Get ready to make some cookie magic happen! These brown butter M&M chocolate chip cookies are like a party in your mouth, combining the nutty goodness of browned butter with colorful M&Ms and rich semi sweet chocolate chips. They bake up in ONE pan, no scooping, no rolling, no chilling, just thick, chewy, bakery style cookie bars that slice into perfect squares. Whether you are a total baking newbie or a seasoned pro, this easy sheet pan recipe will have you pulling a batch of cookie bliss out of the oven in under an hour.
I first made these for a Fourth of July BBQ because I needed something that would feed a crowd without me standing over the oven baking tray after tray. The whole pan disappeared before I even got a photo, and now they are the recipe my friends and family beg me to bring to every single gathering. Red, white, and blue M&Ms for summer, pastels for Easter, red and green for Christmas, this is the ONE base recipe you can dress up all year long.
The real magic here is the brown butter. That extra ten minutes on the stove is what takes these from a good cookie to the BEST cookie you have ever put in your mouth. It adds this deep, nutty, almost toffee like flavor that you just cannot get any other way. Trust me, once you brown butter for cookies, you will never go back.
P.S. Do not skip the cooling step! I know it is torture to wait, but the center finishes setting as the pan cools, and that is exactly what gives you that gooey middle with the crisp, chewy edge. Slice too soon and they will fall apart on you.
Ingredients:
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Unsalted Butter: Butter adds richness and depth to the cookies, and by browning it you unlock a nutty, caramelized flavor that elevates every bite. The fat also creates that tender, soft, chewy texture we are after. I use unsalted so I can control exactly how much salt goes into the dough.
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Brown Sugar: Brown sugar brings moisture and a gentle molasses flavor that plays perfectly with the nutty browned butter. It is the main reason these bars stay so soft and chewy in the middle. Those caramel notes deepen the whole flavor of the cookie.
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Granulated Sugar: Granulated sugar adds sweetness and helps with structure and spread. It gives you those slightly crisp, golden edges while the center stays soft. Using both sugars together is the secret to the ideal texture.
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Eggs and Egg Yolk: Eggs bring structure, moisture, and richness, while the extra yolk adds even more fat for a chewier, more decadent bar. They also bind everything together so the cookies hold their shape when you slice them.
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Vanilla Extract: Vanilla rounds out and enhances every other flavor in the bowl, adding a warm, sweet aroma. It is a classic for a reason, and even a splash makes a big difference. Use pure vanilla if you can for the best flavor.
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All-Purpose Flour: Flour is the backbone of the dough, giving the bars structure and stability so they rise and hold together. All purpose is versatile and gives you that perfect balance of chewy center and crisp edge. Be sure to spoon and level it so you do not pack in too much.
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Cornstarch: Cornstarch is my little secret for an extra tender, soft texture. It gently softens the proteins in the flour and helps keep the bars thick instead of spreading thin. Just a teaspoon makes them noticeably plusher.
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Baking Soda and Baking Powder: This duo controls the rise and texture. Baking soda encourages spread and that golden brown color, while baking powder adds lift and a lighter crumb. Together they give you cookies that are thick and perfectly chewy.
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Salt: Salt sharpens and balances all the sweetness so the flavors really pop. It is a small amount that does a big job. A finishing sprinkle of flaky salt on top is never a bad idea either.
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M&Ms and Semi-Sweet Chocolate Chips: M&Ms bring the color, crunch, and fun that make these bars a showstopper on any table. Semi sweet chocolate chips melt into rich, gooey pockets of deep chocolate flavor. Using both means every single bite is loaded with chocolate.
Substitutions and Modifications
- Swap the M&Ms: Reese’s Pieces, Heath bits, chopped candy bars, white chocolate chips, or holiday colored M&Ms all work beautifully.
- Make them scoop cookies: Chill the dough 30 minutes, scoop onto a lined sheet, and bake at 350°F for 10 to 13 minutes.
- Gluten free: Use a 1 to 1 gluten free baking flour blend that contains xanthan gum.
- Add flaky salt: A sprinkle of flaky sea salt over the top before baking takes them over the top.
- Brown butter shortcut: No time to brown butter? Melted regular butter still works, you will just miss a little of that nutty depth.
Why You’ll Love This Recipe
- No scooping, no chilling, no fuss. You get all the flavor of classic brown butter cookies in a fraction of the time because everything bakes in one sheet pan.
- Feeds a whole crowd. One pan slices into 24 thick bars, which makes this my go to for parties, potlucks, bake sales, and holidays.
