Brown Butter M&M Cookies
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.
Equipment
- 1 large mixing bowl
- measuring cups and spoons
- 1 kitchen scale optional
- 1 hand or stand mixer
- 1 spatula
- 1 whisk
Ingredients
- 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.
Tried this recipe?Let us know how it was!