M&M's Peanut Butter Brookies

1. Brownie Cookie Dough: In medium bowl, whisk together flour, cocoa powder, baking soda and salt.
2. In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg white and vanilla until smooth. Stir in flour mixture until just incorporated. Cover and chill dough for at least 30 minutes.
3. M&M’S Peanut Butter Minis Cookie Dough: Meanwhile, in medium bowl, whisk together flour, baking soda and salt
4. In large bowl, using electric mixer, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg yolk and vanilla until smooth. Stir in flour mixture until just incorporated. Stir in half the M&M’S Peanut Butter Minis. Cover and chill for at least 30 minutes.
5. Preheat oven to 350˚F.
6. Divide brownie cookie dough into 16 portions and roll into balls.
7. Divide M&M’S cookie dough into 16 portions and roll into balls.
8. Press together 1 brownie dough ball and 1 M&M’S cookie dough ball to form bigger dough ball. Transfer to parchment paper–lined baking sheet; press to flatten slightly. Repeat with remaining cookie balls to make 16 big cookies.
9. Sprinkle remaining M&M’S Peanut Butter Minis over cookies.
10. Bake for 10 to 12 minutes or until lightly golden around edges, and tops are set. Let cool on pan for 2 minutes, then transfer to wire rack to cool completely.

Tip: For loaded Brookies, add chopped peanuts, chopped dates or white chocolate chips to the dough.