Tasteful Tuesday: Loaded Pretzel Cookies

It’s August, and Fall has already taken over at Sturbridge Yankee Workshop. To deal with the end-of-the-summer blues, what better way than to make – and indulge in – some deliciously loaded cookies? Pretzels, chocolate, coconut; these tasty delights have just the right amount of comfort in them to make those blues a little less severe.

Glass Cookie JarWhat you’ll need:

  • Cookie/Baking sheets
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups mini pretzels, broken up
  • 1 1/2 cups flaked coconut
  • 1 1/2 cups milk chocolate M&M’s


  1. Preheat oven to 350°F.
  2. In a large bowl, cream butter and sugars until light and fluffy; beat in eggs and vanilla.
  3. In another bowl, whisk flour, baking powder, baking soda and salt.
  4. Gradually beat into creamed mixture, and then stir in the remaining ingredients.
  5. Shape dough into about 1/4 cup-sized balls and place about 3 inches apart on ungreased baking sheets.
  6. Bake for about 12 to 14 minutes, or until golden brown. Remove from pans to cooling racks, let sit for about 5 minutes and then enjoy! Yields about 2 dozen cookies.

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