Browned Butter M&M Cookies: Irresistibly Rich, Colorful & Chewy
Rich flavor transforms dough into candy-filled delights with bakery-style texture.
Browned Butter M&M Cookies: The Ultimate Chewy Treat
Browned butter M&M cookies are an irresistible twist on classic homemade cookies, blending the crunchy, colorful fun of M&M candies with the nutty richness of browned butter. These cookies stand out with their chewy texture, deep flavor, and eye-popping presentation, making them perfect for celebrations, gifting, or simply satisfying a sweet craving. In this guide, we’ll break down every step, from browning butter to customizing your mix-ins, so you can master this crowd-pleasing recipe at home.
Why You’ll Love Browned Butter M&M Cookies
- Depth of flavor: Browning butter creates subtle caramel and nutty notes that elevate the whole cookie.
- Chewy, melt-in-your-mouth texture: The balance of browned butter and softened butter results in rich, soft cookies with slightly crisp edges.
- Vibrant and fun: M&Ms add bursts of color and a pop of candy-coated crunch in every bite.
- Easily customizable: Mix in semi-sweet chocolate chips, white chocolate, or nuts for your own signature cookie.
- Simple steps, big bakery results: With a few easy tricks, you’ll get cookies that taste like they came from a professional bakery.
What is Brown Butter? (And Why It Matters)
Brown butter, or beurre noisette, is regular butter gently melted and cooked until the milk solids turn golden brown. This process produces a distinctive, nutty aroma and deepens the butter’s flavor, infusing any recipe with caramelized undertones. In cookies, brown butter does more than just taste good—it also changes the cookie’s texture, helping create that classic chewy consistency.
Ingredients for the Perfect Browned Butter M&M Cookies
- Butter: You’ll need two sticks: one for browning, one softened for creaming with sugar.
- Brown sugar: Lends moisture and a caramel note, key to chewy cookies.
- Granulated sugar: Balances sweetness and helps achieve those crisp edges.
- All-purpose flour: The foundation of structure.
- Instant coffee granules: Optional, but a small amount deepens the chocolate flavor without making the cookies taste like coffee.
- Baking soda: Leavening for lightness and spread.
- Salt: Amplifies every sweet and nutty flavor.
- Vanilla extract: For sweet, floral complexity.
- Eggs: Bind the dough for a rich, fudgy center.
- M&M’s: Use classic, mini, or themed M&Ms for color and crunch.
- Chocolate chips (optional): A balance of M&Ms and chocolate chips keeps cookies from getting too sweet.
How to Brown Butter Like a Pro
- Heat a skillet over medium heat, add one stick of salted butter.
- Melt and swirl: Butter will foam and crackle as the water evaporates.
- Watch carefully: After the foam subsides, golden brown flecks will appear, and the butter will take on a nutty aroma.
- Remove immediately: Pour into a heat-proof bowl to halt cooking. Burnt butter turns from browned to bitter quickly.
- Cool completely: This is critical. Let the brown butter cool at least 30 minutes before using. Warm butter can melt sugars and ruin your dough’s consistency.
Step-by-Step: Making Browned Butter M&M Cookies
- Cream the softened butter and sugar in a large mixing bowl. Beat until light and fluffy, scraping the bowl as needed.
- Slowly drizzle in the cooled brown butter with the mixer on medium-low. Scrape the bowl halfway and continue to mix until fully combined.
- Add eggs and vanilla extract, beating until the mixture is smooth and glossy.
- In a separate bowl, combine dry ingredients: flour, baking soda, salt, and (if using) instant coffee granules.
- Gradually add the dry ingredients to the butter mixture. Mix until just combined—avoid overmixing for tender cookies.
- Fold in M&Ms and chocolate chips (if using). Use a spatula to ensure even distribution.
- Scoop dough onto lined baking sheets. Use a tablespoon or cookie scoop for evenly sized cookies.
- Press a few extra M&Ms on top for a bakery-style look and even more color.
- Optional: Chill dough for 10 minutes for thicker cookies with less spread.
- Bake at 375°F (190°C) for 7-8 minutes, until golden on the edges and just set in the middle. For slightly softer cookies, reduce oven to 350°F (177°C) and bake a minute or two longer.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve with a cold glass of milk.
