Pretzel M&M Cookie Bites
Perfect little bites of yum.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 granulated sugar
- 2 Tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup mini m&ms
- 40-50 pretzels
- 8 oz semi-sweet chocolate
- 1 teaspoon butter or shortening
Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined.
Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick.
Roll the dough into balls, about 2 teaspoons of dough per sandwich. Sandwich balls between two pretzels and place on baking sheet. Freeze for 20 minutes.
While the pretzel bites are in the freezer, break up the chocolate and melt with the butter for about 1 minute in microwave, stirring every 20 seconds until melted and smooth.
Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.