Chewy Christmas Snickerdoodles.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/4 cups holiday M&M’s
- 1 cup mini pretzel sticks crushed
- 1 cup semi-sweet chocolate chips
- 1/3 cup dark chocolate chunks
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
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Instructions
- 1. Add 1 stick of butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Freeze for 10-15 minutes, but no longer.
- 2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 3. In a bowl, beat together the remaining stick of butter, the cooled browned butter, and the brown sugar until combined. Beat in the eggs and 1 egg yolk, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt.
- 4. Fold in 3/4 cup of the M&M's, pretzels, chocolate chips, and chocolate chunks.
- 5. Mix the sugar and cinnamon in a bowl. Roll the dough into rounded 2-3 tablespoon-size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.
- 6. Bake for 8 minutes, then rotate the pan and push the remaining M&M's into the cookies. Bake for 2-3 minutes more. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
- 7. Eat warm or let cool and store in an airtight container for up to 4 days.
Source
Original recipe: View Original