Description
These Chewy Christmas Snickerdoodles combine the classic cinnamon sugar crunch with festive holiday M&M’s, crunchy pretzels, and rich chocolate chunks for a delightful twist on a beloved cookie. Perfectly chewy and loaded with mix-ins, they’re ideal for holiday gatherings and gifting.
Ingredients
Scale
Butter
- 2 sticks (1 cup) salted butter, at room temperature
Sugars & Sweeteners
- 3/4 cup light or dark brown sugar
- 1/3 cup granulated sugar
Eggs & Flavorings
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
Mix-ins
- 1 1/4 cups holiday M&M’s (divided)
- 1 cup mini pretzel sticks crushed
- 1 cup semi-sweet chocolate chips
- 1/3 cup dark chocolate chunks
Instructions
- Brown the Butter: Add 1 stick of butter to a skillet set over medium heat. Cook, swirling occasionally, until the butter begins to brown and has a nutty aroma, about 3-4 minutes. Remove from heat immediately and transfer browned butter to a heatproof bowl. Place in the freezer for 10-15 minutes to cool but not solidify.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: In a mixing bowl, beat together the remaining stick of room temperature butter, the cooled browned butter, and brown sugar until well combined and creamy. Beat in the 2 large eggs and 1 egg yolk one at a time until incorporated. Add vanilla extract and beat until creamy. Gradually add the all-purpose flour, baking soda, and kosher salt, mixing until just combined.
- Add Mix-ins: Gently fold in 3/4 cup of the holiday M&M’s, crushed mini pretzels, semi-sweet chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.
- Prepare for Baking: In a small bowl, mix the granulated sugar and cinnamon for the cinnamon sugar coating. Using a scoop or spoon, roll the dough into rounded balls about 2-3 tablespoons in size. Roll each ball thoroughly in the cinnamon sugar mixture and place them on the prepared baking sheet, spacing them about 3 inches apart to allow spreading.
- Bake and Finish: Bake the cookies for 8 minutes. Then rotate the baking sheet for even baking and gently press the remaining M&M’s into the tops of the cookies. Return the baking sheet to the oven and bake for an additional 2-3 minutes until the cookies are set but still soft.
- Cool and Store: Remove the cookies from the oven and allow them to cool on the baking sheet. They will continue to cook slightly as they rest. Once cooled, enjoy warm or store in an airtight container for up to 4 days.
Notes
- Do not overbake to maintain chewy texture; cookies look slightly underbaked when removed.
- Chilling the browned butter is important for dough consistency and flavor development.
- Use kosher salt for better control of saltiness; table salt can be substituted but reduce quantity.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For an extra festive touch, consider adding a sprinkle of coarse sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
