Holiday M&M Cookies

Brown the butter in a saucepan over medium heat until it turns golden and smells nutty. Pour into a bowl and let cool until just warm, not hot. In a large bowl, whisk the browned butter with brown sugar until glossy and smooth. Add the egg, egg yolk, and vanilla extract and whisk until fully emulsified and slightly thickened.

Add the flour, cornstarch, baking soda, and salt. Fold gently until just combined and no dry pockets remain. Fold in the holiday M&M’s evenly throughout the dough.

Portion the dough into 12 large balls, about 3 tablespoons each. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour to help the cookies hold their shape.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Bake 5–6 cookies per tray for 11–13 minutes, until the edges are set and lightly golden while the centers remain soft and slightly underbaked.

Let the cookies rest on the baking sheet for 10 minutes before transferring to a cooling rack.