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Peanut butter pretzel chocolate chip cookie, from above
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Peanut Butter Pretzel Chocolate Chip Cookies

These peanut butter pretzel chocolate chip cookies are thick and chewy with the perfect flavor combo of salty-sweet. The pretzels add a delicious crunch. Then these pudgy cookies are oozing with tons of chocolate chips! Best of all, there's no need to chill the dough.
Course Dessert
Cuisine American
Keyword Peanut Butter Pretzel Chocolate Chip Cookies, Peanut Butter Pretzel Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 166kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ½ cup unsalted butter (112 grams) softened
  • ¾ cup brown sugar (158 grams) I used dark, but light works too
  • ¼ cup granulated sugar (50 grams)
  • ½ cup peanut butter commercially prepared, not natural
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ⅓ cup all-purpose flour (167 grams) or use 1 ½ (188 grams) cups for extra thick cookies
  • ½ tsp baking soda
  • ⅔ cup chopped pretzels measure after chopping/crushing
  • ¾ cup chocolate chips I always reserve a few tablespoons for dotting on top of each baked cookie

Instructions

  • Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl, beat together the butter, brown sugar, granulated sugar and peanut butter until creamy.
  • Then mix in the egg and vanilla extract.
  • Add in the flour, baking soda and salt. If the flour is lumpy, then sift in. Beat together starting with the mixer on a low speed until
  • Turn off the mixer and stir in the chopped pretzels and chocolate chips. I always stir in about ½ cup pretzels and ½ cup chocolate chips. Then I reserve the rest for dotting on top of each baked cookie.
  • Form the dough into balls about 1.5 to 2 tablespoons in size. Place dough balls about 1.5-2 inches (3.5-5 cm) apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the oven for about 9-11 minutes, or until the tops look just set.
  • Remove from the oven. Optionally, dot the top of each cookie with a few extra chocolate chips and pretzel pieces. Let the cookies cool on the cookie sheet for at least 10 minutes, then gently transfer to a cooling tray to continue cooling.

Notes

  1. Peanut Butter: Be sure to use commercially prepared, smooth peanut butter. Do not use homemade or anything labeled natural where the oil sits on top. 
  2. Pretzels: Measure the pretzels after chopping/crushing. 
  3. Storage: Store in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be frozen for up to 2 months, then thaw in the fridge and bring to room temperature before enjoying. 
  4. Freezing Cookie Dough: Form the dough into balls, then place in a freezer bag being sure to remove any excess air. Cookie dough balls can be frozen for up to 2 months. When ready to bake, preheat the oven, line cookie sheets and place cookie dough balls on the lined cookie sheets as directed in the recipe. Bake from frozen. They will likely need 1-2 minutes longer.
  5. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 uniform cookies. 

Nutrition

Calories: 166kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 56mg | Fiber: 1g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg