Sometimes I think it’s a small miracle that Biscoff ever makes its way into the mixing bowl. Seriously, how addicting is this stuff? I can’t even tell you how many times I pick up a jar with every intention of baking with it only for it to end up on a spoon… I finally managed to pry myself away from the jar long enough to make Biscoff pretzel M&M cookies with it this week and I couldn’t be happier with how they turned out. It’s one of those recipes where you better get those photos fast because they’re going to be gone in a snap!
Aside from a spoon, the other thing I love to pair with Biscoff is pretzels so it only made sense to add some pretzel M&Ms to the mix. You can add any type of M&Ms you wish, but I’m telling you – the salty crunch paired with the cookie butter is where it’s at! These are also the type of cookies that bake up soft and chewy in the middle and slightly crisp around the edges, also know as the type of cookies you can’t keep your hands off of!
The most important thing to remember about these cookies is to make sure that dough is well chilled when they go in the oven to make sure they keep their shape & bake evenly. As long as you do that, you’ll be face to face with something like this.
You’ll also want to remember to take the cookies out about a minute before they’re done this way they remain soft and chewy even when they cool. I portioned these out to 2 ounces each and kind of shaped them like you would a burger – I hope that makes sense! If not, you can check out these cookies to see how I shape them. These are the perfect afternoon pick-me-up with a cup of coffee. Actually, these are pretty perfect any time of day – any day of the week 🙂 They’re also great for sharing if you can bring yourself to part with them! Have a great weekend!
- 4 ounces unsalted butter, room temp.
- 1 cup light brown sugar
- 3/4 cup Biscoff
- 1 egg
- 1 teaspoon vanilla extract
- 1 & 1/4 cups AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup pretzel M&Ms
- Cream butter and sugar till light & fluffy.
- Add in Biscoff & cream well.
- Add egg & vanilla extract.
- Add in all dries.
- Mix in M&Ms.
- Wrap dough in plastic & refrigerate a few hours – over night.
- Portion dough into 2 ounces each. Bake at 325 degrees for 18-20 minutes.
I added half the M&Ms to the dough & let the mixer crush them up. Then I added the second half and just mixed them slightly this way you get a variation throughout of pieces as well as chunks.
Make sure dough is well chilled when cookies go in the oven to make sure they keep their shape & bake evenly.
Take cookies out of the oven when they are about a minute form done.