Recipes from the Hometown Kitchen: Heather's M&M Pretzel Cookies

Welcome to our monthly “Recipes from the Hometown Kitchen” feature. Readers were asking for recipes in the Shore Update, and we’ve created the space you were craving. We’re handing the whisk to you so you can share recipes that define your home. From appetizers to desserts, this space is to celebrate local flavors and the cooks behind them.

Heather, owner and baker at Fields of Heather Bakery, a beloved local spot in Chester, starts us off with a fun and festive recipe. Known for her delicious made-from-scratch treats, these M&M Pretzel Cookies combine a soft buttery base with crunchy pretzels and everyone’s favorite classic chocolate candy! They are the perfect Valentine’s Day sweet treat which are easy to share with loved ones and a simple yet thoughtful way to celebrate while supporting a wonderful local bakery.

Heather’s M&M Pretzel Cookies

1 cup butter, soft 1 cup granulated sugar

1 cup light brown sugar 2 eggs, room temperature

1 teaspoon vanilla 2 1/2 cups all-purpose flour

1 teaspoon baking powder 1 teaspoon baking soda

1 teaspoon salt 2 cups holiday colored M&M’s

85 mini twist pretzels, broken into medium pieces

1. Mix the pretzels and M&M’s into a large bowl, set aside.

2. In a mixer bowl, beat butter, granulated sugar and brown sugar until light and flu

ffy.  About 3 minutes.  Scrape the sides and bottom of the bowl to make sure all the butter is mixed in.

3. Add eggs and vanilla.  Mix until combined.  Scrape the bowl and mix again.

4. Add the flour, baking powder, baking soda and salt.  Mix on low just until combined.

5. Add your dough into the bowl with the pretzels and M&M’s.  Use a spatula (or your hands if you have gloves and like to get messy).

6. Use a cookie scoop to scoop the dough into a 9X13 pan.  Cover with plastic wrap and refrigerate overnight for best results.

7. Preheat your oven to 350 degrees.  When ready put your cookies on sheet pans and press down with your palm until flat.  If you have a standard baking sheet you should get 6 to 8 on a tray.  Bake 10 to 12 minutes until the edges are tan in color.  Let them cool before you eat.  These are a crispy cookie not a soft one.

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