The Best M&M Oreo Cookies

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Your new favorite cookie recipe — made with a brown butter base and packed with mini chocolate chips, Oreo cookie pieces, and M&M’s, these cookies are absolutely delicious and so easy to make! 

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Another day, another cookie recipe. Cookies are my favorite dessert, so there will never be a shortage of cookie recipes here!

The way I stumbled upon the idea for this recipe was because I needed to replenish my freezer stash of cookies. While I try to give away most of what I bake to family and friends, I always save a few of each item that I bake and freeze them. That way, when I’m craving something sweet, I don’t have to bake an entire batch of something — I can just pop one or two out of the freezer.  

Somehow, I was entirely out of cookies and I was craving an elevated version of my brown butter cookies. So, I decided to combine all of my favorite things into one cookie! A brown butter cookie dough base loaded with mini chocolate chips, Oreo cookies, and M&M’s. Each cookie is then topped with flaky sea salt which brings out the flavors even more. 

These cookies are soft, gooey, and loaded with chocolate. I’m absolutely obsessed!

Read on for the full recipe for these must-bake M&M Oreo Cookies.

Since we’re using brown butter to make the dough, these cookies have so much flavor. If you’re not familiar with brown butter or how to make it, rest assured, it’s very easy to make! 

To make brown butter, all you’re going to do is take a light-colored saucepan and melt the butter on low-medium heat. The butter will melt first — as it’s melting and throughout the entire process, remember to stir constantly so nothing burns or sticks to the bottom of the pan. A few minutes after the butter has fully melted, the butter will begin changing in color and bubble/look foamy on top. You’ll see toasted pieces (the milk solids) at the bottom of the pan. Keep stirring. Once the butter is a golden amber color, remove from heat immediately. Make sure to get all of those toasted pieces as that what gives the butter a delicious, nutty flavor.

Once the brown butter is made, the rest of the recipe comes together pretty quickly! You don’t even need a mixer for this one. However, I do highly recommend that you chill the dough for 45 minutes to 1 hour. By chilling the dough, the flavors will develop even more and the cookies will bake up nice and tall. So, please, trust the process on this one — I promise, it’s worth it!

Ingredients you’ll need

• Unsalted butter 
• Brown sugar
• Granulated sugar
• Vanilla extract 
• Eggs 
• All-purpose flour 
• Baking soda
• Salt
• Cornstarch 
• Mini semisweet chocolate chips
• Chopped Oreo cookies
• M&M’s 
• Flaky sea salt

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

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

How to make these delicious and loaded M&M Oreo Cookies

On low to medium heat, brown 1 cup of butter (two sticks). 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.

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

In a large bowl, whisk together 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter 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 ½ cup mini semisweet chocolate chips, ½ cup chopped Oreo cookies, and ½ cup M&M’s. 

Chill the dough in the refrigerator for about 45 minutes to 1 hour. 

Preheat the oven to 350 degrees Fahrenheit.

Scoop out 16 dough balls and place on a baking sheet lined with parchment paper. Bake for 10 minutes or until the edges are golden and the tops of the cookies still look slightly wet. 

Remove the cookies from the oven and if needed, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra mini chocolate chips, Oreo cookies, M&M’s, and flaky sea salt, if desired.

Let the cookies rest for about 5 minutes before transferring to a wire rack to cool. Once on the wire rack, let the cookies cool and set for an additional 10-15 minutes.

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

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. Before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. For the spoon and level method, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• In order to ensure your cookies have a soft and chewy texture, 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. 
• I get so many questions about how to prevent flat cookies. For this recipe, it is key that your eggs are at room temperature and that you let the dough chill for at least 45 minutes to 1 hour. Chilling the dough helps enhance the flavors and will result in taller, thicker cookies. If you forgo chilling the dough, these cookies will bake up flat.
• Be careful to not overbake your cookies. These cookies are done when the edges are set and a light golden color. The tops will still look wet and not fully set — and that’s what we want them to look like! The cookies will continue to bake on the baking sheet even after you remove them from the oven. If overbaked, you will lose some of the softness and chewiness that we’re going for with this recipe.

FAQs

Can I freeze these cookies?

Totally! Just store the cookies in a freezer-safe storage bag or container. When you’re ready to eat the cookies, set them out for about 10-15 minutes and let them come to room temperature before eating.

Can I make this dough in advance?

Yes! This dough can be made up to 3 days in advance. Store the dough in the fridge and cover in plastic wrap. Set the dough out on the counter for about 30 minutes to an hour before baking. If freezing as dough balls, no need to let the dough warm up before baking. Bake at the same temperature, but extend the baking time by 1-2 minutes.

Is it required for the dough to chill?

If you want your cookies to be tall and thick, then YES! Since we’re using melted brown butter for this recipe, we need to give the dough time to chill. Otherwise, the cookies will still be delicious, but flat. Chilling the dough also helps to develop the flavors, bringing out that amazing brown butter flavor even more.

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.

An easy-to-make cookie recipe that is full of flavor and loaded with all the best toppings. They’re perfectly chewy, loaded with chocolate, and do not disappoint! Try these out and let me know what you think!

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