Bite-Sized Peanut Butter Pretzel M&M Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1/4 cup Granulated sugar
  • 1 tsp Vanilla extract

• Snacks

  • 3/4 cup Pretzel pieces

• Dairy

  • 1/2 cup Butter, salted

• Desserts

  • 3/4 cup M&ms

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (115g) salted butter, softened to room temperature*
• 1/2 cup (100g) packed light brown sugar (or dark brown sugar)
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 3/4 cup (185g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups (160g) all-purpose flour
• 3/4 cup (150g) M&Ms
• 3/4 cup (50g) pretzel pieces

Directions

• In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Beat in the peanut butter, egg, and vanilla (in that order). Beat in the baking soda and flour. Do not overmix. Fold in the M&Ms and pretzels. Cover the dough tightly and chill in the refrigerator for at least 30 minutes. Preheat oven to 350F degrees. Drop chilled dough by tiny tablespoonfuls onto ungreased cookie sheet or silpat. Press down to slightly flatten them out. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool. Allow to cool completely on a wire rack. Cookies stay fresh at room temperature in an airtight container for 10 days.