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5 from 1 vote

Browned Butter Chocolate Chip Cookies with M&M’s

Browned Butter Chocolate Chip Cookies with M&M’s are soft and chewy with a wonderful browned butter flavor.
Course Dessert
Cuisine American
Keyword browned butter chocolate chip cookies, browned butter cookies, M&M cookies
Prep Time 15 minutes
Cook Time 10 minutes
Inactive Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 cookies
Calories 386kcal

Ingredients

  • 1 3/4 cups all purpose flour 248g
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 14 tablespoons unsalted butter (divided) 210g
  • 1/2 cup granulated sugar 100g
  • 3/4 cup light brown sugar 150g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup good quality bittersweet chocolate chips (I used Ghiradelli) 145g
  • 1/2 cup M&M's 105g

Instructions

  • Preheat oven to 375°F. Line two large cookie sheets with parchment paper. Set aside.
  • Whisk flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
  • Heat 10 tablespoons of the butter in a medium heavy saucepan over medium high heat until melted. Let it come to a boil, stirring constantly for 2-3 minutes or until butter turns a dark golden brown and has a nutty aroma. Remove from heat. Place the remaining 4 tablespoons of butter in a glass measuring cup and microwave on high for one minute. Pour into the browned butter and stir to combine. Pour into a large heatproof bowl.
  • Add both sugars, eggs and vanilla. With an electric mixer, beat on low just until ingredients are combined. Turn it up to medium high and beat for 2 minutes. Stir in the flour mixture until just combined. Fold in the chocolate chips. Cover and refrigerate for at least 1 hour or overnight. (Do not skip this step.)
  • Divide chilled dough into 12 portions, each about 3 tablespoons. Roll into balls and place on prepared cookie sheets, about 2 inches apart. Press balls down slightly with the palm of your hand. Press about 10 M&M's into the top of each cookie ball. Bake cookies for 9-11 minutes or until they are light golden brown just around the edges. They will still be soft in the middle. Take the cookie sheets out of the oven and place on a cooling rack. Let cookies cool completely before eating. Store in a airtight container for up to 1 week (if they last that long) or store in the freezer for 1 month.

Nutrition

Calories: 386kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 270mg | Potassium: 121mg | Fiber: 1g | Sugar: 31g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg