Jumbo Pretzel M&M Cookies

I remember the first week when Pretzel M&M's were on the market. It was basically a mad dash for the market to see who could buy them all first. Clearly I won. I stocked up on pounds and pounds of these little morsels of goodness and stashed them away in my pantry for a rainy day. Here's the deal, Pretzel M&M's are my jam. They are the perfect combo of sweet and salty and the bottom line is that you need them in your life.

Lucky for you, my friend Maria from Two Peas and their Pod has you covered! Maria and I have known each other for a few years now. She's the first person I became friends with in the food blogging world and I can vividly remember our first Blogher Food conference together.  In fact without her, I wouldn't have even made it to the conference since she found me a ticket at the last minute! She's a total doll and I'm so excited for her because she has a gorgeous new e-cookbook out! Cookie Cravings. And when I say gorgeous, I really mean it! Heidi from Foodie Crush did all the photography for the book and it is beautiful. You literally turn each page and want to eat each and every cookie. You see, Maria is the cookie queen. That girl knows her cookies! And I'm a sucker for a good cookie! It's one of the many reasons we get along so well 🙂

And without further ado... here is one of my favorites from Maria's new book!

Jumbo Pretzel M&M Cookies

Author: Gaby Dalkin
5 from 1 vote
Here’s the deal, Pretzel M&M’s are my jam. They are the perfect combo of sweet and salty and the bottom line is that you need them in your life.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12 cookies


  • 3 ¾ cups AP Flour
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup butter at room temp
  • ¾ cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 ½ tablespoon vanilla extract
  • 1 ½ cups semi sweet chocolate chips
  • 1 cup Pretzel M&M's
  • 1 cup chopped pretzels
  • sea salt for sprinkling


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper
  • In a large bowl sift together the flour, baking soda and salt and set aside.
  • In a stand mixer, combine the butter and sugars until smooth. About 3 minutes. Beat in the eggs and vanilla and scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix. Stir in the chocolate chips, pretzel M&M's and chopped pretzels.
  • Using a ¼ cup scoop, scoop the dough onto the baking sheets. 6 cookies per baking sheet since they are jumbo! Using the palm of your hand, flatten out the cookies a bit and sprinkle with a touch of sea salt.
  • Bake the cookies for 12 minutes until the edges just barely turn golden brown. Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a cooling rack. Repeat the process with the remaining dough.


These are perfect for sharing. Or go all out and serve them warm with ice cream, just like a restaurant would.

Nutrition Information

Calories: 642kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 478mg | Potassium: 219mg | Fiber: 3g | Sugar: 50g | Vitamin A: 562IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 4mg
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  1. By far, the best cookie ever is a coconut macaroon, with or without Craisins.......so stinkin' yummy!!!! Okay, chocolate chips cookies are wonderful too!!!!

  2. I love all cookies, but never had a favorite...until now. Pretzel M&Ms are my personal kryptonite- with shame I admit that when they first came out, I was eating around 4 bags a day. I needed an intervention. And once I bake these cookies today, I may need another intervention.

  3. My favorite is a chocolate cookie with peanut butter cup chunks or(PB cup baking chips)
    I LOVE peanut butter cups in their original form but adding to a cookie is a double bonus!
    Texture is Soft and gooey, when they are warm and you bite into them the chocolate and peanut butter ooze together. mmm!

  4. Ooh... I love all cookies. Um, I love a good moist oatmeal chocolate chip one, but a good soft homemade gingersnap molasses cookie is hard to beat. 🙂

  5. OATMEAL CHOCOLATE CHIP!!! they have a bit of a crunch but are so soft and moist. yumm!!!!

  6. I just bought a bag of these yesterday!!! I think I now have a plan for them!!! <3<3<3


  7. I love a chocolate chip shortbread style pan cookie I make. You pat it in the pan and when it cools break it apart. I have never figured out what it is, but there is some addictive quality in it that makes me need to come back for another and another and another. Usually I like cookie dough more than the actual cookie, but with these I can't stop.

5 from 1 vote

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