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peanut butter cookies with pretzels on a baking tray, golden and fresh from the oven

Peanut Butter Cookies with Pretzels

These peanut butter cookies with pretzels combine sweet and salty flavors perfectly. The combination of smooth peanut butter, crunchy pretzels, and melty chocolate chips creates consistently chewy centers with slightly crispy edges.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup butter room temperature
  • 1 cup brown sugar firmly packed
  • ½ cup white sugar
  • ½ cup peanut butter
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups sifted flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup pretzels crushed
  • 12 oz chocolate chips

Equipment

  • large mixing bowl
  • Electric mixer
  • measuring cups
  • Cookie scoop
  • parchment paper
  • baking sheets
  • Wire rack
  • rubber spatula

Method
 

  1. Preheat your oven to 375°F and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat butter, brown sugar, white sugar, and vanilla together until light and fluffy (3-4 minutes).
  3. Beat in the peanut butter until completely incorporated.
  4. Beat in eggs one at a time, beating well after each addition.
  5. In a separate bowl, sift together flour, baking soda, and salt. Gradually add to the creamed mixture using a rubber spatula. Mix just until combined.
  6. Gently stir in crushed pretzels and chocolate chips.
  7. Refrigerate dough for 30 minutes or until chilled.
  8. Using a cookie scoop, scoop dough onto parchment-lined baking sheets. Keep in ball form and do not press down. Bake maximum 9 cookies per sheet.
  9. Bake for 8-10 minutes or until edges are golden brown.
  10. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Room temperature ingredients mix more easily and create better texture. Don't skip the chilling step as it prevents spreading and creates the perfect chewy texture. Watch timing carefully - underbaked cookies finish cooking on the hot pan while overbaked ones become dry and crumbly. Store in airtight container for 5-7 days at room temperature, 2 weeks refrigerated, or freeze for up to 3 months.