Brown Butter Monster Cookies
PREP TIME: 1 HR | COOK TIME: 12 MIN | YIELD: 12-15 COOKIES
Scrumptious Moment
I lovedddd the Corner Bakery Monster Cookies - those colorful mini M&M–studded beauties that were covered edge to edge in candy. I actually recreated them once before, but this time I wanted to add a little more texture. I’m not a big chocolate Oreo girl, but the golden ones are totally my weakness. So I mixed them in along with a handful of extra potato chips for the ultimate cookie: crunchy, salty, chewy, and just pure perfection in every bite.
BROWN BUTTER MONSTER COOKIES
If you’ve ever had a Monster Cookie, you know the magic of a cookie that’s chewy, chocolatey, and packed with color in every bite. These are my upgraded version, a little nostalgic and a little extra. It all starts with melted or browned butter for that deep, nutty flavor that makes the dough irresistibly rich. Then come the brown sugar and vanilla for warmth, and a mix of mini M&Ms, crushed golden Oreos, and potato chips for the perfect balance of sweet, salty, and crunchy. The dough chills just long enough to build that chewy texture, and once baked, the cookies come out with golden edges, gooey centers, and those signature crackly tops. A final sprinkle of flaky sea salt seals the deal, and every bite is buttery, crispy, colorful perfection.
Ingredients
1 1/2 sticks of salted butter
1 cup of light brown sugar
1/4 cup of white granulated sugar
1 large egg, and 1 egg yolk
1 teaspoon pure vanilla extract
1 3/4 cup of all-purpose flour
3/4 teaspoon of baking soda
1 cup Mini M&Ms
1/2 cup golden oreos, crushed
1/2 cup crushed potato chips
Instructions
Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk, orange zest, orange juice/extract and vanilla extract and beat well to mix sure the egg has completely dispersed.
In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
Add in your mini M&Ms, golden Oreos, potato chips and mix until dispersed throughout the cookie dough.
Cover the mixing bowl with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, roll them into more mini M&Ms, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
As soon as you take them out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!
Brown Butter Monster Cookies
Ingredients
Instructions
- Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
- In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk, orange zest, orange juice/extract and vanilla extract and beat well to mix sure the egg has completely dispersed.
- In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
- Add in your mini M&Ms, golden Oreos, potato chips and mix until dispersed throughout the cookie dough.
- Cover the mixing bowl with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
- While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, roll them into more mini M&Ms, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
- Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
- As soon as you take them out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!