M&M and White Chocolate Chip Brown Butter Cookies

Anddd we’re back.


Back to super much over-the-top, candy and chip stuffed, crazy cookies. Its about to get real.

The secret to these cookies is in the base. You’ll probably notice (since there’s just no question that you’re making these) that the dough tastes unusually good. In the best cookie idea EVER, you whip up some brown butter, re-solidify it, then use that heavenly goodness as the butter – once it’s solid again you can cream it with sugar just like the regular stuff! Pure genius.


The ultimate irony of these cookies, though, is why I made them. Yes, this wonderful concoction of a variety of butter and sugar was actually made to accompany my AP Government group’s end of the year project on the weight spectrum (obesity to eating disorders) in America.  Nutritious diet, check.


It’s super weird to think that I only have one day of school left! I survived the infamous junior year! In two days, it’s time for a summer full of gymnastics, college essays, and of course, lots of baking 😉 Get excited!

M&M and White Chocolate Chip Brown Butter Cookies

Adapted from Clockwork Lemon

Makes 36 cookies

1/2 cup and 1 tablespoon of butter

1/2 cup of packed brown sugar

1/4 cup of granulated sugar

1 egg

1/2 teaspoon of vanilla extract

1 1/4 cups of all purpose flour

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of mini m&ms

1/4 cup of white chocolate chips

In a small pot, heat the brown butter over medium heat, stirring constantly. Continue to stir until the flecks in the butter begins to brown and the liquid turns a light brown. It usually works best if you stop just before you think the butter is ready – I’ve burnt an embarrassing amount of budding brown butters. Pour the liquid butter into a container and chill until it’s solid.

Preheat the oven to 350 F. Line a baking tray with a silpat or wax paper, or coat with nonstick spray.

Cream together the solidified brown butter, brown sugar, and white sugar until fluffy. Beat in the egg, then the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Stir the flour mixture into the wet ingredients until just combined. Fold in the m&ms and white chocolate chips. Place heaping tablespoons of the batter on the baking tray, leaving about an two inches between each cookie. Bake for 7-10 minutes, or until the cookies are golden brown on the edges. Enjoy!

Happy almost summer!



2 responses to “M&M and White Chocolate Chip Brown Butter Cookies

  1. Yay for Deanna’s cookies! How fun would it be to use color dye in them??

    Congrats as well on junior year. One year left!!

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