Raise your hand if you like cookies? Good, now quickly put it down in case someone walks past and is wondering why your hand is raised.
With Easter happening on Sunday and all the Easter candy going on sale Monday morning, this is the ideal recipe for the marked down pastel M&M. If you’re anything like me, they will be calling to you from CVS as you walk past the seasonal aisle. If you pick them up, this year you don’t have to feel guilty because you can turn them into these giant, delicious cookies . . . . for you and your coworkers (if you need the excuse as to why you’re buying so many bags of M&Ms.)
I call this recipe Browned Butter Kitchen Sink Cookies because I went through my pantry and added what felt like everything but the kitchen sink–Pretzel M&Ms, dark chocolate chips, and honey roasted peanut. What I love about this recipe is you can combine all the leftover Easter candy for this recipe (ok, maybe not the jelly beans) but chop up a few peanut butter eggs or malted milk balls and play around. The cookies turn out large and in charge with a soft center and even distribution of goodies.
Browned Butter Kitchen Sink Cookies (adapted from That Skinny Chick Can Bake)
- 14 tablespoons butter
- 1/2 cup sugar
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla
- 1 egg
- 1 egg yolk
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cup flour
- 3/4 cup M&M (any type you choose– I used the pretzel M&Ms)
- 1/2 honey roasted peanuts
- 1/2 cup dark chocolate chips
1. Melt 10 tablespoons of butter in a saucepan over medium high heat. Then continue to cook a few more minutes until golden brown in color with a nutty smell. Stir the butter occasionally. Please note, there will be little particles in the butter from the browning process.
2. Transfer the butter to mixing bowl and add the remaining four tablespoons of butter. Stir until everything is melted together. It helps to model your apron for your dog and husband to help pass the time.
3. Then add the ingredients in the following order (mixing after each one): sugar, vanilla, egg/yolk, baking soda/salt, flour.
4. Try not to trip over the dog who heard, “Cookies” and made herself at home.
5. Finally add all the good stuff– 1/2 cup M&Ms, peanuts, dark chocolate chips, and mix.
6. As you can see, I made these into big cookies– scoop about a 1/4 of a cup of cookie dough onto a cookie sheet (greased, lined, silpat, you get the idea).
7. Take the remaining M&Ms and push into the cookies to make them look even prettier.
8. Bake at 375 degrees for 10-14 minutes.