Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Blue Diamond, Bob's Red Mill, Borden, brown sugar, browned butter m & m cookies, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, nescafe, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I think that M & M cookies are quite possibly one of my favorite varieties of the circular treat of happiness aka “cookies.” I love how colorful they look sitting on a pretty plate waiting to be eaten. I sometimes make a batch of these cookies so that my children have a sweet surprise to come home to after school. Talk about a yum fest! I never thought that these cookies could get any better than they already are and then i discovered browned butter. Roll out the red carpet, strike up the band, and pour the champagne.
You wouldn’t believe how great these cookies are if I told you so you ar just going to have to try them out for yourself. One good thing about browned butter M & M cookies is how easy they are to make. There’s no fancy footwork here, folks.
Recipe and photo courtesy of Ree Drummond.
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