Start by browning your unsalted butter. In a saucepan over medium heat, melt the butter, swirling it occasionally until it turns golden brown and releases a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt to ensure even distribution.
In a large mixing bowl, combine the browned butter, dark brown sugar, and granulated sugar. Whisk until smooth and creamy, then add vanilla extract and eggs, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to prevent tough cookies.
Fold in the M&M Minis with a spatula until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes for the best texture.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper while the dough chills.
Once chilled, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes until edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
