Print

Peanut Butter Pretzel Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Looking for the best peanut butter pretzel cookie recipe? This is it!! These soft and chewy cookies are loaded with crunchy peanut butter, puddles of melted dark chocolate, and bits of crispy, salted pretzels. A totally irresistible salty meets sweet dessert that everyone will love!

Ingredients

Units
  • 1 cup (226 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (133 g) granulated sugar
  • 2/3 cup (160 g) creamy peanut butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoons vanilla
  • 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups chopped chocolate, semi-sweet or dark, plus more for tops
  • 1 cup mini pretzel twists, chopped into pieces, plus more for tops

Instructions

  1. Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium high speed until light and fluffy, about 3 minutes.
  2. Add the peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl.
  3. Add the egg and vanilla and mix to combine well.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  5. Add the dry ingredients to the wet ingredients and mix on low speed only until just combined. A few streaks of flour remaining is okay – do not over mix.
  6. Remove the bowl from the mixer and use a large spatula to stir in the chocolate chunks (chips) and pretzel bits.
  7. Using a large 2 ounce cookie scoop, scoop rounds of dough onto a parchment lined baking sheet. Chill dough for two hours or overnight.
  8. When dough is chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Transfer the chilled dough to the prepared pans, leaving 2 inches between each cookie as they will spread in the oven.
  9. Bake for 11 to 12 minutes, stopping half way through to remove the pan from the oven and firmly tap it on the counter top to help flatten the cookies. Rotate the pan and continue baking until the edges are set and the centers of the cookies are still puffy and look slightly under baked.
  10. Remove the pan from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack.
  11. Sprinkle with flakey sea salt if desired.

Notes

Cookies may be frozen.
Store unbaked cookie dough in the refrigerator for up to 5 days.
To make gluten free, substitute an equal amount of gluten free flour blend for the all purpose flour and add 1 teaspoon xanthum gum if not included in the flour blend. Replace mini pretzel twists with gluten free mini pretzel twists.

Find it online: https://athomebyheather.com/peanut-butter-pretzel-cookies/