Chocolate Chip Peanut Butter Pretzel Cookies
Studded with salty pretzel bits and sweet melted chocolate and peanut butter, these chocolate chip peanut butter pretzel cookies are rich, decadent, and the perfect treat!
If you love that classic combination of sweet and salty, these chocolate chip peanut butter pretzel cookies are about to become your new favorite. Loaded with melty chocolate, rich peanut butter flavor, and crunchy pretzel pieces, they hit every craving in one bite.
Whether you’re baking for a holiday tray, need a Christmas cookie recipe, or are just feeding a few cookie monsters at home, this new recipe is your best friend!
Ingredients
- Butter or Margarine: You can use either salted or unsalted butter, or margarine for this recipe. It’s very forgiving! If you use salted butter, just leave out the salt.
- Shortening: This is the secret to getting a cookie with less spread and a more tender, chewy cookie. You can sub it for butter if you’d like a flatter, more crunchy cookie.
- Granulated Sugar: You can sub this with brown sugar, but you will get a slightly different texture and flavor.
- Brown Sugar: Light brown sugar or dark brown sugar both work in this recipe. You can sub this with white sugar, but you will get a slightly different texture and flavor.
- Eggs: These provide structure and moisture. Do not sub the eggs.
- Vanilla Extract: This is here purely for flavor. You can sub with butter flavoring or almond extract for a different flavor
- Flour: This recipe was developed and tested with all-purpose flour. I cannot speak to how any other type of flour would work.
- Salt: You can leave this out, especially if you’re using salted butter. It’s here to intensify the other flavors.
- Baking Soda: This is the leavener — it helps the cookies to rise and creates that lovely crumb!
- Chocolate Chips: You can use any kind of chocolate chips (or chocolate chunks!), like dark chocolate or milk chocolate. I prefer semi-sweet chocolate chips — it compliments the other flavors so well!
- Peanut Butter Chips: I love the extra flavor these add, but you can leave them out if you’re having trouble finding them.
- Pretzels: The star of the show! You can use pretzel sticks or twists, since you’re just going to crush them. I don’t recommend using the thicker rods as they don’t crush as well.
Instructions
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FAQs
Yes! You can refrigerate the dough for up to 24–48 hours. Chilling can actually enhance the flavor and help control spreading.
This usually happens if the butter is too soft, there’s not enough flour, or the dough is too warm. Try chilling the dough for 20–30 minutes before baking to help.
Store them in an airtight container at room temperature for up to 4–5 days. If you want to keep them extra soft, toss in a slice of bread with the cookies!
Chocolate Chip Peanut Butter Pretzel Cookies
Ingredients
- ⅔ cup butter or margarine
- ⅔ cup shortening
- 1 cup granulate sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ½ cup pretzels, chopped or crushed into small pieces
Instructions
- Preheat oven to 375°.
- In a mixing bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla and mix until incorporated.
- Add flour, baking soda, and salt and mix until a dough forms.
- Fold in chocolate chips, peanut butter chips, and pretzels.
- Line a baking sheet with parchment paper or a silicone liner. Use a cookie scoop or roll 2-3 tablespoons of dough into a ball. Place dough balls on prepared sheet.
- Bake at 375° for 8-10 minutes, or until tops are golden. Allow to cool on wire rack, then serve!
