Brown Butter M&M Cookies

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It's never a bad idea to make brown butter. I am literally obsessed. I wrote at least seven different recipes with brown butter and I am not exaggerating. Butter in and of itself is amazing and gets a bad reputation from previous generations (stems back to misinformation about fat and saturated vs. unsaturated fats, etc. I'm not a nutritionist so I won't go into it). What I do know is, fat does NOT make you fat, and I am here to embrace all the butter. Browning butter is a technique that requires patience but also a close watch on the stove. Taking your eyes away from the butter for a few seconds could turn the butter from "oh that smells beautiful" to "how did I burn this?!" Trust me.

Alright, on to the cookies. I'm an avid M&M lover.  Always have been, always will. I tried to convince myself that I wouldn't eat them anymore because of the dyes and the sugar and processed ingredients but like, nothing compares, so here we are. Fun fact, I would balance a small bowl of M&Ms on my pregnant belly early last year, only to experience the world's worst heartburn. Did I continue to eat M&Ms even with heartburn? You betcha. Nevertheless, adding M&Ms to this brown butter cookie batter is a perfect combination of nutty and buttery, sweet, chocolately, and everything in between. Plus, if you plan ahead, you can make extra batter (by doubling recipe) to save some batter for the freezer to pop in the oven on a cold wintery day. YUP.

Brown Butter Do's and Don'ts:

  • DO keep an eye on the butter.  It'll burn faster than you think.
  • DON'T keep the heat on high. A medium flame works well here
  • DO remember to stir the butter once it's foamy to allow the brown bits to settle but not burn
  • DO use a stainless steel pan.  Why? A non-stick won't work well at all, and you won't see the browning bits of butter at the bottom using a dark pan, which is super important to ensure the butter doesn't burn.

Remember to let the brown butter cool in the fridge until it solidifies again prior to making the batter. It's a rather lengthy cookie recipe but I PROMISE, the end result is so worth the work.

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.

Author:
Morgan

Ingredients

  • 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

Instructions

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

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