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Coconut, M&M’s and salty, crunchy pretzels make these loaded cookies unlike any you’ve ever tasted—or resisted. — Jackie Ruckwardt, Cottage Grove, Oregon
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Nutritional Facts 1 cookie equals 295 calories, 13 g fat (8 g saturated fat), 40 mg cholesterol, 311 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Loaded-Up Pretzel Cookies in Taste of Home April/May 2013
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Reviewed on May. 15, 2013 by cookinama
Cookies were very delicious. I've had so many people ask me for the recipe . I agree that they made 4 dozen instead of 2. I also agree that they should be put in the fridge after scooping so they don't spread so much! Yum
Reviewed on May. 04, 2013 by wasoongu
Great recipe! The butter content is high, which can result in the cookies spreading while they cook. To remedy this, place the cookie sheets, with scoops of dough already on them, in the refrigerator for 15-20 minutes before putting them in the oven.
Reviewed on May. 03, 2013 by mjlouk
Everyone loved this cookies! Kids, co-workers, even my husband who doesn't like sweets! Winner!!
Reviewed on Apr. 22, 2013 by nancycl
Really good, they are a touch to sweet and I think I will half the white sugar next time.
Reviewed on Apr. 16, 2013 by bakerygirl
These cookies should be outlawed they are so delicious!
Reviewed on Apr. 11, 2013 by kbabe819
Makes a crunchy cookie. An interesting twist on traditional cookies.
Reviewed on Apr. 09, 2013 by Haman
Great recipe. I made mine smaller also which makes more, but since I was going to send some to other people, I liked the smaller size even for us. I think I will add more pretzels the next time. The batter is very stiff and rather hard to work with, but the taste is worth all the effort. I like the idea of using mini M&M's. I am going to try those.
Reviewed on Apr. 06, 2013 by fksabel
Theseare great, but made 4 dozen instead of 2.
Reviewed on Mar. 29, 2013 by danetteramsey
Very yummy cookies! We loved the flavor of the coconut. Followed recipe except used a standard rounded spoonful to scoop the dough...not the 1/4 cup. Mine cooked for 12 minutes and yielded about 5 dozen.
Reviewed on Mar. 29, 2013 by charlenepaugustyn
Made these cookies without the coconut, as we had several that do not like it. Also used mini M & M's. Made the first pan, using the 1/4 cupful & they were just way to big. Used a Tabs. full & that worked better & I got 64 cookies. I tried to keep the dough cold, but the cookies still spread, more that I wanted them to. I also had to let them rest on the pans for a minute or two, as taking them off the pan, right from the oven, they broke apart. I wonder if using part butter & part Crisco butter shortening would not make them spread so much? Asked my husband if he liked the crunch of the pretzels & he said he thought they were chocolate chips & not pretzels! Seeing that I made them smaller, I baked mine for 12 mins. but some got a little to dark, so you need to watch & take them out a little sooner, if you prefer a softer cookie. They looked good & tasted good also. Thanks for the recipe.
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