Recipe Tips and Technique
- Chill the dough before baking for puffier cookies—recommended if your kitchen is warm or you’d like a chewier center.
- Don’t skip scraping: Ensure even mixing after each addition.
- Customize your mix-ins: Try half M&Ms, half chocolate chips for the best flavor balance. Too many M&Ms can make cookies overly sweet.
- Press on extra candies before baking: This gives cookies that showstopping, colorful finish.
Ingredient Substitutions and Variations
| Ingredient | Substitution/Variation | Effect |
|---|---|---|
| Butter | Use all browned butter for a bolder, nutty flavor; unsalted works, add 1/4 tsp extra salt. | More richness and aroma, slightly chewier texture. |
| M&Ms | Use minis, seasonal, or peanut varieties; or swap in chopped chocolate bars. | Customizes color, crunch, and flavor intensity. |
| Chocolate Chips | Semi-sweet, dark, or even white chocolate chips. | Adjusts sweetness and chocolate intensity. |
| Instant Coffee | Omit, or try ground espresso for a subtle kick. | Deepens flavor; does not make cookies taste like coffee. |
| Flour | Substitute part with whole wheat flour for a slight nuttiness. | Makes cookies heartier and more rustic. |
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Presentation and Serving Suggestions
- Serve warm, straight out of the oven, with a glass of cold milk for a nostalgic treat.
- For parties or gifts: Stack cooled cookies and wrap in clear cellophane bags tied with ribbon.
- Color theme: Use holiday or team-color M&Ms for special occasions.
- Freeze ahead: Dough freezes well—shape into balls and store in an airtight container for up to three months. Bake from frozen, adding 1–2 extra minutes to the bake time.
Nutritional Information (Per Cookie, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Fat | 8g |
| Carbohydrates | 23g |
| Sugar | 15g |
| Protein | 2g |
Values are estimates; actual nutrition will vary based on specific ingredients and portion size.
Frequently Asked Questions (FAQs)
Q: What’s the secret to truly chewy M&M cookies?
A: Browning half the butter and ensuring it’s fully cooled before use, plus softening the other half (not melting), gives the dough ideal texture. Avoid overbaking, as cookies continue firming up on the tray after you remove them from the oven.
Q: Can I use only browned butter for this recipe?
A: Yes, but combining browned and softened butter yields a chewier, softer result. Using all browned butter may make cookies denser and crisper around the edges.
Q: Why add instant coffee granules to the dough?
A: Instant coffee boosts the depth of chocolate flavor without making the cookies taste like coffee. Omit if you’re sensitive, but try at least once for the richness it adds.
Q: Can I chill the cookie dough overnight?
A: Yes! Chilling even longer—up to 24 hours—intensifies flavors and results in thicker cookies that spread less when baked.
Q: How should I store browned butter M&M cookies?
A: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months; thaw at room temperature or gently re-warm for fresh-baked taste.
Troubleshooting & Pro Tips
- Dough too runny? Make sure browned butter is fully cooled and that you measure flour accurately. If needed, add a tablespoon of flour at a time until dough is scoopable.
- Cookies spreading too much? Chill the dough before baking, and make sure your oven temperature is accurate.
- Want extra flavor? Toast the M&Ms or chocolate chips briefly on a baking sheet before mixing in for a deeper, roasted taste.
- Enhancing crunch: For added texture, fold in 1/2 cup chopped nuts or sprinkle flaky sea salt on top before baking.
Get Creative: Customizing Browned Butter M&M Cookies
- Holiday flair: Use themed M&Ms and add a pinch of cinnamon or nutmeg for festive batches.
- Kid-friendly: Let children press extra M&Ms on before baking for a hands-on experience.
- Dessert sandwiches: Sandwich two cookies with vanilla ice cream for a showstopping summer treat.
- Mini cookies: Use a mini cookie scoop and reduce baking time for bite-sized party snacks.
Bake and Share!
Browned butter M&M cookies are sure to become a family favorite for good reason. Their buttery, chewy texture and bursts of color invite big smiles and second helpings—whether you make them for a bake sale, share with friends, or tuck into a cookie jar for someone special. Enjoy the process, experiment with your favorite add-ins, and remember to savor every warm, nutty-sweet bite.
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