I really and truly can not believe two whole years have passed since I strikes publish for the first time. Who knew that the idea that I had on a whim could ever turn into something so special for me? I did not understand how people other than my family or friends will never know or read my blog (I still have some not) and I could not imagine that I will be a readership that I love and appreciate. Thank you for sticking with me as I grow as a baker, blogger and women. I hope to continue to bring inspiration and delicious recipes your way for years to come!
I knew I had to do something bright and festive to celebrate. I realize that it is the eve of Valentine's Day, but I hope you do not mind that I do not share something pink and Lovey. These cookies are all I think when it comes to fun and delicious Celebration- ness. The brown butter gives them the most perfect crispy Texture- on the edges, soft fluffy center and fully inflated. The recipe is almost exactly like the Cooks Illustrated recipe I know and love, and although I was a bit nervous to change-proportion I'm so glad I did. This recipe will be the basis for many combinations of flavors to come!
- 1 cup unsalted butter, browned and cooled
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ cups mini M & Ms
- ½ cup rainbow jimmies
- in a large saucepan, melt butter over medium-high heat until it begins to brown (it will bubble and become darker in color, but careful not to burn!) allow to cool for 30 minutes.
- Preheat oven to 325 F.
- When the butter has cooled, pour into a large mixing bowl, add or sugars. Using a hand blender (or whip) stir until well combined and smooth. Scrape the sides and add the egg and vanilla; beat until combined.
- In another bowl, combine flour, baking soda and salt. Gradually add the flour mixture and mix until just combined. Fold in the M & Ms and Sprinkles. Using a cookie scoop, portion dough into 2-inch balls and roll lightly to smooth. Bake for 8-10 minutes or until barely golden. Cool on rack.
slightly Adapted from: The Sweet Life