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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
I'd have to say a good chocolate chip cookie. I love to use semi sweet chocolate, cut into chunks. The outer a bit crispy with a chewy centre... oh yum! The best part about making your own cookies is licking the bowl, beaters, and fingers, getting to use the highest quality of ingredients, and eating them warm right out of the oven with a coffee. So guess what I'll be making this afternoon 🙂
That cook book looks awesome!
I love the good old standby, chocolate chip cookies, made with love.
Such a generous giveaway and your cookies look great!
hmm... I love Orange Cookies. A little flat, a little fluffy, with a nice citrus glaze on top. They're so refreshing, it doesn't seem like you're over-eating, so you can have even more!
My fav are cherry dark chocolate walnut cookies, the balance of flavors are great and I can pretend they are a bit healthy with the walnuts in them 😉
My absolute favorite & most amazing cookies in the world would have to be Chocolate Crinkles! The bonus is that they sort of decorate themselves! They are a deliciously soft, fudge-like cookie that are encased in a generous coating of confectioners sugar. The name "Crinkle" probably refers to how the powdered sugar "crinkles" or "cracks" as the cookies bakes, revealing a little of the chocolate underneath. This must be why they are often referred to as "Black and Whites". I love to eat these Chocolate Crinkles warm from the oven when they are so wonderfully soft and just seem to melt in your mouth 🙂
Peanut butter cookies, every time. And plain, with nothing added to mar the perfect peanut buttery-ness of them. They have to be slightly underbaked too so they're a bit smooshy. And, in a pinch, if there's no pb or someone's allergic, oatmeal cookies with any combination of the following: chocolate chips (white preferably), toffee pieces, dried cranberries....om nom nom.
My Mom's molasses crinkles!!
My favorite cookie is chocolate chip. There is a local bakery that has the best version. The cookie isn't overly sweet and they use high quality chocolate. The cookie is thick with the perfect chewy texture. This bakery sprinkles sea salt on top providing the sweet salty combo that can't be beat. I bake several versions of chocolate chip cookies, but this bakery's version is the best!
Oatmeal raisin chocolate chip.
My fav cookie is a chocolate chip walnut cookie that is soft & gooey in the middle, yet crisp on the outside ...YUM!!
There is a delicious rosemary shrortbread that I found that is so buttery and perfect. They are great right out of the oven, maybe even better the next day and even 3 days later, they still are slightly crisp and still soft inside. Not too sweet either. Just perfect!
Mine is chocolate chunk and walnut cookies. I love them crisp with gooey bits of chocolate and the buttery crunch of walnuts. A good sprinkle of sea salt would elevate them to a heavenly status!
My favorite cookie is Scotch Shortbread.
I'm not sure you can call them "cookies" per se, but every year for Christmas, my mom makes 7-layer bars--graham chracker crust, sweetened condensed milk, chocolate chips, white chocolate chips, pecans, and coconut (okay, so maybe 6 layers). They taste good cold or warm, but when warm, they fall apart, all gooey with the milk and the chocolate making a layer of sweetness... Shoot. I might have to go make some now...