This was a really yummy cookie, though it spread more than I would have liked and was more crispy than chewy. The pretzel M&Ms are a nice little surprise, though the individual candies used don't really stand out. Instead, they make a really nice chocolate chip cookie.
I think these would have been excellent with the addition of raisins, but suppose that's one that comes to preference. Do you like your chocolate chip cookies with raisins, nuts, or neither??
Kid's Candy Cookies Adam Gertler
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk
- 1 cup Pretzel M&M'S
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup toffee pieces
- 3/4 cup peanut butter chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour and baking soda in a bowl.
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on low speed until incorporated, then increase to high speed and beat until light and fluffy.
Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Add the Pretzel M&M'S and beat for a few seconds until slightly crushed. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the bittersweet chocolate, toffee pieces and peanut butter chips.
Roll heaping tablespoonfuls of dough into balls and place on the prepared baking sheets, about 2 inches apart. Slightly flatten each ball with your fingers.
Bake the cookies until the edges are golden brown and the centers are no longer wet, 11 to 13 minutes. Cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.