Thick Halloween M&M Stuffed Chocolate Chip Cookies with Brown Butter #HalloweenCookies #MMCookies

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Издатель Oct 1, 2026

Ingredients (3 servings, makes 3–4 large cookies)
¼ cup salted butter (4 tbsp, 57g), to brown
¼ cup light brown sugar, packed
1 tbsp + 1 tsp granulated sugar
1 tbsp + 1 tsp beaten large egg (about ⅓ of an egg)
1 tsp heavy cream
1 tsp vanilla bean paste
¾ cup all-purpose flour (90g), spooned and leveled
2 tsp cornstarch
A generous ⅛ tsp baking soda
⅛ tsp salt
⅓ cup Halloween M&Ms, plus 2 tbsp for topping
¼ cup semi-sweet chocolate chips
3–4 squares dark chocolate (from a chocolate bar), for stuffing
Preparation Method
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Melt the butter in a light-colored saucepan over medium heat. Swirl until it turns golden brown and smells nutty, then take it off the heat and let it sit for 1–2 minutes.
Pour the hot browned butter over the brown and granulated sugars and mix well. Let it cool until it is warm enough to add the egg without cooking it.
Stir in the egg, heavy cream, and vanilla bean paste until smooth.
Add the flour, cornstarch, baking soda, and salt, and fold gently. Before the dough is fully mixed, add the M&Ms and chocolate chips and fold until evenly combined.
Rest the dough for 1–2 minutes so it thickens.
Scoop the dough with a ⅓ cup scoop. Press a square of chocolate into each one, seal the dough around it, and shape it into a slightly tall, cone-like ball with a smooth top.
Roll the tops in the extra M&Ms and place the cookies on the baking sheet with space between them.
Bake for 15–20 minutes, until the edges are set and the tops are lightly browned. Baking time can vary with your oven and pan.
Cool on the baking sheet for a few minutes, then move to a wire rack. Serve warm.