Salted Brown Butter M&M Cookies

These Salted Brown Butter M&M Cookies are a delightful twist on the classic chocolate chip cookie, offering a rich, nutty flavor with the colorful pop of M&Ms and a delicate salty finish. The cookies perfectly blend the warmth of browned butter, the sweetness of sugar, and the playful crunch of M&Ms, delivering a taste experience that’s both comforting and exciting.

Prep Time	Cook Time	Total Time	Servings	Difficulty	Cuisine
20 minutes	10 minutes	2 hours 30 minutes (including chilling)	16-24 cookies	Medium	American

Why This Recipe Works

I’ve been baking cookies for years, and I can confidently say that browning the butter is a game-changer. It adds a depth of flavor that’s simply unmatched. The nutty, almost caramel-like notes of the browned butter elevate these M&M cookies from ordinary to extraordinary. Adding the salt balances the sweetness perfectly, creating a wonderful harmony of flavors that will leave you craving more.

Furthermore, chilling the dough is crucial for preventing the cookies from spreading too thin during baking. This step ensures that the cookies maintain a chewy texture with slightly crispy edges, providing the ultimate cookie experience. The combination of these simple yet effective techniques results in a cookie that’s both delicious and visually appealing. I often double the batch because they disappear so quickly!

Ingredients

Ingredient	Quantity	Notes with Alternatives
Unsalted Butter	½ cup (1 stick)	Browning is key. Can substitute with salted butter, but omit the added salt in the recipe.
Granulated Sugar	1⅞ ounces (1/4 cup)	Adds sweetness and helps with browning. Use cane sugar or coconut sugar as alternatives.
Light Brown Sugar	5½ ounces (2/3 cup)	Provides moisture and a chewy texture. Dark brown sugar works, too, for a more intense molasses flavor.
X-Large Egg	1	Binds the ingredients. Flax egg (1 tbsp flaxseed meal + 3 tbsp water) works as a vegan alternative.
Vanilla Extract	1 teaspoon	Enhances the flavor. Almond extract or maple syrup can be used as alternatives. Use high quality for best results [internal link to vanilla extract guide].
All-Purpose Flour	7 ounces (1½ cups)	The structure of the cookie. Gluten-free all-purpose flour blend can be used.
Baking Soda	½ teaspoon	Leavening agent. Baking powder isn’t a direct substitute.
Salt	½ teaspoon	Enhances flavors. Adjust to taste.
M&Ms	1 cup	Adds color and sweetness. Use any variety (milk chocolate, peanut, dark chocolate), or substitute with chocolate chips.
Sea Salt	For sprinkling	Adds a salty finish. Optional but recommended. Use kosher salt if sea salt isn’t available.

Step-by-Step Instructions

1. Brown the Butter:
   1. 
      

      Melt the butter: Heat ½ cup (1 stick) of unsalted butter in a small, heavy saucepan over medium heat.

      
      
   2. 
      

      Stir constantly: Continuously stir the butter in the saucepan. This prevents burning and ensures even browning.

      
      
   3. 
      

      Watch for color change: When the butter turns an amber/light brown color and emits a nutty aroma, immediately remove it from the heat. This process generally takes around 5-7 minutes. Keep a close eye on it, as browned butter can quickly burn.

      
      
   4. 
      

      Cool the butter: Immediately pour the browned butter into a small bowl to stop the cooking process. Allow it to cool to room temperature. This is important to prevent the butter from melting the sugars later.

      
      
2. Combine Wet Ingredients:
   1. 
      

      Cream butter and sugars: Place the cooled browned butter, 1⅞ ounces (1/4 cup) of granulated sugar, and 5½ ounces (2/3 cup) of packed light brown sugar in the large bowl of an electric mixer.

      
      
   2. 
      

      Beat until combined: Beat the mixture on high speed until it is well combined and creamy, around 2-3 minutes.

      
      
   3. 
      

      Add egg and vanilla: Add 1 x-large egg (at room temperature) and 1 teaspoon of vanilla extract to the mixture. Mix on medium speed until thoroughly incorporated.

      
      
3. Incorporate Dry Ingredients:
   1. 
      

      Whisk dry ingredients: In a separate medium-sized bowl, whisk together 7 ounces (1½ cups) of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt.

      
      
   2. 
      

      Add to wet ingredients: Slowly add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until just combined. Ensure not to over-mix, as this will result in tough cookies.

      
      
4. Add M&Ms:
   1. 
      

      Stir in M&Ms: Gently stir in 1 cup of M&Ms until they are evenly distributed throughout the dough.

      
      
5. Chill the Dough:
   1. 
      

      Refrigerate: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or preferably 24 hours for the best results.

      
      
6. Bake the Cookies:
   1. 
      

      Preheat oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper and set aside.

      
      
   2. 
      

      Scoop dough: Scoop the cookie dough with a medium (~2 tablespoons) or large (~4 tablespoons) cookie dough scoop onto the prepared baking sheets, leaving some space between each cookie to allow for spreading.

