Pretzel M&M Cookies
These Pretzel M&M Cookies are a perfect sweet and salty treat with a delightful crunch and bursts of chocolate. Easy to make and perfect for any occasion!
Equipment
- Large Bowl
- Medium Bowl
- Measuring cups and spoons
- Baking Sheet
- Cooling rack
- Electric Mixer
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 sticks unsalted butter at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups Pretzel M&M's
- Sea salt for sprinkling on cookies
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside for later use.
- In a separate bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to avoid tough cookies.
- Gently fold in the semi-sweet chocolate chips and Pretzel M&M's until evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Before baking, sprinkle a pinch of sea salt on top of each cookie to enhance flavor and add crunch.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but centers are still soft. Cookies will continue to bake on the sheet after removal.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to a week for best freshness.
- Freeze cookie dough balls on a baking sheet before transferring to a freezer bag for easy baking from frozen.
- Try swapping half the butter for unsweetened applesauce to reduce fat while maintaining moisture.