Chewy, chocolatey, and topped with a salty pretzel crunch, these Peanut Butter Pretzel Cookies are fun to make and even more fun to eat!
These Peanut Butter Pretzel Cookies bring together rich peanut butter flavor, chunks of semi-sweet chocolate, and salty pretzel pieces in every delicious bite. Crisp edges give way to soft, chewy centers, while a whole pretzel pressed on top adds an extra crunch. The chopped chocolate melts into little pockets throughout the cookies, making them especially tempting warm from the oven.
I love adding pretzels to treats to create a salty sweet flavor profile. For more salty and sweet treats you have to check out my Kitchen Sink Cookies, Kettle Corn, and my Movie Night Cookies.
Table of Contents
Why You’ll Love These Peanut Butter Pretzel Cookies
- The chopped dark chocolate and pretzel pieces distribute sweet, salty, melty, and crunchy textures throughout every thick peanut butter cookie.
- One whole egg plus an additional yolk adds richness and tenderness, helping the cookies remain soft after cooling.
- A thirty-minute freezer chill controls spreading, allowing the cookies to bake thick while retaining slightly underdone and chewy centers.
- Whole pretzels and optional sea salt finish the cookie tops, making the contrasting ingredients immediately visible before serving.
Recipe Ingredients
Peanut Butter – Use regular creamy peanut butter like Jif or Skippy for a smooth, nutty base with a slightly salty kick. It gives the cookies their classic flavor and melts into the dough for a soft, dense texture.
Pretzels – Bring a salty crunch that contrasts with the soft cookie base. Chopped pretzels add a toasted, malty flavor and help balance the sweetness, while whole pretzel twists on top add extra texture, visual appeal, and a snack-like finish.
Brown Sugar – Light brown sugar adds moisture and a touch of molasses flavor. It deepens the sweetness and helps create a softer, chewier texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Mini Pretzels for Topping – Instead of large pretzel twists, top the cookies with mini pretzels or pretzel sticks for a more manageable size and neater finish.
Try a Classic Chocolate Chip Version – Swap the chopped chocolate for chocolate chips to make classic-style Peanut Butter Pretzel Chocolate Chip Cookies. The chips hold their shape while baking, giving each cookie a familiar look and a softer chocolate bite.
How to Make Peanut Butter Pretzel Cookies
Step 1: In the bowl of a stand mixer, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, then mix until combined.
Step 2: In a separate mixing bowl, whisk together the flour, baking soda, and salt.
Step 3: With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Fold in the chopped chocolate and pretzel chunks with a large rubber spatula.
Step 4: Cover the bowl with plastic wrap and place it in the freezer for 30 minutes.
Step 5: Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper or baking mats; set aside.
Step 6: Using a standard-size cookie scoop, create equal-sized balls of dough and drop them onto the prepared cookie sheets. Press a pretzel into the top of each ball. Place in the oven and bake for 10–12 minutes—do not overbake! The cookies will be light in color and look underdone… that’s okay. Remove from the oven (garnish with salt if desired) and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
Expert Tips
Scrape Down the Bowl While Mixing – Don’t forget to pause and scrape the sides and bottom of the bowl during mixing. This helps everything incorporate evenly, especially the peanut butter and butter.
Crush Pretzels Gently – Break pretzels into uneven pieces by hand or pulse in a food processor for 1–2 seconds. You want a mix of small bits and larger chunks for the best texture.
FAQs
Yes! You can stir in chopped peanuts, peanut butter cups, Reese’s Pieces, or peanut butter chips. Use one or combine a few. Just keep the total amount around 1 to 1½ cups so the dough stays balanced and bakes evenly.
Chilling the dough for 30 minutes helps the cookies hold their shape and bake with a thicker, chewier texture. You can bake the dough without chilling, but the cookies will spread more and turn out softer and flatter.
Storage Information
Once fully cooled, STORE Peanut Butter Pretzel Chocolate Chunk Cookies in an airtight container on the counter at room temperature for up to 5 days. If stacking, separate the layers with parchment to keep the pretzels from getting crushed. To FREEZE, place cooled cookies in a single layer on a sheet tray, then transfer to a freezer-safe bag or container once solid.
They’ll stay good for up to 2 months. Let them thaw at room temperature or warm briefly in a low oven for a few minutes to refresh.
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Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter*
- 1/2 cup unsalted butter - room temperature
- 1 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher sea salt
- 8 oz semi-sweet chocolate - chopped
- 1 cup pretzels - chopped
- 24 pretzel twists - for the tops
- 1/2 tsp coarse sea salt - for garnish, optional
Instructions
- In the bowl of a stand mixer, combine the sugars, peanut butter, butter, and vanilla extract. Beat on high for 2 minutes until light and fluffy. Add the egg and yolk, then mix until combined.
- In a separate mixing bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Fold in the chopped chocolate and pretzel chunks with a large rubber spatula.
- Cover the bowl with plastic wrap and place it in the freezer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two cookie sheets with parchment paper or baking mats; set aside.
- Using a standard-size cookie scoop, create equal-sized balls of dough and drop them onto the prepared cookie sheets. Press a pretzel into the top of each ball. Place in the oven and bake for 10–12 minutes—do not overbake! The cookies will be light in color and look underdone… that's okay. Remove from the oven (garnish with salt if desired) and allow to cool on the sheets for 3 minutes before carefully transferring them to a wire rack to cool completely.
These were really a huge hit with my kids! They enjoyed helping making it! And they enjoyed eating it!
I was a bit hesitant about the pretzels on top but after I tried it I have to say that now I always will want the pretzels, these cookies were so good.
The texture of this cookie dough is spot on! We loved a fine balance of the sweet and salty in these cookies as well!
Yay! These are definitely exciting cookies with all the flavors and mix-ins!
hey girl these look amazing! Yummy!
Thanks girl!