      
      
   3. 
      

      Bake: Bake the cookies until they are firm and lightly golden around the edges, about 7-8 minutes for medium-sized cookies and 9-10 minutes for large-sized cookies.

      
      
   4. 
      

      Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt immediately after removing them from the oven for that salty-sweet flavor profile.

      
      

Chef Tips for Perfect Results

• Don’t overheat the butter: Keep a close eye when browning butter. It could burn quickly, which gives it a bitter taste. You want nutty, caramel-like, but not burnt.
• Chill the dough: This is very important. Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too thin during baking. This gives them the perfect chewy texture.
• Room temperature egg: Using an egg at room temperature helps it incorporate more evenly into the dough, resulting in a smoother batter and a better cookie texture.
• Measure flour accurately: Always spoon flour into your measuring cup and level it off, rather than scooping it directly from the container. This prevents packing the flour, which can lead to dry cookies.
• Underbake slightly: For the chewiest cookies, slightly underbake them. They will continue to cook as they cool on the baking sheet.
• Even Baking: Ensure even baking by rotating the baking sheets halfway through the baking time. This helps account for any hot spots in your oven.

Common Mistakes to Avoid

• Burning the butter: Burnt butter will make your cookies taste bitter and unpleasant. Solution: Watch the butter carefully as it melts and remove it from the heat as soon as it turns a light brown color with a nutty aroma.
• Overmixing the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Solution: Mix the dry ingredients into the wet ingredients until just combined. Be mindful of how much you are mixing!
• Skipping the chilling step: Skipping chilling will cause the cookies to spread too thin and become flat. Solution: Always chill the dough for at least 2 hours, or preferably 24 hours.
• Using old baking soda: Baking soda loses its potency over time, which can affect the cookies’ rise and texture. Solution: Make sure your baking soda is fresh. Test it by mixing a small amount with vinegar – it should fizz vigorously.
• Incorrect oven temperature: Baking at the wrong temperature can result in cookies that are either underbaked or overbaked. Solution: Use an oven thermometer to ensure your oven is accurately calibrated.

Variations and Substitutions

Ingredient	Substitution	Impact on Flavor
M&Ms	Chocolate Chips	Less colorful, but provides a classic chocolate flavor. Use dark, milk, or white chocolate chips.
Vanilla Extract	Almond Extract	Adds a nutty, marzipan-like flavor.
All-Purpose Flour	Gluten-Free All-Purpose Flour Blend	Makes the cookies gluten-free without significantly altering the taste or texture. [external link to gluten-free flour guide]
Light Brown Sugar	Dark Brown Sugar	Adds a richer, molasses-like flavor. The cookies may be slightly darker.
Sea Salt	Flaky Salt	Adds a different texture/flavor enhancement.

Serving Suggestions and Pairings

These salted brown butter M&M cookies are perfect served warm with a glass of cold milk, or alongside a scoop of vanilla ice cream for an extra indulgent treat. They are a fantastic addition to any party or gathering, and they can be enjoyed for birthdays, holidays, or any special occasion. The cookies also pair well with a cup of coffee or tea for a cozy afternoon treat.

Storage and Reheating

Method	Duration	Instructions
Airtight Container	Up to 5 days	Store at room temperature in a single layer to maintain texture.
Freezer	Up to 2 months	Wrap individually in plastic wrap then place in a freezer bag. Thaw at room temperature before serving.
Reheating	N/A	Reheat in a 300°F oven for 5-7 minutes for warm, gooey cookies.

Nutritional Information

Nutrient	Amount per Serving
Calories	Approx. 220
Protein	Approx. 2g
Fat	Approx. 12g
Carbohydrates	Approx. 27g
Fiber	Approx. 1g
Sugar	Approx. 18g
Sodium	Approx. 110mg

Approximate values.

Frequently Asked Questions

Can I substitute the butter with margarine?

Substituting butter with margarine is possible, but it will impact the flavor and texture of the cookies. Butter provides a richer, more complex flavor due to its fat content and natural milk solids, while margarine, often higher in water content, might result in a flatter, less flavorful cookie.

How do I know when the cookies are done?

The cookies are done when the edges are firm and lightly golden brown, while the centers still appear slightly soft. They will continue to set as they cool, so it’s best to pull them out of the oven just before you think they’re fully baked to maintain a chewy texture.

Why are my cookies spreading too thin?

Cookies spreading too thin can be caused by a few factors, including using butter that is too warm, not chilling the dough long enough, or using too much sugar. Ensure your butter is properly cooled after browning, chill the dough for the recommended time, and double-check your measurements for sugar.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. This is a great option to improve flavor, and it is convenient for baking fresh cookies whenever you want. Allow the dough to sit at room temperature for about 30 minutes before scooping and baking.

What is the best way to serve these cookies?

These cookies are best served slightly warm, either on their own or paired with a cold glass of milk or a scoop of vanilla ice cream. They are also great served at room temperature, but they lose some of their soft, chewy texture as they cool completely.

Print