Ingredients:

  • 1 cup (227g) Unsalted Butter
  • 1 cup (200g) Light Brown Sugar, firmly packed
  • ½ cup (100g) Granulated White Sugar
  • 2 large Eggs, room temperature
  • 1 tablespoon Vanilla Extract
  • 2 ¼ cups (270g) All-Purpose Flour, sifted
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Fine Sea Salt
  • 1 teaspoon Flaky Sea Salt (for sprinkling)
  • 1 cup (140g) Mini Pretzels, roughly crushed
  • 1 ½ cups (250g) M&Ms

Instructions:

  1. Brown the Butter: Melt butter in a heavy-bottomed saucepan over medium heat. Continue cooking, swirling frequently, until the milk solids turn golden brown and smell nutty (approx. 5-8 minutes). Immediately pour into a heatproof bowl to cool slightly.
  2. Cream Sugars & Butter: Once the brown butter is slightly cooled but still liquid, whisk in the brown sugar and white sugar until smooth.
  3. Incorporate Wet Ingredients: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix!
  6. Fold in Mix-Ins: Gently fold in the crushed pretzels and M&Ms using a rubber spatula.
  7. Chill the Dough: Cover the bowl and refrigerate the dough for at least 1 hour (up to 24 hours for best flavour development).
  8. Preheat & Scoop: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough into balls (about 2 tablespoons each).
  9. Bake: Place scoops 2 inches apart on the sheet. Immediately sprinkle the tops with flaky sea salt. Bake for 10–12 minutes, or until the edges are set but the centres still look slightly soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.