M&M has created yet another “melt in your mouth, not in your hand” treat.
This time with a mini pretzel in the middle.
If you made me choose a favorite type of M&M I’d have to say peanut butter, but I figured I should give these new sweets a fair chance. After seeing some of my favorite foodies talking about their wonderful experiences with the new M&M a new recipe had to be done.
The pretzels certainly melted in your mouth when you ate these cookies, absolutely delicious. If the pretzel M&M sticks around, so will this recipe.
Pretzel M&M Cookies adapted by Two Peas and Their Pod
Ingredients: (Makes 2 dozen)
- 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 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup semi sweet chocolate chips
- 1 1/2 cups pretzel M&M’s
- dash of cinnamon
Preheat oven to 375 degrees.
Whisk together flour, salt, baking soda, and baking powder in a bowl. Set aside.
Beat butter and sugars together in a standing mixer fitted with the paddle attachment until smooth. Add egg and vanilla and beat until smooth. Then on low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M’s.
Then cover the dough and let it cool in the fridge. I like to do this with my cookies because it makes them easier to handle when getting them on the baking sheets.
Place heaping tablespoonfuls of dough on a baking sheet 2 inches apart. Bake 10-12 minutes until cookies are slightly golden around the edges. Move cookies to wire racks to cool. Voila.