On the day before we were to move Nick to college, I realized I had no homemade goodies to send along with him. Bad mama. Bad food blogger. I opened up my pantry and saw a partial bag of mini-M&M’s and thought back to these Easter cookies made with white chocolate M&M’s. I love this base cookie with the slightly nutty flavor of browned butter and the touch of molasses from the dark brown sugar….mmmmm. Don’t worry if the batter looks a little greasy…it’s just due to the melted butter. These are a perfect treat for the lunch box or for a college student care package or for a Labor Day Picnic.
Tip of the day: Did you know you can make dark brown sugar at home? Just add a tablespoon of molasses to one cup of light brown sugar, mix, and it’s ready to go!
Brown Butter M&M Cookies…adapted from Cook’s Illustrated
1/2 cup sugar
3/4 cup dark brown sugar
2 teaspoons vanilla
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cup flour
1 1/4 cups mini M&M’s
Preheat oven to 375º.
Melt 10 tablespoons of the butter in a saucepan over medium high heat till melted. Continue cooking a couple more minutes till butter is golden brown with a nutty fragrance. Pour into heatproof bowl, and add the remaining 4 tablespoons of butter. Stir till melted.
Add sugars, then vanilla. Mix in egg and egg yolk. Add baking soda, then flour and mix till just combined. Add M&M’s.
Use 4 tablespoon a 1 tablespoon scoop to make dough balls. Place about 2 inches apart on parchment lined cookie sheets. Bake about 10 minutes or till cookies are golden. Press a few regular M&M’s into warm cookies to garnish. Cool on rack.