M&Ms > Smarties — right? Growing up, one of my favourite treats was a brown packet of M&Ms, and when the minis arrived I was hooked. This M&M Cookies Recipe delivers rich, nutty flavor from brown butter, pockets of melted dark chocolate and the crisp pop of candy-coated M&Ms. The cookies are thick, chewy and satisfyingly classic.
WHY YOU WILL LOVE THIS RECIPE
- Brown butter cookies — browning the butter gives the cookies a deep, nutty richness that lifts every bite.
- Thick, chewy texture — these cookies bake up thick with tender, chewy centers and golden, slightly crisp edges.
- M&Ms distribution — using mini M&Ms helps them spread more evenly through the dough so each bite is colorful and sweet.
- Dark chocolate chunks — chopped dark chocolate from a bar melts more smoothly than chips, creating lush pockets of chocolate without making the cookie overly sweet.
INGREDIENTS FOR M&M COOKIES RECIPE
- Brown butter — use unsalted or salted butter; if using salted, reduce the added salt by half. Browning the butter is worth the extra step for flavor.
- Brown sugar — provides a toffee-like depth and contributes to a chewy texture.
- Granulated sugar — balances the brown sugar and helps create crisp edges.
- Pure vanilla extract — enhances the brown butter notes and rounds the flavor.
- M&Ms — mini M&Ms work best for even distribution, though regular M&Ms or any candy-coated pieces will do.
- Dark chocolate — roughly chopped 70% dark chocolate melts into rich pools; a chocolate bar works better than chips for texture and melting.
STEP BY STEP INSTRUCTIONS
- STEP 1: Brown the butter. Melt the butter in a saucepan over medium heat and continue cooking, stirring occasionally. The butter will bubble and crackle as the water evaporates; keep stirring until it turns a deep golden brown and a dense foam forms. Pour the butter into a large bowl and chill in the freezer for 15–20 minutes until it firms but remains pliable.
- STEP 2: Combine dry ingredients. Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
- STEP 3: Cream butter and sugars. Add both sugars to the cooled brown butter and beat with a spatula or hand mixer for 1–2 minutes until slightly fluffy.
- STEP 4: Add egg and flavorings. Beat in the egg until smooth, then stir in the milk and vanilla until fully incorporated.
- STEP 5: Add dry ingredients and mix-ins. Fold the flour mixture into the butter mixture until mostly incorporated. Stir in the chopped dark chocolate and mini M&Ms so they’re evenly distributed.
- STEP 6: Chill the dough. Cover and refrigerate the dough for 2 hours to firm up and develop flavor.
- STEP 7: Bake. Preheat the oven to 350°F (175°C). Scoop heaped tablespoons of dough, roll into smooth balls, place on lined baking sheets about 2 inches apart, and flatten slightly. Bake 10–12 minutes until the edges are golden but the centers remain soft. Transfer to a wire rack to cool.
EXPERT BAKING TIPS
- Measure flour carefully. Too much flour leads to dry, crumbly cookies. Use a scale for accuracy. If using cups, spoon flour into the cup and level it without packing.
- Cool the brown butter fully. Brown butter is very hot after cooking; if you add it to the dough while still warm, the dough can become greasy. Cooling lets the fat re-crystallize for a stable, thick cookie structure.
- Shape the dough. Roll portions into smooth balls for a consistent shape, then flatten slightly so the cookies spread properly.
- Chill for texture and flavor. Refrigerating the dough for at least 2 hours yields thicker, chewier cookies and improves flavor development.
RECIPE FAQ
Can I make these without browning the butter?
Yes, but browning adds a distinctive nutty depth. If you skip browning, omit the milk to keep the liquid-to-flour ratio balanced, though the final flavor will be less complex.
Can I use salted butter?
Salted butter works fine. Reduce the added salt by half — use ¼ teaspoon instead of ½ teaspoon.
Do I need to chill the dough?
Chilling is highly recommended for better texture and flavor, though you can bake the cookies immediately if needed.
How should I store these cookies?
Store at room temperature in an airtight container for up to one week.
If you love cookies, try these recipes from the same collection.
Brown Butter M&M Cookies Recipe
Christina Marsigliese
Thick and chewy chocolate chip cookies with M&Ms made with brown butter for a rich, nutty taste.
Prep Time 10 mins
Cook Time 10 mins
Servings 16 cookies
Ingredients
- ½ cup 113g unsalted butter
- ½ cup 110g packed dark brown sugar
- ⅓ cup 65g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg
- 1 tablespoon 15ml milk
- 1 ¼ cups 180g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 5 oz 142g dark chocolate, coarsely chopped
- ½ cup mini M&M’s
Instructions
-
Place butter in a saucepan over medium heat until melted, then continue to cook, stirring occasionally, until it bubbles and begins to brown. When it reaches a deep golden color and a dense foam forms, pour into a large bowl and chill in the freezer 15–20 minutes until firm but still pliable.
-
Add both sugars and vanilla to the cooled brown butter and beat for 1–2 minutes until a bit fluffy. Beat in the egg, then mix in the milk until smooth.
-
Whisk together flour, baking soda, baking powder and salt. Fold the dry ingredients into the butter mixture until mostly combined, then add the chopped dark chocolate and mini M&Ms. Cover and refrigerate the dough for 2 hours.
-
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
Roll heaped tablespoons of dough into balls and place on the prepared sheets 2 inches apart. Flatten slightly, press extra chocolate on top if desired, and bake 10–12 minutes until edges are golden and centers remain soft. Cool on a wire rack.