M&M cookies with the wonderfully salty, crunchy bonus of pretzels!
I've heard stories of different types of M&M's available around the world: coconut, cherry, strawberry peanut butter, mint, and the list goes on. But I had never had any or really seen any other than the standard peanut, peanut butter, and milk chocolate varieties. Then the other day there was Pretzel. Pretzel M&Ms! I had heard about them, seen a commercial or two that peaked my hopes, but there they were in the flesh. I was really-- and probably a bit pathetically-- excited to bake them into cookies.
But these cookies... they were almost the demise of my kitchen. Within 5 minutes of baking the second batch my (very loud) smoke alarm went off. In the quintessential turkey-burning-in-a-movie scene, smoke was coming out of my oven. They had burned to charred little black bits in that little time. How?!
A friend on facebook informs me this is most likely because of the fat melting down and leaving floury sugary goodness on the top. The internet is a wonderful place, non? So many useful people...
This is a very likely scenario, as the dough was really, really soft and there was actually a moment where I thought, "Wow, this is very soft and I should probably put it in the fridge!". But I didn't, because I was lazy and didn't want to make room in the fridge, or have to keep opening the door to snack on the dough.
Moral of my kitchen terror: Refridgerate the dough, at least for a little. And if you don't, be prepared to have sore arms from frantically fanning your smoke detector for an extended period of time while your kid freaks out about how you're both going to die in a fire.
The cookies that didn't combust were delightful, however. The pretzel M&M's provided both a satisfying crunchy texture, and bit of saltiness to combat the sweetness of the cookie. Definitely worth making another time!
Pretzel M&M Cookies
adapted from Two Peas and Their Pod
2 1/2 cups all-purpose flour
pinch of salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M’s
1. Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside.
2. Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
3. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
4. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M’s. REFRIGERATE THE DOUGH OR SUFFER THE CONSEQUENCES!!!!!!
5. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.