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These chewy brown butter peanut M&M cookies are made from scratch for a dessert that’s simple to make but ridiculously delicious. Based on the classic treat, this version has toasty brown butter and peanuts for a nutty, caramelized flavor. They’re truly the best M&M cookie ever!

A pile of brown butter peanut M&M cookies on a white counter.

During this time of the year where perhaps the gloomy weather is weighing on us a bit more than it was back in, I don’t know, December, we need something to spark a little joy. So, if the question is, how do we get through the most bleh part of the year and maintain our sanity? Then, I will offer up the only answer I know to be true: cookies.

When it comes to cookies in these situations, I’m looking for a quick and easy recipe. Chewy coffee cookies and these cute mini chocolate chip cookies are two of my go-tos. But, if the goal is also to spark the utmost joy, then why wouldn’t we step it up a notch and also throw a few handfuls of confetti-colored candy into the mix?

I learned the secret to perfect, chewy bakery style M&M cookies back when I was in pastry school. So, while yes, M&M cookies are a little basic, I can guarantee you that this recipe is anything but. The combo of milk chocolate, peanuts, and brown butter work together for an otherworldly experience, trust me.

Use regular M&Ms

A white bowl of flour next to white bowls of flour, peanuts, sugar, brown sugar, chocolate chips, and rainbow chocolate candies on a white counter.

Ok truth time. In this recipe, I used the Trader Joe’s M&Ms dupe because I like the muted colors lol. But, any M&M will work in this recipe. You also want to make sure they’re regular M&Ms, not peanut! Instead of using peanut M&Ms which are bulky, I like to simply add peanuts along with the candies. It also makes for a prettier, less puffy cookie.

For the dough, grab unsalted butter, all purpose flour, baking soda, Morton’s Kosher salt, dark brown sugar, white sugar, eggs, vanilla extract, unsalted peanuts, and semi-sweet chocolate chips for extra chocolate.

Now is a great time to bust out the seasonal M&Ms for Christmas, Valentine’s Day, Easter, etc.!

Brown butter & prep

Three images; the first is brown butter in a white pan. The second is brown butter in a brown bowl next to a white bowl of rainbow chocolate candies on a white counter. In the third photo, a hand is whisking flour in a white bowl.
Melt the butter in a shallow pan over medium low heat. Cook, swirling occasionally, until the butter smells nutty and has brown bits on the bottom. Then, immediately pour the brown butter into a large mixing bowl and let it cool. In a small bowl, whisk together the flour, baking soda, and salt.

Make the dough

Three steps to making cookie dough. In the first, a hand is pouring eggs into a white bowl of butter and sugar on a white counter. In the second, a green mixer is mixing flour into the butter mixture. In the third, a hand is using a rubber spatula to mix the cookie dough.
Add the sugar and brown sugar to the brown butter. Beat until the mixture is thoroughly combined. Next, add the eggs and vanilla extract. Mix the flour into the butter-sugar mixture in 2 batches. The dough will be a bit loose. Then, cover the bowl and let it chill in the fridge for at least 1 hour or overnight.

Make sure you chill the dough for at least 1 hour or they will spread out too much. This is because the butter needs to firm up a bit, especially since we’re browning it!

Bake & decorate

Three images to making cookies; in the first, a hand is mixing cookie dough with rainbow chocolate candies in a white bowl on a white counter. In the second, a hand is placing a cookie dough bowl on parchment paper. In the third, a hand is placing candies on a pan of cookies.
Once the dough is chilled, add the peanuts, chocolate chips, and M&Ms. Next, scoop the cookie dough and roll into bowls. Place the cookie dough balls on parchment-lined sheet pans. Bake the cookies at 350°F for 8-9 minutes until the cookies are set on the edges and a bit underdone in the centers.

In this recipe, I used a #40 cookie scoop which is 2 Tablespoons. This will give us those big, gorgeous cookies! You can also use a smaller scoop, just make sure to adjust the time down by 1-2 minutes.

A hand dipping a brown butter peanut M&M cookie into a glass of milk on a white plate next to more cookies with a white and grey background.

