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–+ servings
Brown butter cookies with pink and red M&Ms on a wire cooling rack, on a table with more candy.

Soft & Chewy Brown Butter Valentine's Day Cookies

30 minutes prep + 25 minutes cook
24 cookies
The best soft and chewy Valentine's Day cookies made with brown butter, white chocolate chunks, and festive M&Ms!

Ingredients 
US Customary - Metric

  • 1 cup plus 2 tbsp unsalted butter
  • 3/4 cup white granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3 tbsp dried milk powder
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 1/2 cups Cupid's Blend M&Ms
  • 1 cup white chocolate chips, or chopped white chocolate bar
  • sea salt flakes, for garnishing

Instructions

Making Browned Butter:

  • Place the butter into a small saucepan. Melt the butter over medium heat. Allow the butter to come up to a simmer.
  • Continue to cook over medium heat, stirring occasionally, until the butter becomes a golden-brown color. You will see little flecks of burnt milk solids on the bottom and sides of the pan. The entire process will take between 7 and 10 minutes.
  • Remove the butter from the heat and pour into a small bowl. Set the butter into the refrigerator to chill. The butter needs to be soft and semi-set, but not solid.

Making the Cookie Dough:

  • Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
  • Place the cooled brown butter into a large mixing bowl and add the white and light brown sugars. Using a stand mixer or hand mixer, beat the sugars and butter together for a few minutes, until the butter is light and fluffy.
  • Next, add the eggs and vanilla extract. Mix again for a few minutes, until the mixture is creamy.
  • In a separate bowl, combine the flour, dried milk powder, sea salt, and baking soda. Stir, then drop the dry ingredients into the wet batter.
  • Mix everything together, just until the dry ingredients are incorporated and no dry flour can be seen.
  • Next, fold in the M&Ms and white chocolate chips/chunks by hand with a spatula.

Baking Instructions:

  • Use a large, 3-tablespoon measuring scoop to measure out the cookie dough for each cookie. If you want to make smaller cookies, make sure to adjust the baking time!
  • Place the cookies onto the lined baking sheets, spacing them out. I usually make 6 cookies per baking sheet. These cookies will spread in the oven.
  • Bake the cookies at 375°F for exactly 10 minutes. The cookies will be golden around the edges and soft in the center. 
  • Immediately after removing the cookies from the oven, use a large, round cookie cutter to reshape the cookies: spin the cookie inside the cookie cutter, reshaping the edges. This will also help to thicken the edges.
  • Sprinkle the tops of the cookies with salt flakes, then use the bottom of a glass to very gently flatten the cookies.
  • Transfer the cookies onto a wire cooling rack to cool completely and enjoy!

Nutrition

Serving: 1cookie | Calories: 285kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 171mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg