Peanut Butter Pretzel M&M Cookies

Sometimes I still really miss the crispy M&MS, which haven’t existed (in the States) since 2005. A pretty exciting alternative, though, are the newish pretzel ones. As in many snack-things, the salt is what sells it. Yum! The perfect complement to a peanut butter cookie.

Wikipedia tells me that “[i]n July 2009, a study showed that a dye similar to that in blue M&M’s showed benefits in helping paralyzed rats to walk again.” I don’t know what to do with this information.

Ingredients:

  • 1/2 cup unsalted butter, room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups pretzel M&Ms

Cream the butter and sugars together until light and fluffy. Beat in the peanut butter, scraping down the sides of the bowl once in the middle.

Beat in the egg and vanilla until evenly mixed in.

Beat in the baking soda and flour, starting with the mixer on slow. Beat until just combined, scraping down the bowl once or twice in the middle.

Fold in the M&Ms, then form the dough into a rough disk on some saran wrap. Refrigerate for at least half an hour.

Preheat the oven to 350 degrees. Scoop the dough into rounded tablespoons at least an inch apart on two ungreased baking sheets.

Used a scoop for a change.

Bake for 9-10 minutes. They don’t brown much, and come out of the oven a bit puffy and then flatten some as they cool. Let cool at least 20 minutes on the sheet and they’ll hold together when you try to pick them up.

The ones on the right are straight out of the oven, the other had 10 minutes to deflate. I don’t think it’s necessary to bake one pan at a time, I just…did.

Another hit with the floor hockey team! I would definitely make these again. Next time, though, I might flatten the dough balls out so that they’re a bit more even not bulges with flat edges.

Peanut Butter Pretzel M&M Cookies

  • 1/2 cup unsalted butter, room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all purpose flour
  • 1 1/4 cups pretzel M&Ms

Cream the butter and sugars together until light and fluffy. Beat in the peanut butter, scraping down the sides of the bowl once in the middle. Beat in the egg and vanilla until evenly mixed in. Beat in the baking soda and flour, starting with the mixer on slow. Beat until just combined, scraping down the bowl once or twice in the middle. Fold in the M&Ms, then form the dough into a rough disk on some saran wrap. Refrigerate for at least half an hour.

Preheat the oven to 350 degrees. Scoop the dough into rounded tablespoons at least an inch apart on two ungreased baking sheets. Flatten each ball slightly by pressing down with your hand or a spatula.

Bake for 9-10 minutes. Let cool on the pan at least 20 minutes before trying to move.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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2 Responses to Peanut Butter Pretzel M&M Cookies

  1. I support the salty/sweet cookie concept so hard.

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