Spring M&M and Pretzel Cookies
These M&M and Pretzel Cookies are loaded with oats, pretzels, and M&M‘S. If you’re looking for the perfect cookie to kick off spring, these Spring M&M and Pretzel Cookies are it!
If you’re looking for the perfect cookie to kick off spring, these Spring Monster Cookies are it!
They’re soft, chewy, and packed with everything we love about monster cookies—but without peanut butter, we added a fun seasonal twist. Think pastel M&M’s, crunchy pretzels, and hearty oats all in one irresistible bite. These cookies are as delightful to look at as they are to eat, making them a go-to treat for Easter, spring bake sales, or just a cozy weekend at home.
If you’re looking for other desserts to make this Easter you should try my easy mini egg brownies that are so fudgy and rich. Or if you’re in the mood for something that isn’t chocolate my and my are very popular for Easter dessert.
Ingredient Notes
- Butter – allow to sit out on the counter for 30-60 minutes
- Dark brown sugar
- Granulated sugar
- Eggs – place eggs out with butter, to bring to room temperature. Tip – separate the one egg yolk while cold. It is easier!
- Vanilla extract
- All-purpose flour
- Spring M&M’s (pastel colors for that seasonal vibe!)
Optional Add-ins (highly recommended):
- 1 cup semi-sweet chocolate chips or chunks
- ½ cup white chocolate chips
How To Make Spring Monster Cookies
Spring Monster Cookies
Ingredients
- 2 sticks salted butter at room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tbsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 cup old fashioned oats
- 1 ¼ cup spring M&M’s
- 1 cup mini pretzels crushed
Optional add-ins:
- 1 cup semi-sweet chocolate chips or chunks
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats.
- Fold in 1 cup of the M&M’s, and the pretzels.
- Roll the dough into 1/4 cup-sized balls. Place 3 inches apart on the prepared baking sheet.
- Transfer to the oven and bake for 8 minutes, then rotate the pan and bake for another 2 minutes. Pull the pan out and push the remaining M&M’s into the cookies. Bake for 2-3 minutes. 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.
- Eat warm or let cool and store in an airtight container for up to 4 days.
