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.
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!
(I halved this recipe, which is why there is only one egg)
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.
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!