The Best Chewy Brown Butter Cookies With M&M's

Common Mistakes to Avoid When Browning Butter

Browning butter is a game-changer for flavor, but it requires a little finesse to get it just right.

One common mistake is cranking the heat too high, which can cause the milk solids to burn before they've had a chance to brown, leaving you with a bitter, unusable mess.

Patience is key-keep the heat at medium and stir frequently to ensure even browning. Another misstep is walking away from the stove; the browning process happens quickly, and butter can go from golden perfection to scorched in seconds.

Using a dark-bottomed pan can also make it harder to see the color change, so opt for a light or stainless steel pan to keep an eye on the process. Finally, don't forget to scrape up the browned bits at the bottom of the pan-those are flavor gold! Let the butter cool before using it in your recipe to ensure it blends smoothly into the dough.

What Are The Ingredients For These Brown Butter M&M Cookies?

1. All-Purpose Flour: The backbone of these cookies, flour gives structure to the dough. Stick with all-purpose for that balance of chewy and crisp.
2. Cane and Light Brown Sugar: Adds a molasses-like sweetness and helps achieve those chewy centers we all crave.
3. Vanilla Extract: Don't skimp here-it ties the flavors together with its warm, sweet notes.
4. Baking Soda: Ensures your cookies rise just enough for that pillow-soft texture.
5. Room Temperature Eggs: Mixing these in ensures the dough binds properly without overmixing.
6. M&M's: Mini M&M's give a colorful crunch in every bite, making these cookies as fun as they are delicious.
7. Brown Butter: You can use salted or unsalted butter. The butter melts into the dough, creating chewy centers with golden brown, crispy edges.

See the recipe card below for specific information about quantities

Step-by-Step: How to Make Brown Butter Cookies with M&M's

Start with Brown Butter

Preheat your oven to 350°F. Melt butter over medium heat in a light-bottomed pan. Watch as it sputters, foams, and eventually turns a rich golden hue. Stir constantly to prevent burning and scrape up those browned bits at the bottom-that's flavor gold right there! Let the butter cool in the fridge until solid before creaming it with the sugars.

Build the Dough

In a large mixing bowl, cream the browned butter, light brown sugar, and cane sugar until smooth. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract. Combine dry ingredients-flour, baking soda, and a pinch of salt-in a separate bowl before slowly adding them to the wet ingredients.

Fold in the Good Stuff

Using a rubber spatula, gently fold in the mini M&M's and chocolate chunks. The combination creates a perfect balance of textures and flavors.

Chill, Shape, & Bake to Perfection

Scoop cookie dough balls with a cookie scoop or ice cream scoop for consistent sizes. Place the balls of dough on a prepared cookie sheet lined with parchment paper and refrigerate for an hour. This step is crucial for chewy centers and to prevent spreading. Bake the cookies for 10-11 minutes until golden brown on the edges and just set in the center. Let cool for 20 minutes then transfer to a cooling rack.

Hint: The cookies will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!

Recipe Swaps and Substitutions

These brown butter cookies with M&M's are already a showstopper, but if you're looking to make some adjustments or put your own spin on the recipe, here are a few ideas:

Flour

If you're gluten-free, you can swap the all-purpose flour for a gluten-free blend. I recommend Bob's Red Mill Gluten-Free All-Purpose Flour for the best results. Keep in mind the texture might be slightly different, but the flavor will still be amazing.

Butter

 Need a dairy-free option? Replace the regular butter with a plant-based alternative. Just make sure to brown it the same way-you don't want to miss out on that nutty aroma!

Chocolate

Not feeling the M&M's? No problem. Substitute them with chocolate chips, semisweet chocolate, chunks from a chocolate bar, or even a mix of dark and milk chocolate for a rich twist.

Other Fun Variations:

• Skillet Cookie: Turn this recipe into one giant, shareable dessert by baking the dough in a cast-iron skillet for about 30 minutes.
• Cookie Bars: Pour the batter into a 9x9 pan and bake for 25-30 minutes to create thick, chewy blondies.
• Mix-Ins: Let your imagination run wild! Swap M&M's for Reese's Pieces, or throw in chopped Milky Way or Twix bars for a candy-filled upgrade. You could even sprinkle flaky sea salt on top for that irresistible sweet-and-salty combo.
• Flaky Sea Salt: A sprinkle of flaky sea salt on top balances the sweetness perfectly-trust me.

Frequently Asked Questions

1. Why do I need to chill the dough?
Chilling firms up the butter, making the cookies less likely to spread and ensuring chewy centers.

2. Can I use salted butter instead of unsalted?
You can, but omit additional salt from the recipe. That said, flaky sea salt on top is still a must for that perfect contrast.

3. What types of chocolate work best?
While mini M&M's are the star, milk chocolate chunks or semi-sweet chips add an extra layer of gooey goodness.

4. How do I store baked cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls and bake fresh when needed.

5. What's the nutty aroma everyone talks about?
That's the magic of browned butter! It smells like toasted nuts and caramelized goodness-a total game-changer.

There you have it-the ultimate brown butter cookies with M&M's! These cookies hit all the marks: nutty flavor, chewy centers, and a colorful chocolatey crunch. Whether you're baking for a crowd or just yourself (no judgment here), this recipe is a guaranteed crowd-pleaser. So, grab your large mixing bowl, brown that butter, and get ready for the best cookies you've ever made!

Hungry for More?

Looking for other recipes like this? Try these:

Brown Butter M+M Cookies

Morgan Peaceman

These brown butter M&M cookies are the best kind of cookie to make. Chewy, moist, and packed with nutty brown butter flavor, you're going to want to make a double batch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Cooling Time (for cookies) 1 hour hr

Total Time 1 hour hr 42 minutes mins

Course Dessert

Cuisine American

Servings 26 cookies

Calories 182 kcal

Equipment

• ▢
  1 large mixing bowl
• ▢
  measuring cups and spoons
• ▢
  1 kitchen scale optional
• ▢
  1 hand or stand mixer
• ▢
  1 spatula
• ▢
  1 whisk

Ingredients

  

1x2x3x

• ▢ 310 grams All Purpose Flour Approx 2 ¼ cups
• ▢ 1 teaspoon baking soda
• ▢ 8 oz butter 2 sticks
• ▢ 50 grams cane sugar ¼ cup
• ▢ 150 grams light brown sugar ¾ cup
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 cup mini m&Ms

Instructions

 

For the Brown Butter

• 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!
• Continue to stir the butter and keep on a medium heat, ensuring the solids do not burn at the bottom. The aromas from the browned butter should be intense with nutty and buttery notes.
• Let the butter brown; keeping an eye on the butter for 5-7 minutes and turn off the heat. 
• 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.

For the Cookies

• Cream browned butter and sugars together with a hand mixer. Add in eggs one at a time and mix.
• Next, pour in the vanilla extract and continue to mix.
• Add in flour and baking soda half at a time and mix until all dough is mixed.
• Add M&Ms into the dough and fold in using a spatula.
• Using an ice cream scoop, make medium sized cookie dough balls and set on the baking sheet, leaving room in between.
• Set in the fridge covered with plastic wrap for 60 minutes. 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.
• Let cool for 20m then transfer to a cooling rack.

Nutrition

Calories: 182kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 111mgPotassium: 29mgFiber: 1gSugar: 13gVitamin A: 257IUVitamin C: 0.05mgCalcium: 20mgIron: 1mg

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