Brown Butter M&M Cookies

When brown butter and a classic chocolate candy such as M&Ms collide, they make the most incredibly delicious cookies. These brown butter M&M cookies are butty, buttery, and soft leaving you with a party in your mouth, a grin on your face, and your entire body in a major moment of euphoria. You're welcome.


  • 2 cups all purpose or pastry flour (256g for AP - 216g for Pastry)
  • 1/2 cane sugar (50g)
  • 1 1/4 light brown sugar (250g)
  • 2 eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 sticks butter, browned and cooled (12 tbsp or 6oz)
  • ½ tsp baking soda
  • 1 cup mini M&Ms


Browning Butter:

  1. Add butter to a light-bottomed medium pan and turn flame on to a medium heat. It will begin to sputter and foam. This is a good thing!
  2. Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. 
  3. The aromas from the browned butter should be intense with nutty and buttery notes.
  4. Let the butter brown; keeping an eye on the butter for 5-7 minutes and turn off the heat. 
  5. Scrape the browned bits and the browned butter into a bowl and set in the fridge for 1 hour or until the browned butter is cooled and becomes solid again.

Cookie Dough:

  1. Cream browned butter and sugars together with a hand mixer. 
  2. Add in eggs one at a time and mix. Next, pour in the vanilla extract and continue to mix.
  3. In a separate bowl, sift together the flour and baking soda.
  4. Add in flour and baking soda half at a time and mix until all dough is mixed.
  5. Add M&Ms into the dough and fold. Using an ice cream scoop, make medium sized cookie dough balls and set on the baking sheet, leaving room in between.
  6. Set in the fridge covered with cling wrap for 60 minutes.
  7. Approximately 20 minutes before the timer finishes, preheat the oven to 350º.  After the temperature begins to rise, take the cookies out, remove the cling wrap and bake 350° for 10-11 minutes until golden brown on sides and soft to the touch of a fingertip.
  8. Let cool for 20m then transfer to a cooling rack.

Small Cookie Scoop: 40 cookies

Large Cookie Scoop: 15-20 cookies