Peanut Butter Pretzel Chocolate Chunk Cookies
Prep time
Cook time
Total time
These peanut butter pretzel chocolate chunk cookies are crisp, chewy and loaded with gooey chunks of chocolate and chopped up pretzel bits. They're the perfect combination of sweet and salty!
Yield: 2 dozen
  • ½ c. granulated sugar
  • ½ c. brown sugar
  • ½ c. creamy peanut butter*
  • ½ c. (1 stick) unsalted butter, room temperature
  • 1½ tsp. vanilla extract
  • 1 egg + 1 yolk
  • 1⅓ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. kosher sea salt
  • 8 oz. chopped semi-sweet chocolate.
  • 1 c. chopped pretzels + 24 pretzel twists for the tops
  • ½ tsp. fleur de sel or coarse sea salt for garnish (optional)
  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, mix until combined.
  2. In a separate mixing bowl, whisk together the flour, baking soda and salt.
  3. With mixing speed on low, gradually add the dry ingredients, mixing just until combined. Fold in the chopped chocolate and pretzel chunks with a large rubber spatula.
  4. Cover the bowl with plastic wrap and place in the freezer for 30 minutes.
  5. Meanwhile, preheat oven to 350 degrees. Line two cookie sheets with parchment paper or baking mats, set aside.
  6. Using a standard size cookie scoop, create equal size balls of dough and drop 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 ok! 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.
*I don't suggest using natural peanut butter for this recipe.

Recipe source: Life Made Simple
Recipe by Life Made Simple at