These cookies are so darn good that you can eat about 6 of them before you even say the name of them! :o)
Saturday morning I decided to play around a little and experiment with some Splenda baking. I also wanted to try making browned butter cookies because I am addicted to the taste/smell of brown butter. Several other bloggers have already gone this route so its not a new concept by any means – but I did use Splenda Brown Sugar for Baking in the recipe and I must say I am impressed with how well they turned out. My only complaint is that the day after they get crunchy and aren’t soft anymore – fortunately this recipe didn’t make too many cookies – so its a great cookie to make if you intend to eat them all in one day. ;o) (for the record, we didn’t eat them all in one day which is how I know they are hard on the 2nd day!)
These were so easy and quick to throw together. The toughest part would be to make sure your butter doesn’t burn while browning it. They scoop out so easy and don’t take long to bake. A yummy treat to have around for once and a while!
Browned Butter Mini M&M and Pecan Cookies with Grey Sea Salt
1 stick unsalted butter, browned and cooled slightly
1/4 cup brown sugar splenda
1/2 cup light brown sugar
1//2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
grey sea salts – a generous pinch – crumbled
1-1/2 cups flour
1/2 cup chopped pecans
1/2 cup mini M&M’s
Mix browned butter with sugars until combined. Add egg and vanilla and mix well. Mix together flour, baking soda, baking powder and grey sea salts. Stir into butter/egg mixture. Stir in m&m’s and chopped pecans. Scoop with small cookie scoop and flatten some after placing cookie on baking sheet. Sprinkle with more grey sea salt if desired. Bake 7-8 minutes or until cookie is set.