Black Bean Sweet Potato Skillet by Jolene’s Recipe Journal
- Blistered Snap Peas by Food Lust People Love
- Blueberry Basil Cocktail/Mocktail by A Messy Kitchen
- Boiled Peanuts by Blogghetti
- Buffalo Cauliflower Paneer Dip by Magical Ingredients
- Chocolate Espresso Rainbow Brownie Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Coconut Brigadeiros by Karen’s Kitchen Stories
- White Bean and Basil Salad by A Day in the Life on the Farm
