Saturday, April 9, 2016

Mini m&m Cookies

Today was gray and drizzly so I decided to bake! I found this bag of mini m&m's in my pantry and made these yummy little cookies.


2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, browned and brought back to room temperature

1 cup +2 tablespoons brown sugar

1/2 cup granulated sugar

3 tablespoons vanilla

2 large eggs, room temperature

bag of mini m&m's


In a medium bowl combine the flour, baking soda and salt - set aside.

Place one stick of butter into a small saucepan and over medium heat stir until the butter is completely melted and starting to brown. Remove from heat and add the remaining stick of butter. Stir constantly until the second stick of butter is melted.

Pour the melted butter into a heat proof bowl and place the bowl into the refrigerator for about an hour.

You will know when the butter is room temperature by pressing your finger into the top and if it makes an indentation on the butter you are good to go!

After an hour pre-heat the oven to 375 degrees and line 2 or 3 baking sheets with parchment paper.

In the bowl of a stand mixer combine the room temperature browned butter, brown sugar, granulated sugar and mix until the mixture is light and fluffy.

Add the vanilla and eggs, one at a time.  Add the flour mixture in slowly and beat until the flour mixture is completely combined. Remove the bowl from the stand and hand mix in the miniature m&m's.

Form small balls about the size of a tablespoon. And place them on the prepared cookie sheets.

Bake the cookies - one cookie sheet at a time for 6-7 minutes. Let the cookies cool on the cookie sheets for a few minutes. Remove to a wire rack to cool completely.

These were the perfect cookies to make on a cloudy, gray, drizzling day!

I wonder how long these cookies will last!