The last dessert I made for my sister’s housewarming party were these little peanut butter rich cookies. They were the easiest dessert to make (except that I individually put each M&M on top) and they got rave reviews from people. Sometimes the simple classically delicious combos make the best party desserts. Plus I made them small so they were easy to eat.
I got this recipe from Sally’s Baking Addiction. Her site has tons of great recipes and helpful tips on her cookie recipes. What I like best is that she explains why she has the ingredients and ratios of the ingredients in each recipe.
Peanut Butter M&M Pretzel Cookies
Yield: About 36 cookies
Recipe from Sally’s Baking Addiction
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- ¾ cup (185g) creamy peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups (160g) all-purpose flour
- ¾ cup (150g) M&Ms
- ¾ cup (50g) broken pretzel pieces (about the length of an M&M)
- Extra M&M’s and pretzel pieces for decorating
- In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed for about 3-5 minutes until fluffy. Beat in the peanut butter, egg, and vanilla, being careful to scrape the bowl after each addition.
- Slowly beat in the baking soda and flour being careful to not overmix. Fold in the M&Ms and pretzels. Cover the dough tightly and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350F degrees when ready to bake. Drop chilled dough by tiny tablespoonfuls onto cookie sheet lined with parchment paper. Press down to slightly flatten them out and place extra M&M’s and pretzel pieces on top and lightly press into dough. Bake for 8-9 minutes.
- Note: Sally’s Baking Addition said that cookies will be soft and may appear undone. I listened to her and it worked, they firmed up after they cooled. Let cookies cool completely on a wire rack. Cookies stay fresh at room temperature in an airtight container for 10 days.
The ingredients that go into this cookie are all ingredients that I would eat alone, so combining them was just brilliant! Beat the sugars until they are fluffy, this usually takes longer than you think. The peanut butter adds a nice fat (like it needs more) to the cookie and of course the peanut butter flavor.
What I like about these cookies is that they melt in your mouth. They aren’t chewy and they aren’t crispy, but they are like meltaways. They soft and flavorful. I rolled mine into balls and then pressed flat on top as directed. I like the look of the M&M’s on top and pretzels sticking out, so the ones without many M&M’s on top I pressed on.