White Chocolate Candy Corn M&M Brownie Cookies
19.5 ounce chocolate fudge brownie mix (I used Pillsbury Chocolate Fudge Brownies)
3/4 cup all-purpose flour
1/4 cup canola oil
2 tablespoons water
2 large eggs
1 cup White Chocolate Candy Corn M&M’s
Preheat oven to 350 degrees.
In the bowl of an electric mixer, add the brownie mix, flour, oil, water and eggs. Mix until all the ingredients are thoroughly combined.
Using a rubber spatula, fold the M&M’s into the batter.
Line a baking sheet with parchment and spoon heaping tablespoons of batter onto the sheet leaving approximately 2 inches between each cookie.
Bake for 10-13 minutes or until slightly firm to the touch. Remove and let cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 5 days.