Brown Butter M&M Christmas Cookies

Steps:

1. <ol>
2. <li>Room temp your eggs by letting them sit for at least 30-45 minutes on counter, cracked in a bowl, while browning your butter.<span class="Apple-converted-space">&nbsp; </span>Start off browning the butter in a medium sauce pan over medium high heat.<span class="Apple-converted-space">&nbsp; </span>Stir constantly until butter gets foamy, bubbly, &amp; starts to turn an amber color with a nutty smell.<span class="Apple-converted-space">&nbsp; </span>Remove from heat &amp; transfer to a bowl.<span class="Apple-converted-space">&nbsp; </span>Chill in freezer for 30 minutes or in fridge until ready to bake. <span class="Apple-converted-space">&nbsp;</span></li>
3. <li>In bowl of a stand mixer, beat butter, sugar, &amp; vanilla until smooth.&nbsp;<span class="Apple-converted-space">&nbsp;</span></li>
4. <li>Add in your room temperature eggs, one at a time to butter mixture, while mixing on medium-low speed.<span class="Apple-converted-space">&nbsp; </span>Mixture should become light, creamy &amp; fluffy.<span class="Apple-converted-space">&nbsp;</span></li>
5. <li>Add flour, baking soda, &amp; salt to the egg butter mixture, &amp; turn mixer on medium low speed mixing until just combined.&nbsp;<span class="Apple-converted-space">&nbsp;</span></li>
6. <li>Chop the white chocolate &amp; fold it into the batter gently along with the regular sized Christmas M&amp;M&rsquo;s.</li>
7. <li>On parchment paper on a plate or smaller cutting board, scoop roughly 2 tablespoon sized cookie dough balls.<span class="Apple-converted-space">&nbsp; </span>Place on parchment paper until no batter is left. Top each cookie dough ball with a few of both the regular &amp; mini sized M&amp;M&rsquo;s.<span class="Apple-converted-space">&nbsp; </span>Chill in freezer for at least 30 minutes, or longer in fridge until ready to bake.<span class="Apple-converted-space">&nbsp;</span></li>
8. <li>While cookie dough balls are chilling, preheat oven to 350F.</li>
9. <li>Spread cookie dough balls out evenly about 2-3 inches apart from each other onto a baking sheet with parchment paper.<span class="Apple-converted-space">&nbsp; </span>Bake for 11-13 minutes,<span class="Apple-converted-space">&nbsp; </span>or until edges are turning a golden brown but the middle is still a light color. <span class="Apple-converted-space">&nbsp;</span></li>
10. <li>Let cookies rest for at least 10 minutes on counter before handling them.<span class="Apple-converted-space">&nbsp; </span>Top with flaky sea salt (optional).</li>
11. </ol>