Peanut Butter Pretzel Chocolate Chip Cookies
I was in the mood for baking, so I surprised my kids with this easy recipe for peanut butter pretzel chocolate chip cookies from Life Made Simple. Boy, were they happy! I craved peanut butter, pretzels, and chocolate when I was pregnant with both of my kids, so this combination of flavors and textures made sense to me. The cookies were easy to make, smelled fantastic while baking, and were utterly delicious dipped in ice-cold milk. Both of my kids deemed these cookies very tasty and totally blog-worthy.
Peanut Butter Pretzel Chocolate Chip Cookies
Ingredients:
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter, room temperature
- 1½ tsp vanilla extract
- 1Â egg + 1 yolk
- 1⅓ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips + extra for after baking, if desired
- ¾ cup chopped pretzels + 24 mini pretzel twists for the tops
How to Make Peanut Butter Pretzel Chocolate Chip Cookies
In a large bowl, beat the white sugar, brown sugar, creamy peanut butter, and softened butter together with a hand mixer (or stand mixer) for 1-2 minutes, or until creamy & fluffy.
Add the egg, additional yolk, and vanilla; beat until combined.
Mix the flour, baking soda, and salt until very well combined.
Slowly add the dry ingredients to the wet ingredients; mix until just combined.
Add the chopped pretzels and chocolate chips; mix until just combined.
Cover with plastic wrap and refrigerate for 20-30 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
Using a tablespoon-sized cookie scoop, place 12 rounded spoonfuls onto the prepared baking sheet.
Place a mini pretzel on top by gently pushing it on the top of each cookie.
Place into the oven and bake for 10-12 minutes, or until just golden brown.
Remove from the oven and immediately add a few extra chocolate chips to the tops of the cookies, if desired.
Allow to rest on the baking sheet for a few more minutes before transferring them to a wire cooling rack to finish cooling.
Serve these cookies warm with ice-cold milk, if desired. Enjoy.
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- ½ cup unsalted butter room temperature
- 1½ tsp vanilla extract
- 1 egg + 1 yolk
- 1â…“ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips + extra for after baking, if desired
- ¾ cup chopped pretzels + 24 mini pretzel twists for the tops
Instructions
- In a large bowl, beat the white sugar, brown sugar, creamy peanut butter, and softened butter together with a hand mixer (or stand mixer) for 1-2 minutes, or until creamy & fluffy.
- Add the egg, additional yolk, and vanilla; beat until combined.
- Mix the flour, baking soda, and salt until very well combined.
- Slowly add the dry ingredients to the wet ingredients; mix until just combined.
- Add the chopped pretzels and chocolate chips; mix until just combined.
- Cover with plastic wrap and refrigerate for 20-30 minutes.
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a Silpat mat.
- Using a tablespoon-sized cookie scoop, place 12 rounded spoonfuls onto the prepared baking sheet.
- Place a mini pretzel on top by gently pushing it on the top of each cookie.
- Place into the oven and bake for 10-12 minutes, or until just golden brown.
- Remove from the oven and immediately add a few extra chocolate chips to the tops of the cookies, if desired.
- Allow to rest on the baking sheet for a few more minutes before transferring them to a wire cooling rack to finish cooling. Â
- Serve these cookies warm with ice-cold milk, if desired. Enjoy.
I think you should ship some my way….!!
They look so inviting! Peanut butter and chocolate are definitely a winning combo!
How cute these are – a real child pleaser. And my husband would fit into that category. Nice recipe.
I love peanut butter cookies, and combining them with chocolate chips is decadent. And then there’s the trend toward chocolate covered pretzels, so you’ve combined the best of all of these worlds! I’m sure your kids know how lucky they are.
We both dislike peanut butter so these will not be on my ‘to cook’ list. Enjoy your weekend Diane
delicious Pam! always I think I have to do my own cookies !! love these !
The sweet and salty combo is my favorite! These seriously have all the best things in them.
great idea! not only does it make the cookies look super cool and unique, but i always appreciate a little saltiness in my sweets. bravo!