Brown Butter Pretzel M&M Cookies.

Photo by Eric S.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 3/4

    cup (1.5 sticks) unsalted butter

  • 3/4

    cup dark brown sugar (or light brown sugar)

  • 1/4

    cup sugar

  • 1

    large egg

  • 2

    teaspoon vanilla extract

  • 1

    and 3/4 cups all-purpose flour

  • 2

    teaspoons cornstarch

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3/4

    cup pretzel pieces

  • 3/4

    cup mini M&Ms (or regular size)

Directions

Instructions 1.Place butter in a medium sauce pan and heat over low-medium heat. Allow the butter to melt and then begin to continually whisk it. Watch it carefully. The butter will begin to bubble and foam and brown specks will form in the pan. You will smell a nutty aroma. Once the butter turns an amber-brown color with specks (about 6 minutes), remove it from the pan. Butter will burn very easily and you want to avoid that, so watch it carefully. Once browned, pour the butter into a shallow bowl and chill in the refrigerator until it is solid; about 2 hours. Chilling it is mandatory. When you are ready to start the cookies, sit the solid brown butter out for about 15 minutes to allow it to soften up a bit again - do not forget to do this. 2.In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the solid brown butter in the mixing bowl for about 1 minute on medium speed. Get it nice and smooth, then add the sugars on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the pretzels and M&Ms. Dough will be thick and sticky. Chill for at least 1- 2 hours, or even up to 3 days (covered). The longer, the better. 3.Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat. 4.Roll balls of dough with your hands (about 1.5 Tablespoons of dough per cookie) and drop onto the cookie sheet. Make sure the balls of dough are taller, rather than wide. Please see above for more on a "tall cookie dough ball." Press a few M&Ms or pretzels onto the tops of cookies for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. Transfer to cooling rack. Cookies remain fresh in an airtight container for up to 7 days. Notes *Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. *Cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Recipe source: The Perfect Chocolate Chip Cookie © Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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