- Endlessly customizable. Swap the M&Ms for any holiday color or any mix in you love, and you have a brand new treat every single time.
Equipment Needed
- Medium saucepan (light colored so you can watch the butter brown)
- Large mixing bowl
- Separate medium bowl for dry ingredients
- Whisk and a rubber spatula
- Quarter sheet pan or 9×13 inch baking pan
- Parchment paper
- Measuring cups and spoons
The Best Brown Butter Sheet Pan M&M Chocolate Chip Cookies Recipe
Video
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups brown sugar
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups M&Ms
- ½ cup semi-sweet chocolate chips
- ¼ cup sprinkles optional
Instructions
- Brown the butter. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, keep cooking and stirring frequently. The butter will foam and then turn golden brown with little brown specks at the bottom and a nutty aroma. Immediately pull it off the heat so it does not burn, pour it into a large mixing bowl, and let it cool about 10 minutes.
- Mix the wet ingredients. Add 1 1/4 cups brown sugar and 1 1/4 cups granulated sugar to the cooled brown butter and mix about 2 minutes until fully combined. Add 2 eggs, 1 egg yolk, and 1 tablespoon vanilla extract, then mix another 1 to 2 minutes until smooth and creamy.
- Whisk the dry ingredients. In a separate bowl, whisk together 3 cups all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
- Combine. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Fold in 1 1/2 cups M&Ms and 1/2 cup semi sweet chocolate chips until evenly distributed.
- Bake. Preheat your oven to 350°F (175°C). Press the dough evenly into a parchment lined quarter sheet pan or 9×13 inch pan. Bake 18 to 22 minutes, until the edges are slightly golden. Do not over bake, you want the center to look just set.
- Cool and slice. Let the bars cool completely in the pan so the center finishes setting. Once cooled, slice into 24 pieces and serve.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Fridge: Keep refrigerated in an airtight container for up to 10 days. Let them come to room temperature or warm slightly before serving.
- Freezer: Freeze the baked bars in a single layer, then transfer to a freezer safe bag for up to 3 months. Thaw at room temperature, or reheat in a 350°F oven for 5 to 10 minutes.
Tips and Tricks
- Watch the butter closely. It goes from golden to burnt fast, so stir constantly and pull it the second it smells nutty and turns amber.
- Do not overmix the dough. Fold just until the flour disappears to keep the bars tender instead of tough.
- Under bake slightly. The center keeps cooking as the pan cools, so pull them when the middle looks just set for that gooey texture.
- Reserve some M&Ms for the top. Press a few extra onto the surface before baking for that picture perfect bakery look.
Frequently Asked Questions
Should I use a 9×13 pan or a sheet pan?
Use a quarter sheet pan or a 9×13 inch pan, they are about the same size. A larger half sheet pan will make the bars too thin and they will bake much faster, so watch them closely if that is all you have.
Can I turn this into regular scooped cookies?
Yes! Chill the dough for 30 minutes, scoop it onto a lined baking sheet, and bake at 350°F for 10 to 13 minutes until the edges are set.
How do I know when the brown butter is ready?
Look for golden brown specks at the bottom of the pan and a warm, nutty aroma. The color will shift from pale yellow to a light amber. The moment it hits that stage, take it off the heat so it does not burn.
Why are my bars not setting in the middle?
The center firms up as the pan cools, so this is completely normal. If they still seem raw after cooling, your oven may run cool, so add a few extra minutes next time and check for golden edges.
Can I make these ahead of time?
Absolutely. They keep beautifully for 5 days on the counter, and you can also freeze the baked bars for up to 3 months. They are a great make ahead treat for parties and holidays.
What other mix ins work in this recipe?
Reese’s Pieces, Heath bits, chopped candy bars, white chocolate chips, butterscotch chips, or holiday colored M&Ms are all delicious. This base recipe is endlessly customizable.
More Recipes You’ll Love
- The Best Homemade Brown Butter Cookie Dough Ice Cream
- Triple Berry Custard Crumble Buns
- No-Churn Tiramisu Ice Cream
- Fluffy Mango Custard Crumble Buns
Let’s Bake Together
These Brown Butter Sheet Pan M&M Chocolate Chip Cookies are the ultimate treat for any occasion, and I cannot wait for you to make them your own. If you bake a batch, please come share it with me! Tag your creations on Instagram @munchiesbymallory and on TikTok @munchiesbymallory, and use #munchiesbymallory so I can see and celebrate your gorgeous cookie bars. Happy baking, friend!
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