There is nothing more nostalgic than a classic M&M cookie — soft, chewy, and loaded with colorful candy pieces. But if you’re looking to take that childhood favorite and give it a rich, grown-up twist, these Brown Butter M&M Cookies are the move. Browning the butter adds this deep, nutty, almost caramel-like flavor that transforms the entire cookie without making the recipe any more complicated. If anything, it makes them better in every way.
These cookies bake up with perfectly chewy centers, lightly crisp edges, puddles of chocolate, and bursts of M&M’s in every bite. The brown butter gives them this warm, toasted flavor underneath all the sweetness — like a hint of toffee baked right into the dough. And because we only slightly reduce the granulated sugar, the sweetness stays balanced while still keeping that soft, chewy texture you love.
Whether you’re making an after-school treat, bringing dessert to a get-together, or just craving a next-level cookie, these Brown Butter M&M Cookies are guaranteed to disappear fast. They taste bakery-quality, smell like heaven, and only require one simple upgrade to your usual cookie base.
How to Brown Butter
To brown the butter, add 1 cup of salted butter to a light-colored saucepan and melt it over medium heat. Let it continue cooking after it melts; the butter will foam, sizzle, and eventually the milk solids will begin to toast on the bottom of the pan. Keep stirring as the color turns from pale yellow to a deep golden brown and it develops a warm, nutty aroma. Once the butter has browned and you can see those toasted brown specks, remove it from the heat and immediately stir in ¼ cup of cold salted butter until fully melted. This not only cools the brown butter down but also helps maintain a soft, chewy texture in the finished cookies. Let the butter cool for 10–15 minutes until it’s just warm before using it in your dough.
That’s it. Your dough will taste like caramel heaven.
Recipe Tips
Scoop the dough before chilling. Brown butter firms up in the fridge, so scoop first for easy handling. For this recipe I used a 3 tbsp cookie scoop, the largest in this set!
Chill the dough. 30–45 minutes helps control spread and improves texture. Otherwise the cookies will spread too much in the oven.
Bake just until the edges set. The centers should look slightly underbaked, they firm up as they cool. I always bake mine on cookie sheets, they don’t have an edge around the pan and come out perfect every time!
Press extra M&M’s on top. This makes the cookies so cute and ensures every cookie looks fully loaded.
Storing & Freezing
These cookies store beautifully, making them perfect for baking ahead. Once the cookies have fully cooled, keep them in an airtight container at room temperature, where they will stay soft and chewy for about four to five days. If you want to prep the dough in advance, the scooped dough balls can be frozen for up to three months—just bake them straight from the freezer and add an extra minute or two to the bake time. Baked cookies also freeze well for up to three months; simply thaw them at room temperature when you’re ready to enjoy.
HOW TO MAKE PERFECTLY ROUND COOKIES EVERY TIME
This trick is totally optional, but I use it every time I bake cookies to make them perfectly round. As soon as the cookies come out of the oven and while they’re still hot, use a large round cookie cutter (or even a glass or bowl slightly larger than the cookie) and move it around in a circular motion for 3–5 seconds. It gently reshapes the cookie so the edges are perfectly round. It’s quick, easy, and makes them look bakery-perfect every time.
These Brown Butter M&M Cookies take everything you love about a classic M&M cookie and elevate it with warm, nutty brown butter flavor and perfectly chewy texture. They’re simple to make, full of color and melty chocolate, and have that irresistible balance of sweet, salty, and buttery in every bite. Whether you’re baking for a crowd or treating yourself, these cookies are guaranteed to become a new staple — the kind you’ll be asked to make again and again.
Brown Butter M&M Cookies
Ingredients
- 1 cup salted butter browned
- ¼ cup salted butter room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp corn starch
- ½ tsp kosher salt
- ¾ cup regular m&ms extra for garnish
- ⅓ cup mini m&ms extra for garnish
Instructions
- First brown the butter. Add 1 cup salted butter to a saucepan and melt over medium heat. Continue cooking after it melts; the butter will foam, sizzle, and eventually turn golden brown with toasted brown specks on the bottom. Once it smells nutty and caramel-like, remove it from the heat and immediately stir in the ¼ cup cold salted butter until fully melted. Allow to cool for 10–15 minutes until warm, not hot.
- In a stand mixer or large bowl, combine the slightly cooled brown butter mixture, brown sugar, granulated sugar, and vanilla. Mix on low until smooth.
- Add the eggs one at a time while mixing on low. Add the flour, cornstarch, baking soda, and salt. Mix on low just until the dough forms and flour is incorporated. Use a rubber spatula to fold in the regular and mini M&M’s. Line a cookie sheet with parchment paper and scoop 20 dough balls (I use a large 3 tbsp cookie dough scoop) Cover and chill for 30–45 minutes.
- Preheat the oven to 350°F. Place 4 dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 11–12 minutes, or until the edges are set and the centers look slightly underbaked.
- These cookies will spread, so as soon as they come out of the oven, you can use a round cookie cutter to gently scoot them into a perfect circle to reshape. This step is totally optional, but I always do it, and I also like to gently press a few extra regular and mini M&M’s into the tops while they’re still warm. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Hi I’m just wondering what we do with the room temp butter? Your directions say 1/4 cold butter into the browned butter, but your list of ingredients says 1/4 room temp.
It’s meant to be cold to help bring the brown butter down to room temp faster but either works!