Brown Butter Pretzel & M&M’s® Two-Bite Cookies
I’ll be honest, I thought brown butter was just a fad—a way for bakers and bakeries to keep-up with the times and differentiate their version of a classic from another. Then I tried it. Let me tell you, it makes a difference—especially when combined with a salty finish! For one, it brings a deeper, richer color to the cookies—always a good indicator of decadence. And two, it gives the cookies a slightly nutty flavor even if there are no nuts to be found. These two-bite cookies are a childhood dream come true.
A one-of-a-kind two-bite cookie with brown butter, pretzels, M&Ms®, and bittersweet chocolate.
- 1 c. (2 sticks) unsalted butter, softened
- 2 and 1/3 c. all-purpose flour (spoon flour into measuring cup, see TIP A below)
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 3/4 tsp. fine sea salt
- 1 c. light brown sugar, gently packed
- 1/2 c. granulated sugar
- 2 large room temperature eggs
- 2 tsp. pure vanilla extract
- 1.5 c. M&M's®
- 1 c. crushed pretzels (optional)
- 1/2 c. bittersweet chocolate chips (at least 60% cacao)
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Put the butter in a light-bottomed saucepan over medium-low heat (light-bottom is key so that you can see the butter turn brown). Let it melt completely and begin to crackle and foam. Once the foam becomes abundant, start to stir the butter until the foam subsides and you see the butter separate (i.e. particles of milk fat fall to the bottom of the pan). Continue stirring with brief periods of rest until the milk fats turn from white to light brown. This entire process should take about 10-12 minutes for 1 cup of butter. Once the bits of milk fat turn light brown, immediately pull the pan from the heat and let the butter cool.
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Meanwhile, preheat your oven to 375°.
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Mix the flour, baking soda, baking powder, and salt in a large bowl.
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With a standing or hand-held electric mixer, thoroughly combine the brown sugar, granulated sugar, brown butter (every last bit!), eggs, and pure vanilla extract. Let your mixer run on medium-low for a good 2 minutes to ensure all ingredients are adequately combined.
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Slowly add the dry ingredients to the wet ingredients while your mixer runs on a low-level speed. Once these ingredients are fully combined, use a spatula to fold in the M&M's®, crushed pretzels, and chocolate chips.
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Drop heaping spoonfuls of the dough into two 24-cup lightly greased, non-stick mini muffin tins or work in batches. Fill each cup to the top or slightly brimming. Bake in a preheated 375° oven for 8-10 minutes or until just golden on top. Let cool in pan before gently twisting to remove. You can freeze the baked cookies for up to 3 weeks and reheat individually in the microwave for 20-30 seconds.
TIP A: You've heard me mention this before, but a little reminder to spoon your flour from its storage container to a measuring cup can't hurt. My mom reinforced this lesson with me, and it's a baking game-changer. When you spoon your flour, it remains light and fluffy and you avoid the risk of over-measuring. If you scoop a measuring cup directly into the flour storage container, then you likely compact the flour and measure more than is needed or intended. Spooning flour is like gently packing brown sugar...it's a must-do each and every time!
GG · September 27, 2017
My granddaughter was visiting and we decided to make these cookies. She declared them “delicious!” and even BaPa had his hand in the cookie jar a couple of times. I’d never made cookies using the brown butter method but I am now a convert. Just as described, the brown butter does lend a depth of flavor. My muffin pan may be a bit bigger than the author’s because I was only able to get 33 cookies from the recipe. My bake time was just a minute or two more. Be sure not to let these overbake. I was curious whether they would be more like a muffin in texture but definitely not!. These are 2-4 bites of true perfect cookie deliciousness! Of course we had to test one while it was still warm from the oven and found it yummy but what surprised me was how good they were the next day. The crunch of the M&M’s shell sets up again and gives you that M&M sensation when you bite into the cookie! These are definitely going to be a family favorite. Thank you!
off-script recipes · September 27, 2017
Thank you, GG! So glad you gave them a try and all of your taste-testers approved:-)