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M&M Christmas Cookies

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Prep Time 1 hour
Cook Time 11 minutes
Course Dessert
Servings 14

Ingredients
  

  • 142 grams browned butter cold

Wet Ingredients:

  • 5 ounces dark brown sugar
  • 2 ounces light brown sugar
  • 2 ounces granulated white sugar
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon to 1 teaspoon milk

Dry Ingredients:

  • ⅛ teaspoon coffee granules
  • 8.5 ounces all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon cornstarch
  • ½ cup M&Ms +more for top
  • 3 ounces chocolate chunks from bars- I use mix of bittersweet and semisweet
  • 2 ounces chocolate chips - I mix semisweet and bittersweet

Instructions
 

  • First, you have to make brown butter ahead of time and allow it to cool at room temperature for at least 15-30 minutes. Then, refrigerate it so it can resolidify. If you've never made brown butter or are unsure of what it is, here's a great article for you.
  • In a medium-sized bowl, combine the light and dark brown sugars along with the granulated white sugar. Set aside.
  • Combine all the dry ingredients together in a large bowl and set aside.
  • After allowing the butter to resolidify in the fridge for an hour or two, cream the cold brown butter in a stand mixer for a minute or two on medium speed. Turn the speed down to low and gradually add in the sugars. Mix for a few minutes until combined.
  • Add the eggs one at a time at medium-low speed. Allow the egg to absorb into the mixture before adding the next egg. Add in the vanilla extract and mix until combined. Turn the mixer off.
  • Add the dry ingredients all at once and mix at low speed until combined. The dough may seem crumbly and a bit dry at this point, but that's normal. Add in the milk and mix just until combined. Take the bowl off the stand mixer and add in the M&Ms, folding in with a rubber spatula.
  • Combine the chocolates with more M&M's in a shallow bowl and mix until combined.
  • Scoop out dough with a cookie scoop or ice cream scoop and form balls of dough. Dip the dough ball into the chocolate M&M mixture. Freeze overnight or for a few hours.
  • Thaw from the freezer for ten minutes then prep your baking sheet with parchment or a silicone liner and spray with cooking spray. Bake at 350° for 10-12 minutes or until the cookies are lightly golden brown around the edges. They will seem underbaked, but they'll continue to bake out of the oven resting on the pan.
  • After allowing the cookies to cool on the pan for a few minutes, move them to a wire rack to cool completely. Enjoy!

Notes

Best eaten within the first few days.
Good when stored in a container for a week.