Oh boy, are these good.
This week, I thought I’d share this recipe from The Pioneer Woman. These fun, colorful cookies are perfect for kids and adults, and they’d make a great Super Bowl snack. Browned butter adds a fantastic nutty flavor to anything you put it in, and it takes classic M&M cookies to new heights.
To start, we’ve got to brown the butter! Start melting the butter in a saucepan…
It will bubble after a few minutes, so keep an eye on it! You can use a spatula (or a gentle swirling motion) to keep it moving.Once the butter is a medium golden color, pour it into a heatproof bowl. It’ll continue to brown in the pan until you get this glorious, dark, yummy stuff!
While the browned butter cools, grab the bowl of a stand mixer (or just a large bowl) and cream together some more butter, white sugar and brown sugar–the good stuff.
Next, crack in two eggs and add a splash of vanilla (or more than a splash, if you’re like me).
(I halved this recipe, which is why there is only one egg)
Mix this together, then drizzle in the cooled brown butter with the mixer on medium-low.
Time for the dry ingredients! In a separate bowl, whisk together some flour, instant coffee (which will NOT make these cookies taste like coffee, I promise), salt and baking soda.
Gradually add the flour mixture to the wet ingredients, scraping down the bowl as needed.
Here comes the best part: M&M’s and chocolate chips!
Now, just scoop by the rounded tablespoon onto parchment-lined baking sheets. I topped mine with a few extra M&M’s just to be sure each cookie was nice and colorful. Refrigerate for 10 minutes (if you have the time), then pop them into a 375 F oven for 7-8 minutes.
Yum yum yum.
Give this recipe a try, my friends.
Here’s a shorter version for you:
Browned Butter M&M Cookies
from crumbsandnibbles.com, originally from thepioneerwoman.com
Makes about 3 dozen cookies
2 sticks salted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
2 cups plus 2 rounded tablespoons flour
2 heaping teaspoons instant coffee granules
1 teaspoon salt
1 teaspoon baking soda
1 cup M&M’s (plus extra if you want to put more on top of each cookie)
1 cup semisweet chocolate chips
1. Preheat the oven to 375 F. Melt 1 stick of butter in a medium saucepan over medium heat. Let it bubble for a few minutes, swirling the pan or using a spatula to keep the butter moving a bit. When the butter is medium golden brown in color, turn off the heat and pour the butter into a heatproof bowl. Allow to cool completely.
2. While the browned butter cools, cream the other stick of butter and the two sugars in the bowl of a stand mixer (or a large bowl if you’re using a hand mixer). Beat in the eggs and vanilla.
3. In a separate large bowl, combine the flour, coffee granules, baking soda and salt. Gradually add this in to the wet ingredients, scraping down the bowl as needed.
4. Stir in the M&M’s and chocolate chips, then scoop by the rounded tablespoon onto parchment lined baking sheets. Chill for 10 minutes (optional–it’s fine if you don’t have the time).
5. Bake for 7-8 minutes, until golden.
Happy Super Bowling, and happy nibbling!
Fourth of July Recipe Roundup! | Crumbs and NibblesJuly 4, 2015 at 2:11 am
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