These peanut butter pretzel chocolate chip cookies are loaded with all things good in the world like crunchy peanut butter, puddles of melted dark chocolate, and bits of crispy, salted pretzels. A totally irresistible salty meets sweet dessert that everyone will love!
The first week back to school just feels like it deserves a really good cookie, don’t-cha think? It’s been a long week for the kiddos {and moms and dads too!} and we’ve all earned a sweet treat fresh from the oven to sink our teeth in to. If you’ve been following along here for any amount of time, you know I take my cookies very seriously. And let me tell you…these peanut butter pretzel chocolate chip cookies did not let me down. Chock full of crunchy peanut butter, salty pretzels, and pools of melted chocolate, these golden brown beauties are everything I dream of in a perfect cookie and then some. If salty meets sweet is your thing, this recipe is for you!
These peanut butter pretzel chocolate chip cookies might be just a wee bit over the top, but rest assured, they are super easy to make and really hard to mess up. They are delightfully crispy on the outside and soft and chewy on the inside with that perfect pretzel crunch to seal the deal. The salty flavors from the peanut butter and pretzels are perfectly balanced by the sweetness of the sugar and chocolate making each and every mouthwatering bite nothing short of A-M-A-Z-I-N-G! These cookies are a real crowd pleaser if I ever saw one and I’m pretty certain I’ll cinch the mom of the year award when I serve these beauties up after school with a tall glass of cold milk. These cookies are my new go-to and I can’t wait to tell you how to make them.
WHY ARE PEANUT BUTTER PRETZEL CHOCOLATE CHIP COOKIES SO GOOD?
These peanut butter pretzel chocolate chip cookies might be easy to make but they are anything but basic. This is a hefty cookie loaded with everything good in the world like crunchy peanut butter to puddles of melted dark chocolate chips and bits of crispy salted pretzels. These cookies are sweet and chewy, salty and gooey and I simply cannot get enough of them. Not only are they easy to whip up in a pinch but they stay soft for days so you can have something sweet and simple when the cookie craving strikes. Each cookie is hand stuffed with mini pretzel twists and topped with an extra sprinkle of flakey sea salt for good measure. The extra salt isn’t mandatory, but it sure is good!
TIPS FOR PERFECTLY BAKED COOKIES
These peanut butter pretzel chocolate chippers come together quickly with just the basics. Nothing fancy needed here. Just the usuals like flour, butter, sugar, eggs, chocolate chips, and pretzels of course. Before you break out your cookie sheet, read through this list of helpful tips and tricks for perfectly baked cookies every time.
Do not over mix. If the texture of your cookies seems off, you likely over mixed the dough. When combining the wet and dry ingredients, stir until just barely combined and then fold in the chocolate chips in just a few, gentle strokes. Over mixing the dough can cause the cookies to be flat and overly crispy once baked. Chill the dough in one bowl and then use a cookie scoop and scale to portion out the cookies.
It’s all about the pretzels. These cookies taste best with a bit of pretzel crunch in every bite so for best results top each cookie dough ball with a whole pretzel and simultaneously stuff a few broken pieces into the sides of the cookies. Mini pretzel twists make the prettiest cookies but mini pretzel sticks will work too. If you want to make these gluten free, give these gluten free pretzel twists a try.
Use crunchy peanut butter. I tested this recipe with both crunchy and smooth peanut butter and I guarantee you that crunchy peanut butter is where it’s at. I’m not usually a fan of actual peanuts in my peanut butter cookies but the tiny bits of peanut crunch in every bite make this cookie positively irresistible! Just trust me, k?
Flatten the cookies before and during baking. These cookies are meant to be on the pudgy side which makes them seriously drool-worthy. But, it’s worth noting that they will bake up very tall and super puffy if left as they are once scooped. To help the cookies spread a bit in the oven and bake evenly, you’ll want to press a pretzel down into the cookie dough ball, flattening it out a smidge. When the cookies are half way through the baking time, remove the pan from the oven and tap it firmly on the countertop to help flatten the cookie and create those heavenly puddles of melted chocolate we all know and love. If the cookies are still puffed up and tall once fully baked, tap the cookie sheet on the counter twice more to deflate the center of the cookies.
More chocolate is better. The recipe calls for one heaping cup of chocolate chips but more is better I always say. Feel free to add a few extra chips to the tops of each cookie before baking for that extra ooey gooey factor that everyone will love. I like to use bittersweet chocolate chips to keep the cookies from being overly sweet, but semisweet or even milk chocolate chips would be equally delicious.
CAN THESE COOKIES BE MADE GLUTEN FREE?
Oh yes they can! I am happy to report that these peanut butter pretzel cookies are just as delicious when made sans gluten. Simply swap an equal amount of gluten free flour for the all purpose and add one teaspoon of xanthum gum if it’s not already mixed into your favorite g-free flour blend. Don’t forget to pick up a bag of gluten free pretzel twists and you’re good to go. Believe me…gluten free cookies never tasted so good! Store the cookies tightly covered for maximum freshness or do as I do and store the dough in the fridge, baking them off one or two (or five!) at at time whenever you’re in the mood for a darn good cookie.
HOW TO STORE PEANUT BUTTER PRETZEL CHOCOLATE CHIP COOKIES
On the off chance you have a few of these mega delicious cookies left over, you can store them tightly covered at room temperature. Thanks to the peanut butter and a fair amount of brown sugar, the cookies will stay soft and flavorful for days. If you prefer to bake off your cookies in smaller batches, keep the dough in the refrigerator tightly wrapped. These cookies are super freezer friendly but I did notice that the pretzels loose a bit of crunch once defrosted. Didn’t bother me one bit-they are still one of the best cookies to ever come out of my oven!
I just know you are going to fall hard for these peanut butter pretzel chocolate chip cookies and I cannot wait to hear just how much you love them! Bake a batch this weekend and don’t forget to tag me over on Instagram if you make them.
Happy baking!
If you love these Peanut Butter Pretzel Chocolate Chip Cookies, check out these other delicious cookies…
Soft & Chewy Tahini Chocolate Chip Cookies
- 2 large eggs, room temperature
- ¾ cup extra crunchy peanut butter (I use Jif)
- 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 heaping cup of chocolate chips
- 1 cup mini pretzel twists
- Add eggs to a medium bowl and lightly whisk. Add peanut butter, melted butter, and vanilla. Whisk together until mixed well.
- Add granulated and brown sugar to the bowl and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet and mix until just combined.
- Add chocolate chips.
- Refrigerate the dough for about 3 hours or overnight.
- Once chilled properly, preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Remove dough from the refrigerator and using a 2-tablespoon cookie scoop, scoop cookies onto the parchment-lined cookie sheets. Lightly press one pretzel into the top of each cookie, simultaneously flattening the cookie dough ball a bit.
- Stick another few broken pretzel pieces into the sides of the cookie dough ball. These cookies hold their shape well when they are placed in the oven slightly chilled.
- Bake for 10-12 minutes. Remove the cookie sheet half way through baking and tap firmly on the counter twice to help flatten the cookie. This allows the cookie to spread and for the melted chocolate to form puddles within the cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooking rack.
- Sprinkle with flakey sea salt before serving if desired.
Store unbaked cookie dough in the refrigerator for up to 5 days.
To make gluten free, substitute an equal amount of gluten free flour blend for the all purpose flour and add 1 teaspoon xanthum gum if not included in the flour blend. Replace mini pretzel twists with gluten free mini pretzel twists.
These look amazing! Thinking of adding in m&ms, would that work? I’d exchange part of the chocolate chips for m&ms, so it won’t be too much.
Absolutely! That sounds delicious!!
So good! Such a delicious combination of sweet and salty. These may be my new favorite treat. Easy to make and a definite crowd pleaser. Thanks for the amazing recipe
YAY! I’m so glad you loved these cookies!! Thanks so much for trying my recipe!