Brown Butter M&M Cookies

Because sometimes cookies make it all better. Because brown butter is everything and mostly because I’m an adult and if I want cookies for breakfast, I have cookies for breakfast. Brown Butter M&M Cookies, yo.

You guys!! It’s been awhile. Too long and I’m sorry. What a crazy few weeks it’s been. Who am I kidding? What a crazy few months it’s been. Remodeling, moving, now trying to live in the house while we finish the remodel? Trust me when I tell you life has been hectic at best. Add two munchkins and a job into the mix and well. Yeah. I’m just a card short of crazy. I can see the finish line and I know we’re close but it’s been stressful none the less. I can’t wait to have it al done as I know we’re going to be so happy here and the house is going to be amazing when it’s all said and done. I keep telling myself to keep my eye on the prize when I think I’m going to crack!

We have a mostly working kitchen. Though we’re still minus a fridge, missing some cupboard doors, and need to put in the vent and hood above and stove and finish the backsplash, at least I can use the stovetop and oven. And my sink! I will never under appreciate it again. I’m SO glad I don’t have to wash dishes in the bathtub anymore! For reals. My back and knees were over it. Now that I’m sort of cooking again, I hope I can ease back into blogging. Cooking for my family is one thing but taking the time to take pictures, write a blog post and make sure I’m giving you something worthy is a whole different ball game. I’m more than ready to get back into the swing of things so (fingers crossed) the recipes will start coming your way! I really appreciate all the emails and Facebook messages asking when I’m coming back!

We’ve been relying on old favorites to feed us these past few weeks. After a month plus of eating out or making our meals in a toaster oven, I’ve been more than happy to get back into the kitchen. Over the past week or so I’ve made my favorite tacos, a double batch of vegetarian chili and night before last we had baked potato chip covered chicken nuggets which we hadn’t had in forever. I’m all about comfort foods right now and making a meal that can feed us multiple times. Because even though I’m happy to be back in front of my stove, I have a trillion and three things going on and If I can cook once and eat two or three times, I’m all over it.

The boys helped unpack boxes this weekend and we just about got all the kitchen boxes into the house. My little one spied the “baking box” and asked if we could make cookies. I didn’t think twice. Out came the chocolate chips, mini m&m’s and everything we needed to make these brown butter beauties. A simple riff on my favorite chocolate chip recipe, these cookies are fun, delicious and just what the doctor ordered! I couldn’t think of a better way to break in the oven and ease back in to the kitchen!

(By the way, this is totally my definition of making once and eating twice. Coffee + cookies for breakfast = total win in my book!!)

Brown Butter M&M Cookies

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• Yield: 30 cookies 1x

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Description

A brown butter cookie recipe with mini chocolate chips and m&m candies. This recipe has been adjusted for high altitude. To make it at sea level, increase baking soda to 1 teaspoon and brown sugar to 1 1/2 cups. Bake as directed.

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Ingredients

• 2 1/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter
• 1 1/4 cups packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon pure vanilla extract
• 1/2 cup mini chocolate chips
• 3/4 cup mini M&M candies

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Instructions

1. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
2. Melt butter in a small saucepan over medium heat. The butter will begin to foam and you want to make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter is golden and it smells nutty and toasted. Pour butter into a glass blow to let cool for 5-10 minutes.
3. With an electric mixer, beat the butter and both sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in mini chocolate chips and M&M candies.
4. At this point, I like to chill the dough for a couple hours (or even overnight) as I think it makes the cookies extra delicious. You can skip this step though I really think the cookies are better when the dough has had a chance to chill.
5. When you’re ready to bake the cookies, preheat oven to 350F degrees.
6. Line cookie sheet(s) with parchment or a nonstick baking mat. Drop the dough by heaping tablespoons (about 2 tablespoons) 2 inches apart on cookie sheet. Bake cookies for 10 minutes or until cookies are golden brown. Remove from oven and let cool on sheet for 5 minutes more before removing from pan and placing on a cooling rack to cool completely.