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.
What 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
Directions:
- Preheat oven to 350°F.
- In a large bowl, cream butter and sugars until light and fluffy; beat in eggs and vanilla.
- In another bowl, whisk flour, baking powder, baking soda and salt.
- Gradually beat into creamed mixture, and then stir in the remaining ingredients.
- Shape dough into about 1/4 cup-sized balls and place about 3 inches apart on ungreased baking sheets.
- 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.
Tags: cookie recipe, dessert recipe, fun recipe, m&ms, sweet recipe, Tasteful Tuesday, tuesday recipe
