Lindsay Ann Bakes: Peanut, Pretzel, M&M Cookies

Friday, August 28, 2015

Peanut, Pretzel, M&M Cookies

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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

Ingredients
  • 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


Directions
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 apartBake 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. 


Notes
  • 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. 



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