April 26th is National Pretzel Day! It was really hard to narrow down a recipe to make because I love pretzels in all their forms, soft, twisted, rods, sticks, rolls, nuggets. After some deliberation, I picked Jackie R's Loaded Up Pretzel Cookies from Taste of Home.
I used thin pretzel sticks because they were easier to break up consistently than the small twists. I only made one other small change to the recipe and that was to swap out half
of the M&Ms called for with semi sweet chocolate chips.
They're not joking when they say these cookies are loaded up. I've never had a cookie turn out so thick and chewy that I didn't have to refrigerate the dough before baking! You get a mouthful of goodness in every bite whether it's the coconut, M&Ms, chocolate chips or pretzels.
Be sure to go and check out what the other bloggers made for #NationalPretzelDay using the links down below!
Loaded Up Pretzel Cookies
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups thin pretzel sticks, broken
- 1 1/2 cups sweetened shredded coconut
- 3/4 cup milk chocolate M&M's
- 3/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
- Scoop dough into balls; place 3 in. apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until golden brown. Remove from pans to wire racks to cool.
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