30-Minute Brown Butter Easter Cookies
Nutty brown butter cookies studded with white chocolate M and M's and semi-sweet chocolate chunks, finished with pastel candies pressed into warm dough. The browned butter adds depth and complexity while the mix of chocolates creates pockets of sweetness. Perfect for Easter celebrations, spring gatherings, or any occasion calling for indulgent, chewy cookies. This version prioritizes the brown butter technique for rich flavor.
Ingredients
- 14 tablespoons butter, divided
- ½ cup sugar
- ¾ cup dark brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¾ cup flour
- ¾ cup white chocolate M and M's, pastel-coloredregular milk chocolate M and M's3/4 cupsweeteastercandyadds dairy
low confidence
- 4 ounces semi-sweet chocolate, chopped into small chunksdark chocolate4 ounceschocolaterich
medium confidence
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Melt 10 tablespoons butter in a saucepan over medium-high heat, then continue cooking until golden brown and fragrant.
- 3
Pour browned butter into a heat-proof bowl and stir in remaining 4 tablespoons butter until melted.
- 4
Add sugars and vanilla, then mix in egg and egg yolk.
- 5
Add baking soda and flour, mix until just combined.
- 6
Fold in M and M's and chocolate chunks.
- 7
Scoop dough into balls and place 2 inches apart on parchment-lined baking sheets.
- 8
Bake for 10 to 14 minutes until golden.
- 9
Press additional M and M's into warm cookies, then cool on a rack.
Tips
Brown the butter slowly and watch carefully to prevent burning. The transformation from golden to burnt happens quickly once color appears.
Don't overmix the dough after adding flour to keep cookies tender. Stop as soon ingredients are combined.
Press candies into cookies immediately after removing from oven while still warm and malleable for best adhesion.
Good to Know
Keep in an airtight container at room temperature for up to 5 days. Separate layers with parchment to prevent sticking.
Scoop dough balls and freeze on a baking sheet, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 2 to 3 minutes to baking time.
Serve warm or at room temperature with milk, coffee, or tea. Perfect for Easter baskets, spring celebrations, or casual gatherings.
Common Mistakes
Don't skip monitoring the butter while browning to avoid burnt, bitter flavors.
Don't place dough balls too close together to prevent cookies from spreading into each other.
Don't overbake; remove when edges are set but centers still look slightly underbaked for chewiness.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
low confidence
FAQ
Can I make the dough ahead of time?
Yes. Prepare the dough, scoop into balls, and refrigerate in an airtight container for up to 3 days. Bring to room temperature for 10 minutes before baking, or add 1 to 2 minutes to baking time if baking cold.
What if I don't have brown sugar?
Mix granulated sugar with molasses at a 1:1 ratio by weight, or use all granulated sugar for a slightly less caramel-forward flavor. The cookies will still taste good but lose some depth.
Can I freeze baked cookies?
Yes. Cool completely, layer in an airtight container with parchment, and freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.