I was looking for a different twist on a peanut butter cookie this year and had some pretzels in my pantry from making salted caramel pretzel bark a few weeks prior. I found this recipe and it seemed to be perfect for what I was looking for.
The dough came together easily and the peanut butter smell permeated through my kitchen in a delightful way. I used mini M&Ms because that's what I had on hand, but they wound up being perfect for this!
I used my extra small cookie scoop to get these bite size cookies out. I missed the step to flatten them slightly, but I did throw a few extra M&Ms on top to keep the color popping out. You can see the before and after below. I put the scooped cookies in the fridge to chill, I find it easier this way than scooping harder dough.
They baked for 8 minutes and held their shape perfectly which surprised me a bit. I moved them over to a cooling rack and we enjoyed! These got rave reviews from the kids and were gone very quickly.
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