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Pretzel M&M’s Cookies Recipe

ByLynette Rice Published Updated
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MMs cookie recipe

Wondering what to do with all those glorious pretzel M&Ms?  You know I have a weakness for chocolate covered pretzels and so it should come as no surprise that a pretzel M&Ms cookie recipe would be one of the best cookies!  If you’re not a fan of the pretzel M&Ms this recipe could be easily adapted to your favorite M&Ms.  One thing is for sure, these cookies will be a hit!

I’ve always had a love for baking.  My mom taught me well. I remember learning how to measure flour correctly, how to watch the timer so they don’t burn and how to lick the batter.  That was my favorite part.  Baking for me is relaxing.  I think it’s because I can combine all these ingredients in a short amount of time, and then amazingly they form into something completely different that I love!

I hope you enjoy this simple recipe!

pretzel MMs cookie recipe
Created by: Lynette Rice

Pretzel M&M Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24
24
Combine salty pretzels and sweet M&Ms to make this delicious cookie recipe using pretzel M&Ms!

Ingredients
  

  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups Pretzel M&M candies
  • 1 cup mini semi-sweet chocolate chips

Instructions

  • Line your baking sheets with parchment paper and preheat the oven to 375-degrees.
  • In a medium mixing bowl, cream together the butter and sugars. Add the extracts and stir.
  • Sift in the flour, salt and baking soda and mix to combine. Beat in the eggs until the mixture is creamy.
  • Stir in the Pretzel M&M candies and mini chocolate chips. Drop by tablespoonfuls onto your prepared pans.
  • Bake 9-11 minutes until golden brown. Cool for 5 minutes before removing to a wire rack to completely cool.

Notes

Tip: If you’re not a fan of pretzel M&Ms, this recipe works just as well with your favorite variety of M&Ms. The dough is versatile and holds up nicely with any candy mix-in.
Make Ahead: The cookie dough can be made up to two days in advance. Store it covered in the refrigerator and let it sit at room temperature for about 15 minutes before scooping and baking.
Storing: Keep cooled cookies in an airtight container at room temperature for up to five days. Layer them with parchment paper to prevent sticking.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to three months. Thaw at room temperature before serving.

Variations

  • Use Different M&Ms: Swap the pretzel M&Ms for peanut, caramel, or crispy M&Ms if that’s what you have on hand. Each one gives the cookies a slightly different texture and flavor.
  • Add Nuts: Stir in a handful of chopped pecans or walnuts for extra crunch. They pair nicely with the sweet and salty mix of the M&Ms.
  • Try White Chocolate Chips: Replace the mini semi-sweet chips with white chocolate chips for a sweeter, creamier flavor. It’s a fun way to change things up.

Nutrition

Serving: 1cookie | Calories: 289kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
*Nutrition provided is an estimate. It will vary based on specific ingredients used.

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And here’s another picture because I just could not resist! If you’re in the mood for a delicious cookie with a salty sweet twist, try these out!

pretzel MMs cookie recipe

Lynette Rice

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

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2 Comments

  1. I made a batch of these cookies and I was very disappointed. I love the look of these cookies on your Blog. However, mine did not look at all like these. The dough was too wet. I added extra flour before I started baking and then after cooking 1/2 the batter I added more and got the consistency closer to what it should be. I stirred the M&Ms into the batter as it instructed and they turned out to fade color into the batter and were covered with a thin film of cookie dough. They did not look like the picture. I cannot believe that the cookies you pictured had the M&Ms stirred into the batter. Disappointed!

    Reply

    1. Hi Sandra! I’m sorry to hear that. Sometimes I have to add more flour to my cookies during times of the year when it’s more dry out. In the summer I will sometimes add less depending on the recipe. I hope they tasted well, even if they didn’t turn out the way you hoped. 🙂

      Reply