Pioneer Woman Browned Butter MM Cookies

Pioneer Woman browned butter MM cookies are an easy cookie made with nutty browned butter, brown sugar and colorful M&M candies, ready in 37 minutes. Save this easy dessert recipe for bake sales, potlucks or holiday cookie trays, because it's a quick, no-fuss, one-bowl cookie.

Cool the browned butter for a full 30 minutes before it goes into the mixer, because warm butter melts the sugar and turns the dough greasy. Skip the wait and your cookies spread thin instead of baking up thick and chewy.

Half the butter is browned and half stays softened, so you get toasty, caramel flavor without runny dough. A little instant coffee adds a deeper, richer taste that nobody can pick out, even coffee haters.

Pioneer Woman Browned Butter MM Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

36

servings

Prep time

30

minutes

Cooking time

7

minutes

Calories

160

kcal

Browned butter and instant coffee give the dough a deep, toasty flavor, while the softened butter keeps the centers chewy. Each cookie bakes up golden at the edges and studded with extra M＆M's on top.

Ingredients

• 1 c. (2 Sticks) Salted Butter
  

• 1 c. Brown Sugar, Packed
  

• 1/2 c. Sugar
  

• 2 whole Large Eggs
  

• 1 tbsp. Vanilla
  

• 2 c. All-purpose Flour
  

• 2 tbsp. (additional) All-purpose Flour (rounded Tablespoons)
  

• 2 tsp. (heaping) Instant Coffee Granules
  

• 1 tsp. Baking Soda
  

• 1 tsp. Salt
  

• 2 c. M＆M's, Plus Extra For Tops
  

• Chopped Pecans (optional)
  

• Semi-sweet Chocolate Chips (optional)
  

Directions

• Brown the butter: Melt 1 stick of butter in a medium skillet over medium heat, then swirl it for 3 to 4 minutes until medium golden brown. Pull the pan off the heat right away, since the butter keeps browning for another 30 seconds.
• Cool the butter: Pour the butter and every dark solid from the pan into a heatproof bowl. Let it cool completely for about 30 minutes while the other stick of butter softens.
• Preheat the oven: Heat the oven to 375°F and line a baking sheet with a baking mat. If you want less toasty cookies, you can bake at 350°F for a little longer.
• Cream the butter and sugars: Beat the softened butter with 1 cup brown sugar and 1/2 cup sugar until nicely combined. Then add the 2 eggs and 1 tablespoon vanilla and beat until smooth, scraping the bowl as needed.
• Drizzle in the browned butter: With the mixer on medium-low, slowly pour in the cooled browned butter, making sure every dark bit goes in. Scrape the bowl and mix again for 20 to 30 seconds until everything is combined.
• Add the dry ingredients: Whisk 2 cups plus 2 tablespoons flour, 2 teaspoons instant coffee granules, 1 teaspoon baking soda and 1 teaspoon salt in a separate bowl. Mix it into the dough in thirds on low speed, then scrape the bowl and beat a few seconds more.
• Stir in the M＆M's: Fold in 2 cups M＆M's, along with the chopped pecans and chocolate chips if you're using them. Half M＆M's and half chocolate chips cuts some of the sweetness.
• Scoop and bake: Scoop heaping teaspoons of dough onto the baking sheet and press 2 to 3 extra M＆M's on top of each. Chill the dough for 10 minutes if you have time, then bake for 7 to 8 minutes until deep golden brown.
• Cool and serve: Wait a minute or two, then move the cookies to a cooling rack. Repeat with the rest of the dough and serve with a big glass of cold milk.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the butter is browned enough?

Look for a deep golden color with darker brown solids at the bottom of the pan, plus a nutty smell. If those solids turn black, the butter is burned and you should start over with a fresh stick.

Can I use all browned butter instead of half?

The recipe uses half browned and half softened butter, and that's what I'd stick with. All browned butter would give you a runnier dough, so I'd test a small batch before committing.

How should I store these cookies?

Keep them in an airtight container at room temperature, where they stay soft for a few days. I don't have a tested freezing time, so I'd only freeze them if you plan to eat them soon after thawing.

Can I swap the M&M's for something else?

Semi-sweet chocolate chips are the easiest swap, and a half-and-half mix is great because it balances the sweetness. Chopped pecans also work, since the recipe lists them as optional.

What's the most common mistake with these cookies?

Adding the browned butter before it has cooled is the big one, since it makes the dough greasy and the cookies spread. Overbaking is the other, so pull them at 7 to 8 minutes when they're deep golden.