Pretzel and M&M Coconut Chocolate Chip Cookies

Mmmmm sweet ‘n salty. It’s a match made in heaven…sometimes. Last week, I was in the checkout line at Target and a Lindt Salted Caramel bar caught my eye. I had to get it. I had to try it. I was salivating just staring at it. My Weight Watchers brain asked, “Are you willing to sacrifice your points for this?” To which I applied, “Hells yeah!” I could almost hear my thighs screaming at me. But I didn’t care. It was ON! I bought the candy bar and rushed to my car, so excited to try it. I quickly unwrapped it and prepared myself for salty, sweet, chocolatey perfection. I indulged in my first bite and it was…meh. I might have cried a bit. Don’t get me wrong: I like sweet and salty as much as the next person, but this was TOO salty. The saltiness overpowered the sweetness and chocolate—a candy bar sin, if you ask me.

It’s difficult to find the perfect balance. Just the right amount of saltiness to complement the sweet and not overpower it. One thing I think helps do that quite nicely is the pretzel. Pretzel and chocolate. Chocolate and pretzel. How could you not love their union? These Pretzel and M&M Coconut Chocolate Chip Cookies combine that divine union with shredded coconut because, well, you really can’t go wrong with coconut. Another delicious companion for chocolate. Dang, chocolate sure gets around. She hooks up with lots of different foods. But I’m not gonna fault her for it. Who would?

Anyway, for this recipe, I took my favorite chocolate chip cookie recipe and added mini M&Ms, shredded coconut, and pretzels for a fully loaded chocolate chip cookie recipe that will send you to the moon. Try these Pretzel and M&M Coconut Chocolate Chip Cookies today. WARNING: Your family won’t be able to keep their hands out of the cookie jar. But can you blame them? 🙂

5.0 from 1 reviews

Pretzel and M&M Coconut Chocolate Chip Cookies

 

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Prep time

40 mins

Cook time

10 mins

Total time

50 mins

 

Author: Erin

Recipe type: Dessert—Cookies

Serves: About 60

Ingredients

• 1¼ cups granulated sugar
• 1¼ cups packed brown sugar
• 1½ cups butter, room temperature
• 2 tsp vanilla
• 3 eggs
• 4¼ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 2 cups semisweet chocolate chips
• 2 cups shredded coconut
• 2 cups (about 60) mini pretzels, broken up
• 1 12-oz. bag mini M&Ms

Instructions

1. Heat oven to 375°F.
2. In a large bowl, beat together granulated sugar, brown sugar, and butter until fluffy. Beat in vanilla and eggs until well blended.
3. In a separate bowl, stir together flour, baking soda, and salt. Combine flour mixture with sugar mixture.
4. Stir in chocolate chips, coconut, pretzels, and M&Ms. Refrigerate for at least 30 minutes.
5. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. (I line mine with parchment paper for easy removal)
6. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. NOTE: Do NOT overbake. They're ready when some just start to brown slightly on the top.

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