Peanut Butter Pretzel Cookies
Peanut butter pretzel cookies combine sweet and salty flavors perfectly. This easy recipe creates 18 amazing cookies with chocolate chunks and pretzel pieces.
Hey there, fellow sweet-and-salty lover! I’m Rebeccah Ellene, and I still remember the exact moment this recipe was born. Picture this: there I was, standing in my grandmother’s familiar kitchen, now wearing my own flour-dusted apron instead of that oversized hand-me-down from decades ago.
The mixer hummed its familiar tune while I creamed butter and sugar. However, something felt different that day. My usual chocolate chip cookies seemed boring. Then I spotted a bag of mini pretzels sitting on the counter next to a jar of peanut butter.
What happened next changed everything. I grabbed both ingredients and started experimenting. The first batch was admittedly a disaster – too much salt, not enough sweetness. But the second batch? Pure magic happened in that oven.
Now, years later, these peanut butter pretzel cookies have become the signature treat at Dessert Haven. Furthermore, they represent everything I love about baking: bold flavors, unexpected combinations, and that perfect moment when sweet meets salty.
Today, I’m sharing this treasured recipe with you. Together, we’ll create cookies that transform your kitchen into a place of pure deliciousness.
Table of Contents
What Makes These Cookies Absolutely Irresistible
These peanut butter pretzel cookies deliver something extraordinary. First, they combine three beloved flavors: rich peanut butter, crunchy pretzels, and decadent chocolate chunks. Additionally, the texture of these peanut butter pretzel cookies creates pure perfection – soft centers with slightly crispy edges.
The secret lies in the technique. Chilling the peanut butter pretzel cookies dough ensures the cookies maintain their shape while baking. Moreover, the halfway tap method creates those coveted bakery-style flat tops with perfectly chewy centers.
Peanut Butter Pretzel Cookies Premium Ingredients List
| Ingredient | Amount | Metric | Notes |
|---|---|---|---|
| Unsalted butter, room temperature | 1 cup | 226 g | Quality butter makes a difference |
| Light brown sugar, packed | 3/4 cup | 150 g | Adds moisture and molasses flavor |
| Granulated sugar | 2/3 cup | 133 g | Creates crispy edges |
| Creamy peanut butter, room temperature | 2/3 cup | 160 g | Natural or conventional both work |
| Large egg, room temperature | 1 | 1 | Room temperature blends easier |
| Vanilla extract | 1 tsp | 1 tsp | Pure vanilla recommended |
| All-purpose flour, spooned and leveled | 2 cups + 2 tbsp | 266 g | Spoon flour into cup, level off |
| Baking soda | 1 tsp | 1 tsp | Fresh for best rise |
| Baking powder | 3/4 tsp | 3/4 tsp | Double-acting preferred |
| Kosher salt | 1/4 tsp | 1/4 tsp | Balances sweetness |
| Chopped chocolate, semi-sweet or dark | 1 1/2 cups | Plus extra for tops | Chunks work better than chips |
| Mini pretzel twists, chopped | 1 cup | Plus extra for tops | Break into bite-sized pieces |
Smart Shopping Tips for US Grocery Stores
When shopping for these peanut butter pretzel cookies, focus on quality ingredients. Look for butter with at least 80% fat content – it creates better texture. Additionally, choose peanut butter without added oils for the best flavor in your peanut butter pretzel cookies.
For chocolate, select high-quality semi-sweet or dark chocolate. Chop it yourself instead of using chips – chunks create better melting pockets. Furthermore, mini pretzel twists work better than regular size because they distribute more evenly throughout your peanut butter pretzel cookies.
Brilliant Substitutions
For International Readers:
- Replace light brown sugar with white sugar plus 1 tablespoon molasses
- Substitute all-purpose flour with plain flour
- Use caster sugar instead of granulated sugar
Dietary Alternatives:
- Gluten-free: Use 1:1 gluten-free flour blend
- Dairy-free: Replace butter with vegan butter substitute
- Nut-free: Substitute sunflower seed butter (though it won’t be peanut butter cookies!)
Essential Equipment and Preparation
Equipment You’ll Need
Must-Have Tools:
- Stand mixer with paddle attachment (or hand mixer)
- Large mixing bowls
- Measuring cups and spoons
- 2-ounce cookie scoop
- Parchment paper
- Two baking sheets
- Wire cooling racks
DIY Alternatives: No cookie scoop? Use a large spoon and your hands to form 2-inch balls. Don’t have a stand mixer? A hand mixer works perfectly – just cream the butter and sugars for an extra minute.
Step-by-Step Instructions
Step 1: Create the Perfect Base
Add the butter and sugars to your stand mixer bowl fitted with the paddle attachment. Cream together on medium-high speed until light and fluffy, about 3 minutes. This step builds the foundation for tender cookies.
Step 2: Incorporate the Peanut Butter
Add the peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl to ensure even mixing. The mixture should look smooth and well combined.
Step 3: Add Binding Ingredients
Add the egg and vanilla, then mix to combine well. Room temperature ingredients blend more easily and create better texture.
Step 4: Prepare the Dry Mixture
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients. Mix on low speed only until just combined. A few streaks of flour remaining is okay – over-mixing creates tough peanut butter pretzel cookies.
Step 6: Fold in the Fun Stuff
Remove the bowl from the mixer. Use a large spatula to gently stir in the chocolate chunks and pretzel bits. This preserves the mix-ins’ integrity in your peanut butter pretzel cookies.
Step 7: Shape and Chill
Using a large 2-ounce cookie scoop, portion rounds of dough onto a parchment-lined baking sheet. Chill dough for two hours or overnight. This step prevents spreading and creates better texture in your peanut butter pretzel cookies.
