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.
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.
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.
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