Peanut Butter Pretzel Cookies Recipe
Chewy, chocolatey, and topped with a salty pretzel crunch, these Peanut Butter Pretzel Cookies are fun to make and even more fun to eat!
Servings: 24 cookies
Calories: 221kcal
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.
Notes
*I don’t recommend natural peanut butter for this recipe.
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.
Nutrition
Serving: 24serving | Calories: 221kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 287mg | Potassium: 123mg | Fiber: 2g | Sugar: 13g | Vitamin A: 144IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 2mg
