I really and truly can’t believe two whole years have gone by since I hit publish for the first time. Who would have known that an idea that I had on a whim could ever turn into something so special to me? I never understood how people other than my family or friends would ever find out about or read my blog, (I still kind of don’t,) and I couldn’t have imagined that I’d grow a readership that I love and appreciate so much. Thank you for sticking with me as I grow as a baker, blogger, and wife. I hope to continue to bring inspiration and delicious recipes your way for years to come!
I knew I needed to make something bright and festive to celebrate. I realize it’s the day before Valentine’s Day but I hope you don’t mind that I’m not sharing something pink and lovey. These cookies are everything I think of when it comes to a celebration- bright- fun and delicious. The brown butter gives them the most perfect texture- crispy on the edges, soft chewy center and perfectly puffy. The recipe is almost exactly like the Cooks Illustrated recipe I know and love, and though I was a bit nervous to change up the proportions- I’m so glad I did. This recipe will be the base to many flavor combinations to come!
- 1 cup unsalted butter, browned and cooled
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups mini M&Ms
- 1/2 cup rainbow jimmies
- In a large pan, melt the butter on medium-high until it starts to brown (it’ll bubble and become darker in color, but be careful not to let it burn!) Allow to cool for 30 minutes.
- Preheat oven to 325 F.
- When the butter has cooled, pour it into a large mixing bowl or and add the sugars. Using a hand mixer (or whisk) stir until well-combined and smooth. Scrape down the sides and add the egg and vanilla; beat until combined.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture and mix until just combined. Fold in the M&Ms and Sprinkles. Using a cookie scoop, portion the dough into 2 inch balls and roll slightly to smooth. Bake for 8-10 minutes or until barely golden. Cool on a wire rack.
Allowing the butter to cool ensures the M&Ms stay intact. If it's still warm they'll become a bit of a melty mess!
Adapted slightly from: The Sweet Life