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Ellen of Off-Script Recipes shares her Original Recipe for Brown Butter Pretzel & M&M Two-Bite Cookies
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Brown Butter Pretzel & M&M's® Two-Bite Cookies
Active Prep Time
30 mins
Cook/Set Time
20 mins
Total Time
50 mins
 

A one-of-a-kind two-bite cookie with brown butter, pretzels, M&Ms®, and bittersweet chocolate.

Primary Course: Dessert
Primary Cuisine: American
Serves/Makes: 3 to 4 dozen
By: offscriptrecipes.com
Ingredients
  • 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)
Instructions
One: Brown the Butter:
  1. 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.
Two: Preheat the Oven:

  1. Meanwhile, preheat your oven to 375°.

Three: Combine the Dry Ingredients:
  1. Mix the flour, baking soda, baking powder, and salt in a large bowl.
Four: Beat Together Sugars & Wet Ingredients:

  1. 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.

Five: Combine the Wet & Dry Ingredients:

  1. 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.

Six: Bake the Two-Bite Cookies:

  1. 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.

Tips

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!