Peanut, Pretzel, M&M Cookies

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 4 dozen cookies* (Recipe can easily be cut in half)
*Click here for a small-batch (8 cookie) version

  • 3 3/4 cups (450g) all-purpose flour, weighed or spooned and leveled
  • 2 teaspoons baking soda 
  • 1 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted and browned
  • 3/4 tablespoons (1 1/2 sticks/6oz) unsalted butter, softened to room temperature
  • 1 1/3 cup (256g) packed dark brown sugar
  • 1 cup (192g) granulated white sugar 
  • 2 large eggs, room temperature 
  • 1 tablespoon vanilla extract 
  • 2 cup M&Ms
  • 1 cup chocolate chunks
  • 1/2 cup peanuts 
  • 1/2 cup crushed pretzels

Melt one stick (1/2 cup) of butter in a small saucepan over medium heat, stirring constantly, until the butter eventually foams, bubbles and then turns a light brown color, giving off a nutty aroma, about 3-5 minutes. Set aside to cool. Click here for step by step instructions on how to brown butter.

In a small bowl, whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together the cooled brown butter, softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the eggs, one at a time, mixing well after each addition. Beat in vanilla. 

Slowly add the flour mixture, on low speed, just until incorporated.  With a rubber spatula or wooden spoon, mix in M&Ms, chocolate chunks, peanuts and pretzel. Scoop dough into balls, 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 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container. 

Notes for perfect cookies
  • Browning, your melted butter is highly recommended. It adds an incredible caramel flavor to the cookies that makes them extra special.
  • Refrigerating the dough allows the flavors to develop 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.