Brown Butter Chocolate Chip M&M Cookies

Brown butter chocolate chip cookies with or without M&M’s is my most requested homemade treat by all my friends and family. These are the perfect cookies with chewy centers and crisp edges.

To say we have had a stressful two weeks would be the understatement of the century. As you know, we are house hunting. We have been for quite some time. Finally, we found something we love. Put an offer in on it and boom! Now we are going through the whole inspection, appraisal, and negotiation process. It is kind of like we have the house, but we don’t have the house yet.

I told Mike the other day that it’s kind of like we are having a baby all over again. We did the deed. Got results we wanted. Now we just sit back and wait and hope that everything turns out ok. Nothing we can do now but hope that the dominoes are all falling into place.

Me + lack of control = no bueno.

Hence, all the cookies!

Stress eating is at an all time high in this house. When I stress eat, it is usually something sweet! Kids aren’t napping? Cookie can solve that. Have so much laundry piled up that every time you look at it you want to cry?

Yep, brown butter chocolate chip cookies will dry your eyes for you.

Andy refuses to come indoors at all?

Suuuuure, toss the kid a cookie.

Feeding the smallest child while the other one wants to snuggle aka sit on the both of you possibly smothering his little brother? Yeah, well this scenario might not work so well.

Maybe if I had a third arm and hand then I could eat a cookie to help myself relax.

Cookies solve everything!

Not only have I gotten in the habit of Sunday sauce making, I have also started to make cookies. BIG chocolate chip cookies. I put them out on a cake stand on my island and pretend that for just one second I have my ish together and am a junior Martha Stewart. Flash forward to a week later when all the cookies are gone, and all I am staring at is a greasy and dirty wax paper lined cake stand.

I then turn into The Hulk and want to smash said dirty cake stand instead of washing it along with all the other dishes we have to do because we don’t have a dishwasher. Whoa. Got a little out of hand there.

Sorry.

I think I need a cookie.

Print

Brown Butter Chocolate Chip M&M Cookies

The best brown butter, dark chocolate, and M&M cookies you ever tasted!

Prep Time 1 hour 15 minutes

Cook Time 12 minutes

Total Time 1 hour 27 minutes

Servings 16 -18 Cookies

Ingredients

• 1 Cup Plus 1 Tablespoon Unsalted Butter softened
• 1 Cup Granulated Sugar
• 1 1/2 Teaspoons Pure Vanilla Extract
• 1 Teaspoon Molasses
• 1/2 Cup Packed Light Brown Sugar
• 2 Large Eggs
• 2 1/4 Cups All-Purpose Flour
• 1 Teaspoons Salt
• 1 Teaspoon Baking Soda
• 1 Cup Roughly Chopped Dark Chocolate
• 3/4 Cup Mini M&M's

Instructions

1. Add one stick of butter to a small skillet. Heat over medium flame until the crackling stops. Stir occasionally until the color starts to darken to a golden amber color. Once the butter has browned, remove from heat and pour into a small bowl off to the side. Be sure to scrape all the brown bits off the bottom of the skillet.
2. Add remaining butter and granulated sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium/high until light and fluffy, about three minutes.
3. Add the vanilla and molasses. Beat until combined, scraping down the sides as needed.
4. Add the slightly cooled brown butter and brown sugar to the bowl. Beat on medium until combined.
5. Scrape down the sides and add the eggs. Beat until combined.
6. In a small separate mixing bowl, whisk together the flour, salt, and baking soda. Add all at once to the batter. Beat on low until almost combined. You still want to see some flour.
7. Pour in the chocolate and M&M's. Mix on low until combined and no more flour is visible.
8. Chill the dough for at least an hour in the refrigerator.
9. Preheat the oven to 375 degrees F.
10. Line a baking sheet with parchment paper. Using a large cookie scoop, scoop out the chilled dough. About six cookie dough balls per large baking sheet. Gently press down on the tops of the dough balls.
11. Bake for 12-13 minutes until the edges start to turn golden brown. Let cool on the sheet for three minutes and then transfer to a wire rack to finish cooling.
12. RECIPE ADAPTED FROM THE JOY THE BAKER COOKBOOK