White Chocolate Candy Corn M&M Brownie Cookies
By: Kellie Hemmerly
Published: Sunday, October 13, 2013 - 10:54am

Ingredients




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

Preparation

1 Preheat oven to 350 degrees. 2 In the bowl of an electric mixer, add the brownie mix, flour, oil, water and eggs.  Mix until all the ingredients are thoroughly combined. 3 Using a rubber spatula, fold the M&M’s into the batter. 4 Line a baking sheet with parchment and spoon heaping tablespoons of batter onto the sheet leaving approximately 2 inches between each cookie. 5 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. 6 Store cookies in an airtight container for up to 5 days.

About

Quick and easy cookies made with a new fall M&M!