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Freshly baked pretzel peanut butter cookies cooling on parchment paper and wire rack with warm kitchen lighting

Ultimate Pretzel Peanut Butter Cookies

These revolutionary sweet and salty pretzel peanut butter cookies combine crunchy pretzels with creamy peanut butter for the ultimate treat. Each bite delivers the perfect balance of textures and flavors that will keep you coming back for more.
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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
  

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

Equipment

  • large mixing bowl
  • Electric mixer
  • Cookie scoop
  • baking sheets
  • parchment paper
  • Wire cooling racks

Method
 

  1. Preheat your oven to 375°F. Line baking sheets with parchment paper and crush pretzels into chunky pieces about the size of chocolate chips.
  2. In a large mixing bowl, beat room-temperature butter until light and fluffy. Gradually add both sugars, beating until mixture resembles whipped cream (about 3-4 minutes).
  3. Beat in peanut butter until completely combined. Add vanilla extract and mix thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated.
  4. In a separate bowl, whisk together sifted flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Gently fold in crushed pretzels and chocolate chips, distributing evenly throughout the dough.
  6. Refrigerate dough for 30 minutes to prevent excessive spreading during baking.
  7. Using a cookie scoop, portion dough into balls on prepared baking sheets, spacing 2 inches apart. Don't flatten - they'll spread naturally.
  8. Bake for 8-10 minutes until edges are golden brown but centers still look slightly underdone. Let cool on baking sheet for 5 minutes before transferring to wire racks.

Notes

For best results, use room-temperature ingredients and don't skip the chilling step. Store in airtight container for up to 1 week at room temperature or freeze for up to 3 months. Dough can be frozen for up to 2 months - bake directly from frozen, adding 1-2 extra minutes.