Brown Butter M&M Cookies
A chewy, rich brown butter cookie with dark chocolate M&M's and a touch of salt
Servings 10
Ingredients
- 1 1/2 sticks unsalted butter
- 1 tbsp heavy cream
- 1 1/2 tsp vanilla extract
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 whole eggs
- 1 1/3 cup AP Flour
- 1/2 cup bread flour
- 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp kosher salt
- 1 3/4 cup dark chocolate M&M’s
- 1 1/2 tbsp flaky sea salt
Instructions
- Heat a large sauté pan over medium-high heat. Add your butter and melt fully, then cook until bubbly and golden brown.
- Remove from heat and let cool slightly. Add heavy cream and vanilla and stir to combine.
- Add your white and brown sugars and whisk into a thick slurry. Then, add your eggs, one at a time, and mix until combined.
- In a separate bowl sift together AP flour, bread flour, baking powder, baking soda, and kosher salt.
- Add your flour mixture to your brown butter, sugar, and egg mixture. Stir with a spatula until fully incorporated and thick.
- Add your M&M's and mix just until combined. Cover your pan and place in the fridge to chill for 1 hour.
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Scoop 10 equal balls of cookie dough onto your sheets, spacing at least 2 inches apart, 5 on each sheet.
- Bake for 11 - 14 minutes until edges are golden brown and middles are beginning to take on color. Remove from oven and let cool on pan.
- Top with a touch of flaky sea salt and serve warm.
Notes
- I use an ice cream scoop to portion my cookies. If you fill it completely, it will make 8 or 9, so try to leave a little room in the scoop.
- Feel free to use your favorite M&M flavor! Dark chocolate works well to keep the cookies from being too sweet.
- Cookies are perfectly done when the very middle is nearly fully cooked because they'll continue cooking a little on the baking sheet. If you like a crunchier cookie, feel free to add 2 minutes of baking time.