M&M’s Pretzel Cookies
M&M’s Pretzel Cookies bring together the best of both worlds—sweet, salty, crunchy, and chewy all in one perfect peanut butter cookie! If you love peanut butter cookies but want something with a little extra texture and a pop of chocolate, this recipe is just what you need.
The key ingredients here create the perfect bite. Salted butter enhances the flavor, while a mix of white and brown sugar adds sweetness and chewiness. Peanut butter brings richness, and the M&M’s add crunch and chocolatey goodness. The finishing touch? Pressing pretzels on top while the cookies are still warm for a crispy contrast.
What You Need To Make These Cookies
These cookies are the ones you can make anytime. Most of the time you’ll probably have all the ingredients on hand already, except the M&Ms. Making them after Halloween is a great way to use up extra Halloween candy!
- salted butter
- granulated sugar (Out of sugar? Check out these top substitutes)
- light brown sugar
- creamy peanut butter
- egg (No eggs? No worries—use these simple swaps)
- pure vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- M&M candies
- mini pretzels
A stand mixer makes things easier for making cookies. But a hand mixer works, too.
I love to use parchment sheets on baking trays for easy clean up. Foil works too! parchment-lined baking sheet ensures easy cleanup. And don’t forget a cooling rack to let the cookies set properly!
How To Change It Up
Try different M&M flavors—peanut, caramel, or even mini ones for extra crunch. Swap the peanut butter for almond butter or cookie butter if you’re feeling adventurous.
Don’t have pretzels? Skip them and use a pinch of kosher or another chunky salt on top of the cookies.
Common Questions
- Why are my cookies too soft? They firm up as they cool, so don’t overbake them. Let them rest on the cookie sheets and they’ll firm up a bit.
- Can I freeze the dough? Absolutely. Scoop dough balls onto a baking sheet, freeze, then store in a bag. Bake straight from frozen with a couple of extra minutes.
Storing Leftovers
Keep cookies in an airtight container at room temperature for up to five days. If you need to store them longer, freeze them in a sealed bag for up to three months. Let them come to room temperature before enjoying.
M&M’s Pretzel Cookies
Ingredients
- ½ cup salted butter (1 stick) softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup creamy peanut butter
- 1 large egg
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup M&M's candies
- 48 mini pretzels
Instructions
- Preheat the oven to 350°F (175°C)
- Line a baking sheet with parchment paper and set aside
- In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, peanut butter, egg, and vanilla until fluffy
- Slowly add the flour, baking soda, and salt, mixing until well combined
- Fold in the M&M's candies
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them evenly
- Bake for 12 minutes until lightly browned
- Immediately after removing from the oven, carefully press two pretzels into the top of each cookie
- Transfer the cookies to a wire rack to cool completely
