I had been dreaming of making these cookies ever since I saw the new pretzel M&M’s. Last summer, I made these chocolate chip-pretzel cookie bars that we loved, so I was sure that the new M&M’s would be great in cookies. The sweet-salt combo of the chocolate and pretzels definitely gets an A+ in my book.
Before I was able to make the cookies, I saw this recipe from Maria and Two Peas and Their Pod. In reality, I had just been talking about how good those M&M’s would be in cookies with my housemates the same night that Maria posted the recipe. I must not have been the only one craving that combination =)
Maria’s recipes are always delicious, so I ended up using her recipe as the basis for my cookies while I was in Arizona last week. Our verdict: the cookies definitely lived up to my anticipation. My husband has already asked me a couple of times to post the recipe because he wants to make another batch with his leftover M&M’s =)
Pretzel M&M Cookies
Adapted from Two Peas and Their Pod
2-1/2 c. all purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1/4 tsp. baking powder
1 c. (2 sticks) unsalted butter, room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
2 large eggs
1 Tbsp. vanilla extract
1 c. milk chocolate or semi-sweet chocolate chips
1-1/2 c. pretzel M&M’s
Preheat the oven to 350 degrees.
Whisk flour, salt, baking soda, and baking powder in a medium bowl, set aside. Cream together butter and sugars together in a stand mixer fitted with the paddle attachment until light and fluffy, about 4-5 minutes. Add eggs individually and beat well after each one. Add vanilla and beat until smooth. On low speed, slowly add in the flour mixture until just combined. Stir in the chocolate chips and M&M’s.
Roll into balls and press down on prepared baking sheets about 2 inches apart. Bake 9-12 minutes or until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.