Peanut Butter Pretzel M&M Cookies

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As I said in my previous baking blog post, coming up with new recipes to share with you guys in this period before my book Tanya Bakes (pre-order it here!) comes out has been extremely difficult, since all my creativity has been used up on the book and of course I can’t show you anything from it until June when it’s released. However, I knew I wanted to bake something using M&M’s as I love the colour (and they’re chocolate so what’s not to love?!) and I also felt like making peanut butter cookies. THEN, I went on Pinterest and saw loads of people putting pretzels in their peanut butter cookies! I thought this was a genius idea so I created a recipe (it was pretty simple, I just made it up as I went along, basing the quantities on other recipes in my book) and Jim and I ended up eating the whole batch in a day! Therefore, I of course had to share the recipe with you guys on my YouTube channel and here on my blog. (The video of me baking them is up now, click here to watch!) These are the most moreish, delicious cookies ever and I think you will all love them. Please tweet me a photo if you bake them at home!

You will need:

2 baking trays lined with baking parchment

clingfilm

Ingredients:

200g M&Ms
200g salted pretzels, broken in to pieces
200g unsalted butter, softened
200g smooth peanut butter
300g caster sugar
1 large egg
325g self-raising flour

Optional: a splash of milk if the mixture is a bit too stiff

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Method:

Preheat the oven to 180c and line two baking trays with greaseproof paper. In a bowl cream the butter and sugar together until smooth, then add the peanut butter and mix until combined.

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Next, add the egg and mix.

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Gradually add the flour until well combined, adding a splash of milk if the mixture is too stiff.

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Stir through the M&Ms and crushed pieces of pretzel.

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Use your hands to mould the mixture into a ball of dough. (Try very hard not to just take a huge bite out of your dough ball at this stage!)

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Transfer the dough to a piece of cling film and allow to refrigerate for 30 minutes.

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Break the dough in to 10 balls and squish down slightly on a baking tray, leaving lots of room for them to spread.

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Bake for 10-12 minutes and transfer to a wire rack to cool.

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Eat them when still warm with a cup of tea and a side of leftover M&Ms.

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Love, Tanya