Storing & freezing cookies

  • Store – place leftover cookies in an airtight container. They will stay good at room temperature for 2-3 days.
  • Freeze the baked cookies – line an airtight container or freezer bag with parchment paper. Place the cookies in the container or bag and freeze for up to 3 months.
  • Freeze the cookie dough – roll the dough into balls and freeze until the dough is completely firm, about 1-2 hours. Pop the frozen cookie dough balls in a parchment-lined freezer bag or airtight container. Freeze for up to 3 months. Also, no need to defrost before baking! Just add 1-2 minutes to the bake time.

The secret to pretty cookies

Want to know my secret to pretty bakery-style cookies? To make the cookies round, all you need is a big round cookie cutter or cup. Right when the cookies come out of the oven, place the cookie cutter/cup around the cookie. Then, shape the cookie into a circle with a ‘swirling’ motion. Instant round cookies! Don’t forget to place a few extra M&Ms on top for prettiness. 🙂

Two white plates with brown butter peanut M&M cookies next to cookies, M&Ms, glasses of milk, and a white linen on a white counter.

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

5 from 3 votes

Brown Butter Peanut M&M Cookies

Yield: 32 cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes
These brown butter peanut M&M cookies are chewy, simple, and made from scratch for an easy but ridiculously delicious treat! Based on the classic M&M cookie, this version has toasty brown butter and peanuts for a nutty, caramelized flavor. They're truly the best M&M cookie ever!
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Ingredients

  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 1/4 cups dark brown sugar (or light brown sugar)
  • 1/3 cup white sugar
  • 2 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup M&MS, plus more for decoration

Equipment

Instructions 

  • To brown the butter, melt the unsalted butter in a shallow, light-colored pan over medium-low heat. Cook, stirring frequently, for 5-7 minutes. At first the butter will foam up and get bubbly, but eventually, you will start to see small brown bits on the bottom of the pan. It’s ready when the butter is golden-brown and smells nutty and caramelized. Immediately remove the butter from the heat and pour it into a large heat-proof bowl to cool for 5-10 minutes.
  • Meanwhile, whisk together the all purpose flour, baking soda, and Kosher salt in a small bowl. Set aside.
  • Next, add the dark brown sugar and white sugar to the brown butter. Using an electric hand mixer, beat the butter and sugars together until it’s well-combined, 1-2 minutes. Next add the eggs one at a time until incorporated. Mix in the vanilla extract.
  • Add half of the flour mixture to the sugar-butter mixture until mixed. Then, add the remaining flour mixture, beating just until the dough forms. Use a rubber spatula to ensure there are no dry spots. The dough will be a bit loose, but it will thicken once it's chilled. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or overnight.
  • Once the dough is chilled and you're ready to bake, preheat the oven to 350°F. Line two sheet pans with parchment paper. Then, remove the dough from the fridge and gently fold in the unsalted peanuts, semi sweet chocolate chips, and M&Ms until they’re well distributed.
  • Using a #40 cookie scoop (2 Tablespoons), scoop the cookie dough and roll into balls with the palms of your hands. Place the cookie dough balls 3 inches apart on the parchment-lined sheet pans (they will spread quite a bit). 
  • Bake for 8-9 minutes until the edges are set and the centers are still a bit underdone. Remove the cookies from the oven and immediately press 4-5 M&Ms on top of the cookies if desired (this is just for aesthetic purposes).
  • Let the cookies cool for 10 minutes on the pan, and then transfer to a wire rack to cool completely. Enjoy!

Notes

To properly measure the flour, fluff it with a whisk or fork. Scoop the fluffed flour into a measuring cup and level it off without packing it in.
The dough must be chilled before you bake the cookies. Because of the melted brown butter, the dough is loose before it is refrigerated. If you bake them right away, the cookies will spread out too much.
If the dough is too stiff out of the fridge, let it warm up for 30-60 minutes. This usually only happens if the dough is chilled overnight. If it’s only been chilling for 1-2 hours, it should be fine to add the mix-ins right away.
The cookies may look a bit underdone in the centers when they’re finished baking, but they will continue to cook on the pan. Avoid over-baking the cookies or they may end up crunchy instead of chewy.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1cookie, Calories: 173kcal, Carbohydrates: 19.5g, Protein: 2.6g, Fat: 9.6g, Saturated Fat: 5.6g, Cholesterol: 29mg, Sodium: 166mg, Potassium: 69mg, Fiber: 0.7g, Sugar: 11.8g, Calcium: 26mg, Iron: 1mg
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