Peanut Butter Pretzel Cookies Recipe - Skillful Cook
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Peanut Butter Pretzel Cookies

4 reviews / 4.3 average

It rained, and I got desperate.

So desperate that I’ll have you know I drove to the gas station across the street for some last-minute ingredients for peanut butter pretzel cookies. Such as sugar and pretzels and Reeses Pieces.

How could I seriously be out of white and brown sugar?

Don’t ask. Just thank the gas station employees who keep me stocked with sugar.

Because when I’m stocked with sugar, I can make tasty things. And now you can make those tasty things, too.

On the topic of tasty things, this cookie is loaded with them!

Pretzels, Reese’s Pieces, chocolate chips, and all the goodness of the New York Times chocolate chip cookie dough.

Peanut butter pretzel cookies on a colorful piece of fabric.

Now the real question - what to do with the other half of the dough?

Cookiedough cheesecake? Cookiedough brownies? Cookiedough pie? OMGG. (That’s oh my goodness gracious.)

Side note - apparently it’s cool to actually say the letters, as my 11 year old friend demonstrated recently. I narrowly missed getting hit by a falling object (a story for another day), and she breathed a sigh of relief, and whispered under her breath, “ohmgee.”

And then I gave her a cookie for being so cute.

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A picture of Peanut Butter Pretzel Cookies

Peanut Butter Pretzel Cookies


Description

These peanut butter pretzel cookies and a sweet and salty lover's dream. Loaded with chocolate, peanut butter, and crushed pretzels. Yum!


Ingredients

Scale
  • 2 cups cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 package chocolate chips, 3 handfuls crushed pretzels, 1/2 cup Reese’s Pieces
  • Sea salt

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces, crushed pretzels, and Reese’s Pieces in and incorporate them.
  3. Scoop 2-3 tablespoon balls onto a cookie sheet. Bake at 350 for about 7 minutes. Remove from oven and transfer to a cooling rack. Sprinkle with sea salt. For storage, I like to freeze them and eat them cold!
  • Prep Time: 25 mins
  • Cook Time: 7 mins
  • Category: Dessert
  • Cuisine: American

Keywords: peanut butter pretzel cookies, pretzel cookies, peanut butter cookies

The last thing I need right now is more cookies, but I still need to know: what’s your favorite cookie recipe? NY Times? Cooks Illustrated? A family favorite?

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18 Comments

  1. Skillful Cook Logo

    I LIKE TO COOK HEALTY TOO.
    BUT I DO NOT USE GRANULATED SUGAR.
    I USE ALL NATURAL XYLITOL SWEETENER [SUGAR]
    IN ALL RECEPIES THAT CALL FOR SUGAR. ITS MUCH
    HEALTHIER. MOST OF MY FRIENDS AND FAMILY
    ARE DIABETIC SO I WATCH WHAT I USE IN MY COOKING.

    AND IT DOES NOT CHANGE THE FLAVOR OF THE COOKIES.

  2. Skillful Cook Logo

    These look great! I love the idea of the pretzels in the cookies but I hate peanut butter.. Should I just had another half cup of chocolate chips? Or leave as is and completely omit the Reese’s?

  3. Skillful Cook Logo

    Delicious I made them for family and friends on the 4th of July! Everyone loved them. This recipe is definitely a keeper – to inlude pretzels in the cookies is genius!

    The only problem I had was with the baking temp and time. Frankly I was skeptical of 7 mins to start but I followed the directions and the first dozen took at least 20 mins… I referenced the chic chip bag and cranked the temp up to 375 degrees which was better but still longer than 7 mins.. Anyone else have probs?

    1. Skillful Cook Logo

      Daisy – Thank you for the heads up about the cook time! I had the same issues. I was skeptical as well and, like you, gave 7 minutes on 350 a shot. Way too doughy! For the second batch, I flattened the dough out (instead of rolling cookie balls I made cookie discs) and baked for 10 minutes. I also let them rest on the pan for a good 2-3 minutes before removing to cool. This really seemed to help. They taste great though!

  4. Skillful Cook Logo

    Made these last night, and they were soooo delicious!! Might just be my new favorite cookie. The hint of saltiness with the chocolate was perfect!

  5. Skillful Cook Logo

    I was checking out this recipe and was confused with either the title or the ingredients. The title says Peanut butter, but there is no peanut butter ingredient. So are these peanut butter or Chocolate chip cookies with pretzels?
    Does look yummy though. I like both peanut butter and chocolate chip.

  6. Skillful Cook Logo

    Amazing recipe. I did add substitute PB chips for the some of the chocolate chips and used peanut butter cups instead of the Reese’s pieces. I find Reese’s pieces get a funky taste when baked.
    Your cookie recipes are amazing! Please make more!

  7. Skillful Cook Logo

    These sound incredible… love the salty/sweet combination (anything with pretzels and chocolate, really.)