Pretzel M&M Peanut Butter Cookies

Pretzel M&M Peanut Butter Cookies

Remember my pretzel m&m obsession? It actually started over the summer. You see, I’d been wanting to try them ever since I heard they were a real thing. But I figured trying, and inevitably falling in love with a new type of candy was probably a horrible decision. Then my friend Kara had some in her freezer (yes, they are delicious frozen), and I caved.

Pretzel M&M Peanut Butter Cookies

She lurred me in by telling me they had less calories than other varieties. That pretzel takes up all of this room, and has less calories than chocolate. Well, okay then…that makes it a healthy candy, right?

Pretzel M&M Peanut Butter Cookies

Ever since, I can’t get them out of my mind. Sweet chocolate, salty pretzel with a candy crunch? What’s not to love?? Well, obviously the only way to make them better is to put them into a cookie. A peanut butter cookie to be exact.

Pretzel M&M Peanut Butter Cookies

The first time I made these was for book club and although I liked them enough to bring them, they weren’t perfect yet. I knew I didn’t want to share them with you guys until I was 100% in love with them, so I tried again, and this time I added chocolate chips, took out a little flour, and didn’t chill the dough. I think the rice krispies soaked up too much liquid when I chilled it the first go around, and they lost their crunch.

Pretzel M&M Peanut Butter Cookies

I am SO glad I gave them a second try! They ended up with the most perfect cookie texture–you know, crunchy on the outside, soft and gooey on the inside. The extra chocolate worked like a charm, and the cereal was crunchy, and added that little bit of extra texture I was craving. They were a huge hit, and Steve even said he had a new favorite cookie! :)

 

Pretzel M&M Peanut Butter Cookies

yield 1 1/2 dozen

  • 1 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 4 oz light cream cheese
  • 1 cup peanut butter (I used White Chocolate Wonderful)
  • 1/2 cup sugar
  • 3/4 cup dark brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup crispy brown rice cereal (or just regular rice krispies if you have them on hand)
  • 1 cup pretzel m&ms
  • 1/2 cup dark chocolate chips

Directions:

  1. Preheat oven to 350. Line 2 large cookie sheets with silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
  3. In a large bowl (I used my stand mixer), beat together cream cheese, peanut butter, and sugars until combined. Beat in egg and vanilla followed by flour mixture. Gently, fold in rice cereal, m&ms and chocolate chips. I ended up just using my hands to get everything combined.
  4. Roll dough into balls just over 1″ and transfer to prepared baking sheet. Bake until edges are golden and cookies are just set, about 12-15 minutes. Do not over bake.
  5. Let stand for 5 minutes, then transfer to a wire rack to cool completely. Store completely cooled cookies in a tupperware with the lid sitting on top, but not sealed–these will get mushy if they are in a completely airtight container–for up to one week.

Comments

  1. says

    These cookies are a dream come true. :) I’ve made them before with a different cookie base. I must try cream cheese!! PS: I love white chocolate wonderful!! Saw these on foodgawker this morning and KNEW they were yours Ari :) Happy Valentine’s Day my friend!

  2. Paula says

    What can I use instead of cream cheese for a substitue. I’d like a non dairy option. I saw your comment about apple butter. Is that an option?

  3. says

    Making these right now & cant wait :) Just a question, are you supposed to kinda smush the balls down before baking? Mine dont seem to be flattening out at all? Also in the directions you never said when to add in the flour mixture 😉 Thanks for the great recipe!!!

  4. Danielle N says

    Do you think you could substitute sour cream for the cream cheese? I have tons I’m trying to go through & I remember my mom making sour cream cutout cookies when I was young. Super soft! Thanks :)

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