The baking bug bit me again recently when a desire for cookies crept up. So I hit up Pioneer Woman, Ree Drummond for a solid recipe. Feel free to click the link for her actual recipe or just follow my slightly adjusted one below.
I would recommend browning you butter ahead of time- as it needs 30 minutes to sit before adding to the cookie dough. Don’t forget your skillet! 😉
2 sticks of salted butter (1 cup) – 1 stick for the browning & a softened stick for the dough
1 cup of brown sugar
1 tablespoon of vanilla
2 cups of all-purpose flour
2 teaspoons of ground coffee (Ree’s recipe calls for instant)
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of M&M’s (I used a bag)
Add 1 stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes. Stir occasionally to keep the butter moving.
When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan).
Pour butter (and all the goop) into a glass bowl or jar.
Allow it to cool completely for 30 minutes!
preheat oven to 375 degrees (or 350 for a little longer if you don’t want your cookies as brown).
cream the butter with sugar and brown sugar. add eggs and vanilla. beat until smooth.
with your mixer on medium-low, drizzle in the browned butter (every last bit!). mix until it’s all good and combined.
IN A SEPARATE BOWL, combine the flour, coffee, baking soda, and salt. stir them up and add to the other mixture a little at a time. mix on low.
when it’s blended nicely, add M&M’s.
scoop the dough out in teaspoon-size bits and place on a cookie sheet. I line mine with parchment paper. bake 8-9 minutes. (longer if you’re doing the 350 temp thing)
let them rest a minute or two before transferring to a cookie rack.