When there is no time to make pie….make Thanksgiving M&M cookies. These are not just any M&M cookies. They are decidedly better since they are made with browned butter! And now that I have experienced using brown butter in baking, I might have to use it all the time. The brown butter bumps up the flavor several notches, yet the cookies are so easy to make.
Browned Butter M&M Cookies
(recipe adapted from The Pioneer Woman)
1 cup (2 sicks) salted butter
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 Tablespoon vanilla
2 cups plus 2 rounded Tablespoons flour
1 teaspoon baking soda
1 teaspoon salt
2 cups M&M’s (for Thanksgiving, use the fall colored ones)
*the recipe calls for also using 1 cup chocolate chips and 1 cup pecans, but I did not use them–if you use the chocolate chips, you might want a ratio of 1 cup M&M’s and 1 cup chocolate chips instead of the 2 cups M&M’s.
Preheat the oven to 375 degrees.
Place one stick of butter into the mixing bowl of a stand mixture to let it soften (or bowl if you have a hand-held mixer).
Add the other stick of butter to a medium skillet over medium heat. Allow it to melt and bubble for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.
Cream the softened butter together with the brown sugar and regular sugar until it is combined. Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
With the mixer on medium-low, slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids. Scrape the bowl, mix again for 20-30 seconds, until everything is combined.
In a separate bowl, combine the flour, baking soda and salt. Stir together, then add it to the butter mixture in 1/3 increments, mixing on low, until it is totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the M&M’s (and the chocolate chips and pecans if you like).
Scoop by heaping teaspoon onto a baking sheet lined with parchment or baking mat. You can refrigerate scooped dough for 10 minutes (but if not, it’s fine). Bake for 7 – 8 minutes, or until deep golden brown. Wait a minute or two, then transfer cookies to a cooling rack. Repeat with the rest of the dough.