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Peanut Butter Pretzel Cookies Recipe

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4.3 from 3 reviews

These Peanut Butter Pretzel Cookies are soft and chewy with the perfect balance of salty and sweet. Packed with creamy peanut butter, melted dark chocolate chunks, and crispy salted pretzel pieces, they create an irresistible flavor and texture combination that is sure to delight cookie lovers.

Ingredients

Wet Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (133 g) granulated sugar
  • 2/3 cup (160 g) creamy peanut butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Add-ins

  • 1 1/2 cups chopped chocolate, semi-sweet or dark, plus more for topping
  • 1 cup mini pretzel twists, chopped into pieces, plus more for topping

Instructions

  1. Cream Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 3 minutes until the mixture is light and fluffy.
  2. Add Peanut Butter: Mix in the creamy peanut butter on medium speed for 1 minute, ensuring it is well combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Add Egg and Vanilla: Add the large egg and vanilla extract, mixing until fully blended into the mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
  5. Mix Dry into Wet: Add the dry ingredients gradually into the wet ingredients bowl and mix on low speed until just combined. Avoid over mixing; some streaks of flour remaining are acceptable.
  6. Incorporate Chocolate and Pretzels: Remove the bowl from the mixer and fold in the chopped chocolate and pretzel pieces using a large spatula to distribute evenly throughout the dough.
  7. Portion and Chill Dough: Using a 2-ounce cookie scoop, place dough rounds onto parchment-lined baking sheets. Refrigerate the dough for at least 2 hours or preferably overnight to firm up.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange chilled cookie dough on sheets, spacing them 2 inches apart to allow spreading.
  9. Bake Cookies: Bake for 11 to 12 minutes. Halfway through baking, remove the pan and firmly tap it on the countertop to help flatten the cookies. Rotate the pan and continue baking until edges are set and centers appear slightly underbaked and puffy.
  10. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely.
  11. Optional Finishing Touch: Sprinkle with flaky sea salt for enhanced flavor contrast if desired.

Notes

  • Cookie dough can be frozen for later use.
  • Store unbaked cookie dough in the refrigerator for up to 5 days.
  • To make this recipe gluten-free, substitute all-purpose flour with an equal amount of gluten-free flour blend and add 1 teaspoon xanthan gum if it’s not included in the blend.
  • Replace mini pretzel twists with gluten-free mini pretzel twists when making gluten-free cookies.

Find it online: https://lauracooks.com/peanut-butter-pretzel-cookies-recipe/