A perfect addition to any holiday dessert bar! These cookies have a delicious twist with the brown butter, topped with holiday m&m's!
Ingredients
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1 cup butter
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1 cup dark brown sugar, packed
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1/2 cup white sugar
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1 egg + 2 egg yolks
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2 tsp. vanilla
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1/2 tsp. salt
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1 tsp. baking soda
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2 tbsp. cornstarch
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2 cups all-purpose flour
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1 cup holiday m&m's
- 1/2 cup semi-sweet chocolate chips
Instructions
Making the Browned Butter
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In a medium saucepan, melt the butter over medium heat. Continuously stir for a couple of minutes while the butter is boiling, and it changes from yellow to golden brown.
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Once the butter changes to a dark brown and brown bits appear, remove it from the heat and transfer to a heatproof bowl. The butter at this point should have a nutty smell and have bubbles on top.
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Let the butter cool in the fridge for 1 hour, or until it turns solid.
Making the Cookies
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Cream together the solidified browned butter and sugars until fully combined.
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Mix in the vanilla, egg, and egg yolks.
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Fold in the salt, baking soda, and cornstarch, and combine.
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Mix in flour one cup at a time, followed by the chocolate chips and m&m's, making sure not to over-mix the dough.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top.
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Scoop dough using an ice cream scoop and roll into a large ball using your hand.
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Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.
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Bake for roughly 13-15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.
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Remove from oven and cool on rack for 15 minutes
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Yields: 12 large cookies
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