Thick buttery cookies loaded with salty peanuts, crunchy pretzels and chocolatey M&Ms, these cookies are the ultimate treat!
Peanut, Pretzel, M&M Cookies
Yield: about 2 dozen cookies
- 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick/4oz) unsalted butter, softened
- 1/2 cup (106) packed brown sugar, dark or light
- 1/4 cup + 2 tablespoons (75g) granulated white sugar
- 1 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup peanuts
- 1/2 cup crushed pretzels
- 1 cup M&Ms
- 1/2 cup chocolate chunks
In a small bowl, whisk together the flour, baking soda and salt. Set aside. With an electric mixer, beat together the softened butter, brown sugar, and white sugar, on medium speed for 2-3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the vanilla and egg. Slowly pour in the flour mixture, on low speed, just until incorporated. With a spatula or wooden spoon, mix in peanuts, pretzels, M&Ms and chocolate chunks. Scoop dough into balls (about 2-3 tablespoons each), cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apart. Bake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container.
- Melt and brown half of the butter to add an incredible caramel flavor and chewy texture to the cookies that makes them extra special.
- Refrigerating the dough balls allows the flavors to intensify and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading.
- If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
- Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.