One of my favorite dessert combinations is sweet and salty. This is a new recipe I just tried and I will definitely be making these cookies again! These tender chewy cookies combine the sweetness of M & M’s and coconut with the crunchy saltiness of miniature pretzels. What a great combination! My kids loved these.
Ingredients:
1 cup softened butter (2 sticks) be sure to use butter, not margarine
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature pretzels, broken into small pieces (3.5 oz. serving size bag is 2 cups)
1 1/2 cups flaked coconut
1 1/2 cups M & M’s
Directions:
Preheat oven to 350 degrees. Cream softened butter and both sugars with an electric mixer until light and fluffy.
Beat in eggs and vanilla.
Add the baking powder, baking soda, and salt, and beat to combine.
Spoon in the flour, about a half-cup at a time and beat until well combined.
Break the pretzels into small pieces.
Stir in by hand, the coconut, M & M’s, and broken pretzels. (Notice I used M & M eggs left over from Easter. They worked fine, but regular M & Ms are what’s called for.)
Drop heaping tablespoons of dough onto parchment lined baking sheet.
Bake 12-14 minutes or until lightly browned around the edges.
Let cool on the pan for a few minutes to set, then remove to a wire rack to cool.
Deb Cooks and Bikes 