Chewy Brown Butter M and M Chocolate Chip Cookies
Our M and M Chocolate Chip Cookies are made with brown butter and have crisp, butter edges and warm, gooey middles. The M&Ms can be swapped out for the different seasons making this the perfect cookie recipe to celebrate any season or holiday. Our chewy chocolate chip cookies are made in one bowl with brown butter so no need to take out your stand mixer.
Servings: 24 cookies
Calories: 229kcal
Ingredients
- ¾ cup unsalted butter browned and cooled
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups (260g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup milk chocolate chips
- ¾ cup M and Ms divided (use ½ cup for the cookie dough and ¼ cup for the tops of the cookies after baking)
Instructions
For the Brown Butter
- Place butter in a small sauce pan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed¾ cup unsalted butter
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- Add your sugars to the large mixing bowl with the cooled brown butter and whisk until nice and fluffy.¾ cup light brown sugar, ½ cup granulated sugar
- Whisk in the eggs and vanilla. Allow the batter to rest for a minute or two.2 large eggs, 1 ½ teaspoons vanilla extract
- Whisk in the salt and allow the batter to rest for an additional minute or two. Whisk one more time before adding the dry ingredients.¾ teaspoon salt
- Fold in the dry ingredients.2 cups (260g) all-purpose flour, 1 teaspoon baking soda
- Add the milk chocolate chips and ½ cup of the M&Ms to the cookie dough. Fold gently until the add-ins are all well distributed through the dough.⅔ cup milk chocolate chips, ¾ cup M and Ms
- Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
- Preheat the oven to 375°. Arrange the cookie dough on a parchment lined cookie sheet.
- Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- Immediately after removing cookies from the oven, add additional M&M candies to the top of each cookie. Push down gently so that the M&Ms sink into the cookies a bit.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored at room temperature for up to 3 days.
Nutrition
Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 135mg | Potassium: 38mg | Fiber: 1g | Sugar: 18g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg