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Peanut Butter Pretzel Cookies Recipe

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4 from 60 reviews

These Peanut Butter Pretzel Cookies are soft and chewy treats bursting with creamy peanut butter, melted dark chocolate chunks, and crispy salted pretzels, delivering the perfect salty-sweet combination everyone will love.

Ingredients

Units Scale

Cookies

  • 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. Cream butter and sugars: 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 peanut butter: Add the peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl.
  3. Add egg and vanilla: Add the egg and vanilla and mix to combine well.
  4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
  5. Combine wet and dry: 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. Stir in chocolate and pretzels: Remove the bowl from the mixer and use a large spatula to stir in the chocolate chunks (chips) and pretzel bits.
  7. Scoop and chill dough: 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. Preheat and prepare pans: 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 and flatten: 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. Cool and finish: Remove the pan from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack.
  11. Add finishing touch: Sprinkle with flakey sea salt if desired.

Notes

  • Chill dough for two hours or overnight to achieve the best texture.
  • Tap the pan firmly on the counter halfway through baking to flatten the cookies.
  • Sprinkle with flakey sea salt for an extra salty-sweet finish if desired.

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