White Chocolate Candy Corn M&M Brownie Cookies

• 19-1/2 ounces, weight Fudge Brownie Mix
• 3/4 cups All-purpose Flour
• 1/4 cups Canola Oil
• 2 Tablespoons Water
• 2 whole Large Eggs
• 1 cup White Chocolate Candy Corn M&Ms Or Other M&Ms

1. Preheat oven to 350 F.
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. Using a rubber spatula, fold the M&M's into the batter.
3. Line a baking sheet with parchment and spoon heaping tablespoons of batter onto the sheet leaving approximately 2 inches between each cookie.
4. Bake for 10-13 minutes or until slightly firm to the touch. Remove from the oven and let cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
5. Store cookies in an airtight container for up to 5 days.

brownie mix, allpurpose, ubc, water, eggs, white chocolate

Taken from tastykitchen.com/recipes/desserts/white-chocolate-candy-corn-mm-brownie-cookies/ (may not work)