The Best Brown Butter M&M Chocolate Chip Cookies

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Dreamy, delicious, and so easy to make, these brown butter M&M chocolate chip cookies are the definition of perfection.

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Brown butter M&M chocolate chip cookies. Name a better combo, I’ll wait. That delicious brown butter flavor paired with semisweet chocolate chips and milk chocolate mini M&M’s is EVERYTHING. Plus, these cookies bake up perfectly every single time. They’re soft and chewy, but still have a bit of height to them. There is a bit of a chill time required for the dough (only 30 minutes!), but I promise it’s worth it — these cookies are THAT good.

I wish that I had a fun story as to what inspired this recipe, but as with most of my recipes, it was just something I was craving. Whenever I’m thinking about the perfect cookie, it always starts with brown butter. You’re either a fan of brown butter or you aren’t, and if you are, you add brown butter to any and every recipe that you can.

Over the years that I’ve been baking, I’ve tried a lot of recipes and for some reason, M&M cookie recipes aren’t always consistent. Sometimes, they turn out perfectly (both visually and taste-wise), but other times, the M&M’s can end up baking oddly in the dough or the cookie texture is off. I’m happy to say that I’ve used this recipe many times and they always turn out beautifully. So, I’m extremely confident when I say that these are the best brown butter M&M chocolate chip cookies and that you will love them.

Read on for the full recipe for the Best Brown Butter M&M Chocolate Chip Cookies.

I know that a lot of people get nervous when they see the words “brown butter”. “I don’t know how to brown butter. Now I can’t make this recipe!!”

I promise, browning butter is SO easy. If you can melt butter on the stove, you can brown butter. Trust me, I was in your shoes until I learned how to do it — literally by reading a blog post.

The only way you can mess it up is by burning the butter — you’ll know if you burn it because the butter will be mostly dark and the milk solids at the bottom will be black.

You’ll start by using a light colored pot or saucepan on low to medium heat (I like to err on the lower side to avoid burning). Place the butter in the pan and melt it — stirring frequently to avoid sticking. Once the butter has fully melted, continue to stir and keep it on heat. The butter will begin to bubble and appear foamy at the surface. Keep stirring. Within a few minutes, the butter will begin to change color from yellow to a golden amber color and there will be tiny golden flecks (aka the toasted milk solids) at the bottom of the pan — this is what we’re looking for! Remove from heat immediately. Pro tip: I typically transfer the brown butter from the pan to a glass bowl/measuring cup to let it cool so that nothing gets stuck to the bottom of the pan.

Congratulations- you just browned butter!

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs, room temperature 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Semisweet chocolate chips
• Mini M&M’s
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these delicious Brown Butter M&M Chocolate Chip Cookies

On low to medium heat, brown 1 cup unsalted butter. You’ll want to remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2¼ cups flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in 1 cup semisweet chocolate chips and 1 cup mini M&Ms.

Chill the dough in the refrigerator for at least 30 minutes. The longer you let the dough chill, the thicker the cookies will bake up and the better the flavors will develop. Preheat the oven to 350 degrees Fahrenheit.

Scoop out sixteen equally sized dough balls and place on a baking sheet lined with parchment paper. Bake for 10-11 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon or bowl and top with extra chocolate chips, mini M&M’s, and flaky sea salt.

Let the cookies rest for about 5 minutes before transferring to a wire rack to finish cooling.

Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.  
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. The tops of the cookies should still look slightly wet. They will continue to bake on the sheet when they come out of the oven.

FAQ

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Yes, this dough can be made in advance and stored in the fridge for up to 3 days. Before baking, let the dough sit on the counter and soften/come to room temperature (should take about 30 minutes to an hour). If you do not let the cookie dough come to room temperature, you may experience issues with the cookies not baking and spreading properly. Once the dough is ready, resume at step 7. Baking temperature will remain the same (350 degrees Fahrenheit). In regards to baking time, you may need to add an extra minute or two. However, I always recommend determining that by how the cookies look (rather than the suggested bake time that I provide) as everyone’s oven is different. 

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

This recipe never fails me. The brown butter adds the perfect amount of flavor and complements the semisweet and milk chocolate so well. Plus, these cookies bake up so nicely — they’re thick with golden edges and have a soft and chewy center. I can’t get enough.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock