We all know that chocolate chip cookies are once of the best cookies everrr. But have you ever made them with brown butter... AND M&M candies?! Well, if not, now is your time! These cookies have a deliciously good texture and nutty flavor from the brown butter, and are loaded with white chocolate chips and holiday M&Ms!
INGREDIENTS FOR BROWN BUTTER WHITE CHOCOLATE M&M COOKIES
For these cookies, it's a pretty straight forward list of ingredients- all of the ingredients for classic chocolate chip cookies, plus the add-ins for making them festive! Here's everything you'll need
• All-purpose flour
• Baking soda
• Brown butter
• Granulated + brown sugar
• Vanilla extract
• White chocolate chips
WHAT IS BROWN BUTTER?
If you've never had brown butter before, you absolutely need to! Don't be intimidated-- it's actually really easy to make! Brown butter is unsalted butter that is cooked over the stove. The milk solids in the butter will separate and brown as it cooks, giving the butter a toasty, nutty flavor.
TIPS FOR MAKING BROWN BUTTER M&M COOKIES
Here are some tips, tricks, and things to know when making these cookies to help make them absolutely perfect for you!
Allow the brown butter to cool before making the cookie dough. You don't want to use the butter when it's too warm. Allow it to cool down almost completely (but not solidify) before starting to make your cookies.
Use a medium size cookie scoop. While testing this recipe, I tried a few different sized cookie dough balls. The best result was with a medium cookie scoop. Not too big, not too small. The baking time called for in this recipe is for when using a medium-sized cookie scoop, so be sure to use one for accurate baking time.
Chilling the dough isn't necessary. I tested this final recipe half straight into the oven, and half of the dough chilled for 30 minutes. Generally, if a cookie dough calls for melted or brown butter, chilling dough before baking is necessary- so I thought I'd test this dough and see. There surprisingly wasn't too much difference. The dough with no chill time spread just a tiny bit more than the chilled dough, but that's it! If your dough is a bit sticky, you can chill the dough for about 30 minutes, but otherwise, these cookies can go straight from the mixing bowl to the oven!
Don't over bake the cookies! It's always best to under bake your cookies than to over bake them. If you pull these cookies out and they still seem to be just slightly under baked in the center, that's perfect. The residual heat will continue to bake the cookies for a few minutes after they're out of the oven. Over baking the cookies will leave you with hard, crunchy cookies.