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Browned butter cookies are an absolute game changer. If you haven’t experienced the unique caramel/toffee flavoring that comes from a browned butter cookie, you have to give these a try!
Have you ever made a browned butter cookie? The first time I read a recipe for one I was tempted to skip right over the part where you brown the butter on the stove and opt for the microwave instead. Boy was I glad I followed the directions, because it enlightened me to a whole new cookie universe - one where browned butter is the Queen.
It will take a few extra minutes to brown the butter, but trust me, it’s 100% worth it. The flavor browned butter adds to the cookie is next level. Not to mention the absolutely divine nutty aroma that emits when making it!. Mmmm can you smell it now? If you can, that’s how you know the browned butter is ready!
In this recipe, the browned butter is combined with coconut sugar which really gives these cookies a beautiful golden brown coloring. Since we're adding colored M&M candies into the batter we can mix and match based on whichever holiday we're baking for. For Christmas, swap in for red and green colored candies, for Easter pop in those pastel colors, St. Patty's Day? go green! I love the crunch you get from the coated chocolate candies, it adds a little something extra to the texture that regular chocolate chips can’t provide.
Did you know? Coconut sugar contains more nutrients and minerals than traditional granulated white sugar. In a recipe packed with butter, it’s great to add in a little bit of nutrients where you can. Not to mention, the coconut sugar enhances the nutty flavors from the butter, regular white sugar couldn’t dream of achieving that!
This recipe will make about 16 big ‘ole cookies that’ll have all your friends and fam thinking they came from a bakery. Get ready to wow them with this awesome browned butter chocolate candy cookie recipe!
Ingredients in these Browned Butter Chocolate Candy Cookies
Lots of Butter!: A whopping 14 tablespoons of unsalted butter to be exact.
Wet Ingredients: Coconut sugar, vanilla, eggs, oh and did I mention butter?
Dry Ingredients: All purpose flour, baking soda, and salt.
M&M’s: Coated chocolate candies provide a nice crunch factor to these cookies.
Kitchen Tools Needed for this Recipe
- Mixing bowls and spoons
- Spatula, measuring cups, whisk
- Baking tray and parchment paper
- Saucepan to make the browned butter
How to Make these Browned Butter Chocolate Candy Cookies
Step One: Whisk together your dry ingredients, AP flour and baking soda, in a small bowl.
Step Two: Heat a sauce pan to medium-high heat, add the 14 tablespoons of butter and heat until melted, about 4 minutes. Stir continuously to avoid burning the butter. Keep your eye on it! This is a quick process. Stir for another 3 minutes until the butter appears a golden brown color. Once you smell the nutty aroma from the butter, it’s ready to be removed from the heat and transferred to a large mixing bowl.
Step Three: Add the wet ingredients (coconut sugar, salt, vanilla) to the large mixing bowl with the butter. Whisk together until fully combined. Add the egg and yolk and whisk until a smooth, thick consistency is achieved.
Step Four: Fold the dry ingredients into the wet ingredients, do this in sections so you’re not dumping all the dry ingredients in at once. Once the first section of dry is fully combined with the wet, add in another section of dry and repeat this process until all ingredients are combined and a dough has formed. Stir in the M&M’s until just combined.
Step Five: Cover the dough with plastic wrap and let chill in the fridge for a minimum of 1 hour or a maximum of overnight. (The longer you chill the dough, the less they will spread and these are going to be BIG cookies, so definitely don’t skip the chilling stage!)
Step Six: Preheat the oven to 375° and line a baking sheet with parchment paper. Roll 2 tbsp of dough into a ball. Repeat until all balls are formed. Place cookie dough balls on the tray 2” apart. Add a few more M&M’s to the top of the dough balls (optional).
Step Seven: Bake cookies for 12-13 minutes. Cookies should be golden brown on the edges and soft in the center, so let them rest on the cookie tray for 10 minutes before transferring to a cooling rack.