Saturday, July 2, 2016

Thick & Chewy M&M Cookies

Happy Saturday everyone! What a better way to kick off a three day weekend than to enjoy some delicious cookies?  I decided  to bake some cookies and bag them up in goodie bags for my family to take to work the next day to get them through the week! 

These cookies are one of the best cookies I have ever ate in my life! Thanks to Baker by Nature. I am still amazed till this day how chewy and moist these m&m cookies are + they're homemade too! These cookies were so good, even my own family thought they were store bought. These cookies will definitely be my go-to dessert, especially because they are so easy to make. 

These thick and chewy brown butter M&Ms cookies are so good, I am letting you know now, you will need to make two batches because these babies will disappear fast! 

M&M Cookies


2 1/2 cups all-purposed flour
1 tsp. baking soda
1/2 teaspoon fine sea salt
2 sticks unsalted butter, softened. (Browned and brought back to room temp.)
1 cup + 2 tbs. dark brown sugar
1/2 cup granulated sugar 
3 tsp. vanilla
2 large eggs, room temp.
2 cups mini M&Ms. 


1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.

2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.

3. Place one stick of butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – or until the butter has browned. Remove from heat and stir in remaining stick of butter; whisk until completely smooth. Pour the hot butter into a heat proof bowl, then place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.

4.  Once the butter is at room temperature, Add the sugars and the vanilla to the browned butter and beat on medium-speed until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined; scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs for another 30-45 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the m&m minis.

5.  Roll scant tablespoon sized balls of dough between your palms to form a ball, then place on prepared sheet (make sure to leave a little bit of room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets, one at a time, in preheated oven and bake for 7-8 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 15 minutes on the sheet before transferring to a wire rack to cool completely.

Hugs & Kisses until next time,