These brown butter m&m pretzel cookies are so many yummy treats bundled into one tasty cookie. It’s a simple recipe, but will impress everyone with its unique combination of sweet and savory snacks. If you love m&m’s and pretzels, these cookies are going to become an all-time favorite!
Table of Contents:
- Why You’ll Love This Brown Butter M&M Pretzel Cookie Recipe
- What You’ll Need for This Cookie Recipe
- How to Make Brown Butter M&M Pretzel Cookies
- FAQ’s: Storing & Substitutions
- Recipe for Brown Butter M&M Pretzel Cookies
Why You’ll Love These Brown Butter M&M Pretzel Cookies
- They’re salty & sweet – with the perfect balance of savory flavor from the pretzels and brown butter, and sweet from sugar and m&m’s, this cookie is a party in your mouth!
- They’re easy to make – even though they have unique ingredients, they are the simplest cookies to make!
- Everyone will love them – they’re a cookie that will impress anyone who tries them, trust me!
If you love these brown butter m&m cookies, you may also love my pumpkin molasses cookies, my sour cream cookies with maple buttercream, and my soft maple cookies with maple glaze!
What You’ll Need for This Cookie Recipe
- 1/2 c. Unsalted butter
- 1/2 c. Packed brown sugar
- 1/4 c. Granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 c. All-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 c. m&m’s (extra for topping)
- 1/2 c. Crushed pretzels
How to Make Brown Butter M&M Pretzel Cookie Recipe
- In a saucepan over medium heat, melt the butter and brown it for about 5-7 minutes. Remove from heat and let cool.
- In a large bowl or kitchen aid, mix the browned butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, and salt).
- Combine wet and dry ingredients, mixing until just combined.
- Gently fold in m&ms and crushed pretzels.
- Cover and refrigerate the dough for at least 30 minutes
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them out about 2 inches apart. Press a few extra m&ms and pretzel pieces onto each cookie.
- Bake for 10-12 minutes, or until the edges are golden. Sprinkle with flaky sea salt (optional) as the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
FAQ’s: Storing & Substitutions
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4–5 days..
Once the cookies have cooled, put them on a baking sheet and freeze them until firm. Then, transfer them into a freezer-safe bag or container to store for up to 3 months. Or, scoop the cookie dough into balls and freeze the dough until firm. When you’re ready to bake them, bake frozen, adding 1-2 minutes to the baking time.
Brown Butter M&M Pretzel Cookies
Ingredients
- 1/2 c. Unsalted butter
- 1/2 c. Packed brown sugar
- 1/4 c. Granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 c. All-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 c. m&m’s extra for topping
- 1/2 c. Crushed pretzels
Instructions
- In a saucepan over medium heat, melt the butter and brown it for about 5-7 minutes. Remove from heat and let cool.
- In a large bowl or kitchen aid, mix the browned butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, and salt).
- Combine wet and dry ingredients, mixing until just combined.
- Gently fold in m&ms and crushed pretzels.
- Cover and refrigerate the dough for at least 30 minutes
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them out about 2 inches apart. Press a few extra m&ms and pretzel pieces onto each cookie.
- Bake for 10-12 minutes, or until the edges are golden. Sprinkle with flaky sea salt (optional) as the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Let us know in the comments below if you try these brown butter m&m pretzel cookies!
So good!