Who doesn’t love a great cookie recipe? Have you ever tried our pretzel cookies recipe? Whether you’re trying to impress your family and friends, or just looking for something sweet to snack on, this pretzel cookie recipe with M&M’s is sure to be a hit. The combination of crunchy salty pretzels mixed with the sweetness of M&M’s makes these cookies truly unique and delicious. Consider making these instead of chocolate chip cookies next time you bake. Let’s get baking!
What makes cookies stay soft and chewy?
Have you ever noticed how mushy brown sugar seems to be, especially compared to plain white sugar? Brown sugar is made by adding molasses to sugar and the molasses gives it the golden brown color and it adds moisture. Changing up how much brown sugar you use in your recipe changes the moisture in your cookies. If you prefer cookies more chewy, adjusting and using more brown sugar can help.
Egg whites can also dry out a dough as it cooks so having more yolk in your recipe than egg white will help the gluten stay nice and chewy.
You can also make your cookies bigger. They will spread and flatten less if you have bigger dough mounds on your cookie sheet. So use a larger cookie scoop, spoon or measuring cup to scoop your dough.
Some folks also suggest using a cold dough instead of room temperature ingredients to keep them from spreading so flat and becoming crunchy.
Our pretzel cookies recipe has the added crunch from pretzel pieces, so you want to make sure your cookie dough is nice and chewy making the perfect cookie texture.
What does brown sugar do to cookies?
Brown sugar adds a different flavor because if the molasses but also adds moisture as we discussed above. It also makes the dough have less air because of how compact and tight it stays while mixing leaving you with chewy cookies. Some recipes call for both white and brown sugar, or specifically call for light brown sugar or dark brown. If you want to experiment you can swap one for the other or omit one and do all brown sugar and leave out the white. Your results will be different. More brown sugar or dark brown sugar makes them rise more and spread less. For our pretzel cookies recipe you want rising and chewy results.
What's better for cookies light or dark brown sugar?
Depending on what kind of cookie you are making and the other ingredients, the sugar can react with other ingredients like baking soda or eggs and butter it can enhance or neutralize the leavening or protein development in the dough. The molasses has acid and minerals and dark brown sugar has more molasses content. All that being said, dark brown sugar is going to have a greater reaction when combined with baking soda, an alkaline, creating more air or carbon dioxide in the dough. More rising, less spreading. Since light brown sugar has less molasses it has less acid.
Why do my cookies get hard the next day?
Cookies get harder as they dry out. The less air that they are exposed to the more moisture and chewiness they will retain. All cookies whether homemade or store-bought should be stored in an airtight container to keep them from drying out and getting stale.
Do you use salted or unsalted butter for cookies?
I usually have salted butter on hand, and unless a recipe states to use unsalted I use what I have. If you have salted butter and the recipe calls for unsalted you could always just cut back on the other salt measurement. With cookies that contain pretzel you want a salty-sweet flavor but not overly salty. It is important to check your recipes before you get started and make sure you aren't over salting unintentionally. I've seen some caramel cookies, toffee cookies or cookies with dark chocolate chunks that have a recipe that calls for flaky sea salt to be sprinkled on top.
Can you freeze pretzel cookies?
Yes you can, you want to make sure they are wrapped well either in a double freezer bag or wrap them in a layer of parchment paper and foil or plastic wrap before placing them in the bag. Store in the freezer for 1-2 months.
To me, a cookie that has been frozen is not the same as a fresh one, but it isn't bad. Fresh is always best for delicious cookies.
When you are ready to bake this pretzel cookies recipe you want to make sure you have some key equipment to get started. A prepared baking sheet can be greased with butter, cookie spray or shortening and also have parchment paper.
You will want a large mixing bowl, and a wire rack for cooling. For the pretzel bits I like to have a large zipper bag and a rolling pin to smash them lightly. You want small pieces but not just tiny crumbs.
For some recipes a stand mixer or hand mixer will be useful, but you don't want to use a mixer once you add ingredients like candies or pretzel pieces as it will break them up. These ingredients should be gently folded in with a rubber spatula or wooden spoon. If you use a paddle attachment and low speed it may work ok, but I like to do this one by hand.
Which Pretzels to Use for this Pretzel Cookie Recipe
For this recipe you can use pretzel sticks but I prefer the mini pretzel twists, it makes small “C” shapes that sit down in the dough better that the sticks when they get broken up. You can always use semi-sweet chocolate chips in place of the chocolate M&M candies if that is what you have, they will still make a good cookie. The salty and sweet in this recipe creates a perfect balance of flavors and some of the best cookies we've made at our house.
Pretzel cookies with M&M's are a classic treat that everyone can enjoy! The combination of salty crunchy pretzels and sweet candy makes them irresistible! This easy recipe with simple ingredients will have you enjoying freshly baked cookies in no time at all so why not give it a try? Whether you're making them for yourself or for someone special, these delicious pretzel cookies are sure to delight adults and kids alike! So preheat that oven, get out your cooling rack and whip some up. Enjoy!
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- 1/2 cup salted butter (1 stick) softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup M&M Candies
- 48 pretzels
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, brown sugar, peanut butter, egg, and vanilla together until fluffy.
Slowly add the dry ingredients to wet mixture, beating until well blended. Fold in the M&M's candies.
Drop a tablespoon of dough onto the prepared baking sheet. Bake 12 minutes until lightly browned.
Immediately after removing from the oven, carefully press two pretzels into the top of each cookie.
Place the cookies onto a wire rack to cool completely.
Optionally, you can break up the pretzels prior to adding them. Or, add into dough.
Amount Per Serving: Calories: 346Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 9mgSodium: 778mgCarbohydrates: 65gFiber: 3gSugar: 15gProtein: 8g