Step 8: Bake to Perfection
Preheat your oven to 350°F when the dough is chilled. Line two baking sheets with parchment paper. Transfer the chilled peanut butter pretzel cookies dough to prepared pans, leaving 2 inches between each cookie.
Step 9: The Secret Tap Method
Bake for 11 to 12 minutes, stopping halfway through to remove the pan from the oven. Firmly tap it on the countertop to help flatten the peanut butter pretzel cookies. This creates those coveted bakery-style flat tops. According to King Arthur Baking’s cookie techniques guide, this method helps achieve professional results.
Step 10: Perfect the Finish
Rotate the pan and continue baking until edges are set and centers look slightly underbaked. Remove from oven and cool on the baking sheet for 10 minutes before transferring to a wire rack.
Pro Tip: Sprinkle with flaky sea salt while warm for an extra gourmet touch!
Expert Tips for Amazing Results
Timing is Everything
Temperature matters enormously in baking. Room temperature ingredients blend more easily and create better texture. However, chilled dough prevents excessive spreading during baking.
The Pretzel Secret
Chop pretzels into bite-sized pieces rather than crushing them completely. This maintains textural interest while ensuring even distribution throughout each cookie.
Chocolate Chunk Wisdom
Hand-chopped chocolate creates irregular pieces that melt beautifully. Additionally, save some extra chunks and pretzel pieces to press into cookie tops before baking.
Storage Solutions
| Storage Method | Duration | Instructions |
|---|---|---|
| Counter (airtight) | 5 days | Store in sealed container |
| Refrigerator | 1 week | Wrap tightly in plastic |
| Freezer (baked) | 3 months | Freeze in freezer bags |
| Freezer (dough) | 2 months | Freeze scooped portions |
Creative Variations to Try
Regional Twists
Southern Style: Add 1/2 cup chopped pecans and a pinch of cayenne pepper West Coast: Include 1/3 cup dried cranberries and orange zest Midwest: Mix in 1/2 cup mini marshmallows for s’mores vibes
Dietary Adaptations
Gluten-Free Version: Use certified gluten-free flour blend and add 1/4 teaspoon xanthan gum Protein-Packed: Replace 1/4 cup flour with vanilla protein powder Whole Grain: Substitute half the flour with whole wheat pastry flour
Holiday Variations
Christmas: Add crushed candy canes instead of pretzels Halloween: Use orange chocolate chips and pretzel pieces Summer: Include freeze-dried strawberries with white chocolate chunks
Perfect Pairings and Serving Ideas
These cookies pair wonderfully with cold milk, obviously. However, they also complement hot coffee beautifully. For special occasions, serve alongside vanilla ice cream or [link to internal vanilla ice cream recipe].
Consider these cookies for:
- Lunch box treats
- Potluck desserts
- Holiday cookie exchanges
- Game day snacks
- Teacher appreciation gifts
The sweet-salty combination makes them crowd-pleasers at any gathering. Furthermore, they travel well and maintain their texture for days.
You may like:
Pistachio Peanut Butter Cookies Recipe
Frequently Asked Questions
Are pretzels with peanut butter healthy?
Pretzels with peanut butter provide protein and healthy fats, though these cookies are treats to enjoy in moderation. The peanut butter adds protein while pretzels contribute satisfying crunch and minimal additional sodium.
Can I add pretzels to cookies?
Absolutely! Pretzels add wonderful texture and saltiness to cookies. Chop them into bite-sized pieces for best distribution. Additionally, they complement chocolate and peanut butter flavors perfectly in peanut butter pretzel cookies.
How to make peanut butter pretzel nuggets?
Peanut butter pretzel nuggets involve stuffing pretzel pieces into peanut butter cookie dough balls. Roll the dough around pretzel pieces, then bake as directed. This creates surprise pockets of salty crunch in your peanut butter pretzel cookies.
Why are my 3 ingredient peanut butter cookies falling apart?
Three-ingredient peanut butter cookies fall apart when the ratios are wrong or ingredients aren’t at proper temperature. Use room temperature peanut butter and don’t overbake. Additionally, let them cool completely before removing from the pan.
How to melt crunchy peanut butter?
Melt crunchy peanut butter by microwaving in 30-second intervals, stirring between each interval. Alternatively, warm it in a double boiler. The peanut pieces will soften but maintain some texture.
Final Thoughts: Your New Favorite Cookie
These peanut butter pretzel cookies represent everything I love about baking: bold flavors, perfect textures, and that magical moment when sweet meets salty. Each bite delivers the comfort of classic peanut butter cookies with an exciting twist.
From my kitchen to yours, I hope these peanut butter pretzel cookies bring joy to your baking adventures. They’ve become a signature treat at Dessert Haven, and I know they’ll become a favorite in your home too.
Try pairing them with a tall glass of cold milk or a steaming cup of coffee. Better yet, pack them in lunch boxes or share them at your next gathering. The combination of peanut butter, chocolate, and pretzel pieces creates smiles wherever they go.
Have you tried this peanut butter pretzel cookies recipe? I’d love to hear about your experience! Share your photos on social media and tag us – seeing your creations always makes my day brighter.
Peanut Butter Pretzel Cookies
Ingredients
Equipment
Method
- 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.
- Add the peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl.
- Add the egg and vanilla and mix to combine well.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- 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.
- Remove the bowl from the mixer and use a large spatula to stir in the chocolate chunks (chips) and pretzel bits.
- Using a large 2 ounce cookie scoop, scoop rounds of dough onto a parchment lined baking sheet. Chill dough for two hours or overnight.
- 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.
- 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.
- Remove the pan from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack. Sprinkle with flakey sea salt if desired.
