Loaded-Up Pretzel Cookies Recipe

4.5 65 65
Loaded-Up Pretzel Cookies Recipe
Loaded-Up Pretzel Cookies Recipe photo by Taste of Home
Publisher Photo

Loaded-Up Pretzel Cookies Recipe

Read Reviews
4.5 65 65
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

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 miniature pretzels, broken
  • 1-1/2 cups sweetened shredded coconut
  • 1-1/2 cups milk chocolate M&M's

Directions

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.
Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Editor's Note: To make smaller cookies, shape rounded tablespoons of dough into balls. Bake as directed.
Originally published as Loaded-Up Pretzel Cookies in Taste of Home April/May 2013

Nutritional Facts

1 cookie: 295 calories, 13g fat (8g saturated fat), 40mg cholesterol, 311mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 3g protein.

  • 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 miniature pretzels, broken
  • 1-1/2 cups sweetened shredded coconut
  • 1-1/2 cups milk chocolate M&M's
  1. 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.
  2. Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
Editor's Note: To make smaller cookies, shape rounded tablespoons of dough into balls. Bake as directed.
Originally published as Loaded-Up Pretzel Cookies in Taste of Home April/May 2013

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Reviews forLoaded-Up Pretzel Cookies

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marreynolds User ID: 2396985 266236
Reviewed May. 23, 2017

"Great tasting cookie. easy to make. I made them exactly as the recipe stated and brought them to work and they were gone in a second!! I highly recommend them to everyone."

MY REVIEW
Tammi User ID: 9171904 266138
Reviewed May. 20, 2017

"The key to the fluffy cookie is use 1/2 butter and 1/2 butter flavored shortening all butter makes a hard flat cookie"

MY REVIEW
Grammy Debbie User ID: 30612 261097
Reviewed Feb. 10, 2017

"Great cookies! easy to make and delicious! I buy M&Ms on clearance after Easter and after Christmas and freeze them to use all year long in these cookies and in monster cookies. Everyone loves the combination of ingredients in these cookies. I usually just make them with my black handled cookie scoop from King Arthur Flour. Can't remember the size, but I'd say probably 3 Tablespoon size. I have made them in the 1/4 cup scoop size and they are great that way, too! But, I've had some complaints from customers that my cookies are too big and they just want half of one--can you imagine! LOL!"

MY REVIEW
sstetzel User ID: 158954 260895
Reviewed Feb. 6, 2017

"Hi Marissa,

You could use rice cereal instead. That would make a nice addition."

MY REVIEW
Marissa User ID: 8623209 260845
Reviewed Feb. 5, 2017

"Could u use something besides coconut"

MY REVIEW
No_Time_To_Cook User ID: 6334849 258442
Reviewed Dec. 21, 2016

"Great combination of flavors...a bit crispier than I like in a cookie though."

MY REVIEW
sparkplug9902 User ID: 1269769 256370
Reviewed Nov. 3, 2016

"These are delicious. I don't like coconut, so I replaced it with 1 cup butterscotch chips and another 1/2 cup of pretzels. The sweet/salty combination is really good."

MY REVIEW
18grands User ID: 8681935 248717
Reviewed May. 28, 2016

"This is a great recipe. I wasn't sure if the "2 c. pretzels, broken" meant 2 cups pretzels 'before' they were broken or 2 cups broken pretzels so made them both ways - both turned out well but the first way were a little flatter. I used a medium Pampered Chef cookie scoop and got 4 1/2 dz. delicious cookies."

MY REVIEW
felsladt User ID: 6046518 247493
Reviewed Apr. 25, 2016

"Added pecans. Soooo good!"

MY REVIEW
LeslieH User ID: 191346 246312
Reviewed Mar. 30, 2016

"A very tasty cookie. I too found that they did spread out flatter than I thought they would. If you like a crisp cookie these are for you."

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