Loaded Up Pretzel Cookies

When the weather cooled down last week, I got the urge to bake.

Not wanting to get into my favorite fall flavors of apple, pumpkin or cinnamon just yet, I went for something fun that I knew my kids would love.

Enter this creation:

 

 

This recipe came from Taste of Home magazine.   The cookies are larger than your average cookie, but so delicious!  Soft & chewy, yet crunchy all at the same time.

 

They are an easy cookie to make too.  Nothing complicated here. 

 

Loaded Up Pretzel Cookies

 

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups miniature pretzels, broken

1 ½ cups flaked coconut

1 ½ cups milk chocolate M&Ms

 

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 & salt; gradually beat into creamed mixture.  Stir in remaining ingredients.

 

Shape ¼ cupfuls of dough into balls; place 3 inches apart on ungreased baking sheets.  Bake 12-14 minutes or until golden brown.  Remove from pans to wire racks to cool.

 

Makes 2 dozen

 

 

 

 

I hope you give them a try soon!