PEANUT BUTTER PRETZEL COOKIES – Soft and chewy peanut butter cookies loaded with mini peanut butter cups, salted pretzels, and chocolate chips.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Creamy peanut butter
- Eggs
- Vanilla extract
- Pretzels (I like to use Snyder’s Itty Bitty Minis)
- Mini peanut butter cups (Reese’s Minis: Unwrapped work best)
- Semi-sweet chocolate chips
Needed supplies
- Baking sheets (I use 18″x13″ sheet pans)
- Parchment paper or silicone mats
- Measuring instruments
- Bowls: 1 medium, 1 small
- Stand mixer with paddle attachment
- Wisk
- Spatula or wooden spoon
- Cookie scoop (3 tablespoon-sized)
- Cooling rack
The perfect party spread
Are you having a party? Here are some ideas of what to serve with Peanut Butter Pretzels Cookies.
- Beverages: I love a good soda bar. Serve at least 3 types of soda along with several syrups to add flavor. If you’re not into soda, you can’t go wrong with lemonade or spa water.
- Fresh Fruit: Fresh fruit is always a good addition to any party spread. I know it sounds crazy, but not everyone wants to eat unhealthy. A tray with fresh strawberries, apples slices, and grapes is perfectly simple. You can even add Vanilla Fruit Dip, if you like.
- Salty Additions: A simple bowl of salty chips works every time. Spice it up a little and serve tortilla chips with Simply Delicious Salsa or a jar of queso.
- Classic Cookie Platter: For a well-rounded cookie platter, add a Soft Batch Chocolate Chip Cookies and White Chocolate Macadamia Nut Cookies to the Peanut Butter Pretzel Cookies.
Tips and Tricks
Softening Butter: Butter doesn’t need to sit on the counter for a very long time in order to be soft enough for cookies. To know when butter is soft enough, press your finger into the top. If it gives a little, it’s ready. Then, make sure to mix the butter by itself in the stand mixer for 5-10 seconds to soften it up a little more.
Whole Pretzels: If you’re using Snyder’s Itty Bitty Minis, they are small enough that you can leave a good amount of them whole. It’s really fun to see the entire pretzel shape poking out of the cookies.
For Smaller Cookies: If you like smaller cookies, or you only have a 2 tablespoon-sized cookie scoop, bake the cookies for 10-12 minutes.
More peanut butter recipes you’ll love
Peanut Butter Pretzel Cookies
PEANUT BUTTER PRETZEL COOKIES - Soft and chewy peanut butter cookies loaded with mini peanut butter cups, salted pretzels, and chocolate chips.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tablespoon vanilla extract
- 1 cup pretzels, roughly chopped
- 1 cup mini peanut butter cups
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup granulated sugar, for rolling the cookies
Instructions
- Preheat the oven to 350 and prepare baking sheets with parchment paper or silicone mats.
- In a medium bowl, add the flour, baking soda, and salt. Whisk to combine.
- In a stand mixer fitted with the paddle attachment, add the softened butter. Mix on medium speed to 5-10 seconds to loosen up the butter.
- Add in the light brown sugar and 3/4 cup granulated sugar. Beat on medium speed for 1-2 minutes, until the mixture lightens in color.
- Add in the creamy peanut butter. Mix on medium speed for about 1 minute, scraping down the sides of the bowl as needed.
- Add in the eggs and vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
- Add in the flour mixture. Mix on low until just combined, scraping down the sides of the bowl as needed.
- Remove the bowl from the stand mixer, scrape any excess dough off of the paddle attachment.
- Add in the pretzels, mini peanut butter cups, and chocolate chips. Stir by hand, using a spatula or wooden spoon.
- In a small bowl, add the 1/3 cup granulated sugar.
- Using a 3 tablespoon sized cookie scoop, portion out the dough. Roll each portion into the granulated sugar and place onto the prepared baking sheets, spacing about 2 inches apart from each other.
- Bake for 11-13 minutes, until the edges begin to turn golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheets for about 10 mintues. Move to a cooling rack to cool completely.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 234mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Let’s Eat Cookies
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