Serves 24
37 min
Browned Butter M&M Cookies
Recipe GLPR1499d3cb930731
Chewy cookies loaded with colorful M&Ms and enriched with nutty browned butter for depth of flavor. A hint of instant coffee enhances the chocolate notes without making the cookies taste like coffee. Perfect for a sweet treat with a cold glass of milk.
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Ingredients
1 cup (2 sticks) salted butter, divided
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon salt
2 cups M&Ms, plus extra for topping
Directions
Heat 1 stick of butter in a medium skillet over medium heat. Let it melt and bubble, swirling the pan occasionally for 3 to 4 minutes until it reaches a medium golden brown color. Remove from heat and let it continue browning in the residual heat for about 30 seconds. Pour the browned butter and all the dark solids into a heatproof bowl and set aside to cool completely, about 30 minutes. While the browned butter cools, cut the remaining stick of butter into pieces and allow it to soften at room temperature. Preheat your oven to 375°F.
In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until well combined and fluffy, about 2 to 3 minutes.
Add the eggs and vanilla extract to the butter-sugar mixture and beat until smooth and fully incorporated, scraping down the sides of the bowl as needed. With the mixer on medium-low speed, slowly drizzle in the cooled browned butter, making sure to incorporate all of the flavorful brown solids from the bottom of the bowl. Scrape the bowl and mix for another 20 to 30 seconds until everything is fully combined.
In a separate bowl, whisk together the all-purpose flour, instant coffee granules, baking soda, and salt. Add the dry mixture to the wet ingredients in three separate additions, mixing on low speed after each addition until just combined. Scrape the bowl and beat for a few more seconds. Fold in the M&Ms with a spatula or by hand.
Scoop the dough onto baking sheets lined with parchment paper or a silicone baking mat using a heaping teaspoon for each cookie, spacing them about 2 inches apart. Press 2 to 3 additional M&Ms on top of each cookie if desired. If time allows, refrigerate the scooped dough for 10 minutes before baking (optional, but recommended).
Bake for 7 to 8 minutes, or until the cookies are deep golden brown around the edges. Allow the cookies to rest on the baking sheet for 1 to 2 minutes before transferring them to a cooling rack to cool completely. Repeat with any remaining dough.
Serve the cooled cookies with a cold glass of milk.
