Brown Butter M&M Cookies Recipe

M&Ms > Smarties. Am I right? One of my favourite candies growing up was definitely a brown packet of M&Ms. Then when mini's came out, I was all in! This M&M Cookies Recipe is so delightful with rich nutty undertones from brown butter and pools of melted dark chocolate alongside the slight crisp of the candy-shelled M&Ms. They are thick and chewy and classic!

WHY YOU WILL LOVE THIS RECIPE

• Brown butter cookies - the addition of brown butter really makes these cookies taste rich and nutty.

• Thick and chewy chocolate chip cookies - these chocolate chip cookies are nice and thick with a wonderful chewy texture and golden brown edges.

• M&Ms cookies - I use mini M&Ms for this recipe. The smaller size means they will distribute better throughout the dough so you're sure to get a few colourful candies in every bite.

• Dark chocolate chunks - I prefer to use chocolate dark chocolate chunks from a nice chocolate bar since the M&Ms are already quite sweet. A chocolate block will melt better than chips in the dough to help it spread nicely.

INGREDIENTS FOR M&M COOKIES RECIPE

• Brown butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half. You will also need to brown the butter which makes these cookies taste INCREDIBLE!

• Brown sugar - the molasses in brown sugar gives these cookies a toffee-like flavour to complement the nuttiness and also gives them a chewy texture!

• Granulated sugar - this recipe uses both brown sugar and white granulated sugar. The white sugar will help them crisp up for crunchy edges.

• Pure vanilla extract - vanilla will elevate the brown butter flavour and it is really important in this recipe. I like this Madagascar Bourbon Vanilla extract.

• M&Ms - I like mini M&Ms but you can also use regular M&Ms or any candy coated chocolate pieces.

• Dark chocolate - I use 70% chocolate chopped from a block or a bar. I love using Lindt 70% 100g bar, but I often like to use this large block since it is great if you bake a lot!

STEP BY STEP INSTRUCTIONS

• STEP 1). Brown the butter. Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency (not hard).

• STEP 2). Combine dry ingredients. Mix together flour, baking soda, baking powder and salt in a medium bowl.

• STEP 3). Cream butter and sugar. Add both sugars and to the soft browned butter and beat with a hand mixer for 1-2 minutes until a bit fluffy.

• STEP 4). Mix in egg. Beat in egg until incorporated and creamy smooth. Mix in milk and vanilla.

• STEP 5). Add dry ingredients. Add the flour mixture to the butter mixture until mostly incorporated, then add the dark chocolate chunks and mini M&Ms and fold them in evenly.

• STEP 6). Chill the dough. Cover the dough in the bowl and refrigerate for 2 hours.

• STEP 7). Bake. Scoop mounds of dough and roll into smooth balls, then place the balls onto the prepared baking sheets spacing them 2 inches apart and flatten slightly. Bake for 10-12 minutes until golden and still soft in the middle.

EXPERT BAKING TIPS

• Do not over-measure the flour. Adding too much flour is the most common mistake for dry, crumbly cookies. The most accurate way to measure is using a scale. If you use cups or scoops, do not pack the flour in. Instead just spoon it into the cup gently and level it off with a straight edge.

• Let the brown butter cool completely. Brown butter will be extremely hot since it is pure boiling oil once all of the moisture has cooked out. If it is not cooled before making the cookie dough, the cookie dough will be greasy. Letting the butter cool will allow the fat molecules to re-crystallize to incorporate more evenly with the rest ingredients and form a more stable structure for thicker cookies.

• Roll the dough portions into smooth balls for a uniform shape and then flatten them slightly to help them spread a bit. If you don't flatten them then they will be extra thick.

• Let the dough chill in the fridge for at least 2 hours so that you get nice thick cookies with a chewy texture.

RECIPE FAQ

Can I make this M&M cookies recipe without brown butter?

If you do not brown the butter, then the liquid:flour ratio will be off in the recipe. I highly encourage you to follow this recipe exactly to get the full flavour that is intended, but if you choose to not brown the butter, then I would recommend omitting the milk.

Can I use salted butter for this M&M cookies recipe?

Yes! Salted butter will be fine. In this case I would suggest to cut the added salt down by half. So, that's ¼ teaspoon of salt instead of ½ teaspoon.

Do I need to chill the cookie dough?

I highly recommend chilling this cookie dough since it will help with the texture and it will improve the flavour even more. Nonetheless, you can still bake these cookies right away.

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for up to 1 week.

If you love cookies, check out these recipes!

Brown Butter M&M Cookies Recipe

Christina Marsigliese

Thick and chewy chocolate chip cookies with M&Ms and made with brown butter for a rich and nutty taste!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 16 cookies

Ingredients

  

• ½ cup 113g unsalted butter
• ½ cup 110g packed dark brown sugar
• ⅓ cup 65g granulated sugar
• 1 teaspoon 5ml pure vanilla extract
• 1 large egg
• 1 tablespoon 15ml milk
• 1 ¼ cups 180g all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 5 oz 142g dark chocolate  coarsely chopped
• ½ cup mini M&M’s

Instructions

 

• Place butter in a saucepan over medium heat until melted and then continue to cook while stirring occasionally until butter begins to bubble and crackle as the moisture boils off. Keep cooking with frequent stirring until it turns a deep golden color. A dense foam will form at the surface when it is nearly ready. Pour it into a large mixing bowl, then place it in the freezer for 15-20 minutes until cool and set to a firm yet pliable consistency (not hard).
• Add both sugars and vanilla to the soft browned butter and beat with a spatula (or use a hand mixer) for 1-2 minutes until a bit fluffy. Beat in egg until well combined. Then mix in milk until creamy smooth.
• Combine flour, baking soda, baking powder and salt in a medium bowl and whisk to blend. Add it to the butter mixture and fold it in until mostly incorporated, then add the dark chocolate chunks and mini M&Ms and fold them in evenly. Cover the dough and refrigerate for 2 hours.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper.
• Roll heaped tablespoons of dough into balls and place onto prepared baking sheets spacing them 2 inches apart. Flatten slightly and press extra chocolate chunks on top. Bake for 10-12 minutes until golden around the edges and soft in the center. Transfer cookies to a wire rack to cool.