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gluten free brown butter cookies

Gluten Free Brown Butter Cookies

These gluten free brown butter cookies are thick bakery-style brown sugar cookies loaded with M&M's that your Valentine is sure to love!
Print Recipe
CourseDessert
CuisineAmerican
Keywordbrown butter, cookies, Gluten Free, valentine's
Prep Time15 minutes
Cook Time20 minutes
Servings15 large cookies
AuthorKim

Ingredients

  • ¾ lb (3 sticks or 339 g) butter
  • 2 cups (454 g) tightly packed light brown sugar
  • 4 cups (560 g) Kim's gluten free flour blend (or any gf flour blend of your choice)
  • tsp baking soda
  • ½ tsp kosher salt
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp dark rum, optional
  • 1 10 ounce bag (283.5 g) Valentine's M&M's (or any M&M's or chocolate chips)

Instructions

  • Brown butter first by placing butter in a medium saucepan over medium heat and swirling until completely melted. Once it begins to boil, keep swirling the pot until foaming subsides and butter is deep golden brown. Watch it closely so it doesn't burn.
  • Pour the butter into a small heat-safe bowl and place in the refrigerator to cool.
  • Preheat oven to 325 degrees.  Line 2 baking sheets with parchment paper.
  • Cream brown butter and brown sugar on low speed in mixer bowl (stand or handheld) until combined.  Increase speed to medium to medium-high and beat for about 4-5 minutes, until very fluffy and light in color. Scrape down sides and bottom of bowl.
  • On low speed, add eggs, vanilla, and rum (if using) and mix to combine.  Scrape down sides and bottom of bowl and blend for about 1 minute on medium speed.
  • In another bowl, whisk together flour, baking soda, and salt.  With mixer on low speed, slowly add flour mixture to butter and egg mixture until combined. 
  • Remove bowl from mixer and stir in M&M's or chocolate chips by hand.
  • Using a large scoop, scoop dough and place on parchment-lined sheet pans, about 5-6 per pan (these are large cookies).
  • Bake at 325 for 20 minutes and no longer.  Remove sheet pans from oven, but leave cookies on pans for about 3 minutes before transferring to a cooling rack to finish cooling.

Notes

*These can be frozen, either baked or unbaked.  To freeze unbaked cookies, scoop dough onto cookie sheets and place in freezer until solid.  Remove balls of dough and put into gallon-sized zip top freezer bag.  When you want fresh-baked cookies, proceed with recipe as per instructions with frozen cookie dough balls, adding about 5 minutes to baking time.