Pretzel Day Cookies inspired by The Office
Inspired by one of my go-to comfort shows, The Office, these Pretzel Day Cookies channel your inner Stanley and pack as much pretzel flavor as possible into a simple chocolate chip cookie. They're quick and easy to make, bake up thick and chewy, and taste like salty-sweet heaven. No need to wait for Pretzel Day to make these simple cookies!
Servings: 24 large cookies, approximately
Ingredients
- 200 grams (7 ounces) pretzels I used mini salted pretzels
- 227 grams (2 sticks) unsalted butter cold and cubed
- 250 grams (1 ¼ cups) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 Tablespoon (12 grams) vanilla extract
- 2 large eggs PLUS 1 extra yolk separated when cold, then brought to room temp
- 375 grams (2 ¾ cups + 2 Tablespoons) all-purpose flour measured accurately
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 209.8 gram (7.4 ounce) bag Pretzel M&Ms
- 85 grams (½ cup) semi-sweet chocolate chips plus extra for decorating, if desired
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- Place the pretzels in the bowl of a food processor. Pulse until coarse crumbs form. Transfer to a medium-sized bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl thoroughly.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium speed until incorporated, about 1 minute. Scrape down the sides and the bottom of the bowl.
- Add the flour, baking powder, baking soda, and salt. Mix on low until almost incorporated. Scrape down the sides and bottom of the bowl well.
- Add the pretzel M&Ms and chocolate chips. Mix on low until just combined.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion the cookies into balls. If the dough is too soft to scoop, place in the fridge for about 15 minutes to firm up slightly.
- Roll the cookie dough balls in the pretzel crumbs, pressing lightly to adhere. Place on prepared baking sheets, leaving a few inches to allow for spreading.
- Optional: Place the portioned, coated cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours for thicker, chewier cookies with a deeper flavor.
- Bake cookies on prepared pans for 9 to 12 minutes, or until lightly golden brown at the edges but still slightly damp-looking on top. Top each cookie with any remaining pretzel crumbs, additional chocolate chips, and a mini pretzel, if desired.
- Allow cookies to cool on pans for 15 minutes before serving.
Notes
Don't have a food processor? Place the pretzels inside a Ziploc bag with all the air gently squeezed out. Smash the pretzels with the flat side of a meat tenderizer or a rolling pin until coarse crumbs form. Place in a medium-sized bowl and continue with the recipe as written.
Shaping Perfect Cookies: Immediately out of the oven, run a round cookie cutter slightly larger than the cookies around the edges of the hot cookies. This pulls their edges in slightly and makes uniform, perfectly round, slightly thicker cookies. I like to do this before decorating the tops of each cookie with more pretzel crumbs, additional chocolate chips, and a mini pretzel.
Storage: Once completely cooled, Pretzel Day Cookies can be stored inside an airtight container for about 4 days.