Loaded Peanut Butter Pretzel Cookies
Soft peanut butter cookies loaded with pretzel pieces, chocolate chips, and mini M&M's candies.
Ingredients
- 1 and ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup mini chocolate chips
- ¾ cup chopped pretzels
- ⅓ cup M&M's Minis Milk Chocolate Candies
Instructions
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 2-3 minutes. Add in peanut butter; mix until well combined.
- Add egg and vanilla extract until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Do not overmix.
- Gently fold in mini chocolate chips, chopped pretzel pieces, and mini M&M's.
- Refrigerate dough for 30-60 minutes.
- Preheat oven to 375F degrees.
- Scoop dough into heaping tablespoon balls, or use a #40 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Press down with a fork, cookies do not spread. Keep dough chilled in between batches.
- Bake 8-11 minutes. Mine baked perfectly at 10 minutes. Do not overbake. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on a baking sheet for a few minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Loaded Peanut Butter Pretzel Cookies should be stored in an airtight container and will keep 5+ days.
