Hi Recipe Critic fans!! It’s Jenn, from Eat Cake For Dinner. I can’t wait for you guys to try these cookies. M&M cookies are the best. These ones are taken up a notch and made with brown butter. I could go on and on about how freaking amazing brown butter is. . . the smell . . . the nutty toffee-like flavor . . . you gotta love it.
I’ve attempted these cookies before with no such luck, but then I read a tip about when browning butter you will lose some moisture, which means, you need to add a little moisture back. I attempted my cookies again, but this time I added a little milk. They turned out just right. Soft and chewy and amazing. The only thing is these do take a little advance planning. Browning the butter is quick, but you will want to allow the browned butter to cool and solidify again, so you can cream it together with the sugars and you have to refrigerate the dough before baking. BUT . . . these cookies are totally worth the wait.
Brown Butter M&M Cookies
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/2 Tablespoon low-fat milk I used 1%
- 2 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- Place butter in a small saucepan over medium heat and heat until golden brown specks appear, swirling the pan occasionally. Butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell. Remove from heat and pour into a small bowl. Make sure to get all those browned bits at the bottom of the pan, that is where all the flavor is. Allow to cool until it becomes solid (I refrigerate mine to speed up the process).
- When brown butter is solid, preheat oven to 350 degrees. Cream together brown butter, brown sugar and sugar until light and fluffy. Add the egg, vanilla and milk and beat until combined. In a separate bowl, combine the flour, cornstarch, baking soda and salt and add to wet ingredients. Mix until just combined. Stir in one cup of M&M’s. Chill dough for at least one hour or overnight.
- Roll dough into balls, around 1 ½ Tablespoons of dough per cookie. Press a few extra M&M’s onto the top of each dough ball. Bake for 7- 9 minutes. Cookies will look underdone, but set up perfectly once they cool. My oven does bake slightly warmer than most and I think 7 minutes is perfect. Do not overbake or the cookies will be dry. Makes 24-30 cookies.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Looks great, I’ll be giving them a try. However, you should amend step 2. I wouldn’t preheat the oven before making the dough and letting it chill as instructed. Preheating the oven should be done after the dough is chilled.
I’m dying right now! Brown butter cookies are my absolute favorite. I can’t imagine how tasty they would taste with M&Ms too. Thanks for sharing.