Peanut Butter Pretzel Cookies

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These Peanut Butter Pretzel Cookies are the ultimate sweet and salty cookie. They are thick, chewy peanut butter cookies that are totally loaded with peanut butter cups, crunchy pretzels, and chocolate chips for a cookie that has a little bit of everything in every single bite!

Prep Time10

Cook Time10

Total Time18

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Cookies, peanut butter pretzel cookies

Servings: cookies

Calories: 312kcal

Ingredients

1 cup Peanut Butter
1 cup Unsalted Butter (softened)
1 cup Brown Sugar
1 cup Granulated Sugar
2 Large Eggs
1 tsp Vanilla Extract
2 1/2 cups All Purpose Flour
1 1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 cup Chocolate Chips
1 cup Chopped Peanut Butter Cups
1 cup Chopped Pretzels
Flakey Sea Salt (Optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
Add the peanut butter, butter, brown sugar, and granulated sugar to a large bowl and cream together for about 2 to 3 minutes until the mixture is light and fluffy. 1 cup Peanut Butter, 1 cup Unsalted Butter, 1 cup Brown Sugar, 1 cup Granulated Sugar
Add in the eggs and vanilla extract and mix until just combined. 2 Large Eggs, 1 tsp Vanilla Extract
Add in the flour, baking soda, baking powder, and salt and mix it in until you have a soft cookie dough. 2 1/2 cups All Purpose Flour , 1 1/2 tsp Baking Soda, 1 tsp Baking Powder, 1/2 tsp Salt
Add in the majority of the chocolate chips, peanut butter cups, and pretzels (reserve a few for the tops of the cookies) and fold them into the dough until mixed evenly. 1 cup Chocolate Chips, 1 cup Chopped Peanut Butter Cups, 1 cup Chopped Pretzels
Scoop the cookie dough into large balls, about 2 TBS in size (I measured mine all to be 50g). Place them a few inches apart on the cookie sheet.
Bake for 10 to 13 minutes, or until the tops are set and the cookies just start to crack.
Remove the cookies from the oven and press extra chocolate chips, peanut butter cups, and pretzel pieces into the tops. Sprinkle the tops with flakey sea salt. Flakey Sea Salt
Let the cookies cool for 5 minutes on the cookie sheet, then transfer to the cooling rack to cool completely.

Notes

Bang the Pan: If the cookies bake too thick, when they're done baking, remove the pan from the oven and bang it firmly on the counter top. This will help them flatten a little, give the perfect crinkly edges, and create the perfect puddles of melted chocolate on top of the cookies.
Make the Cookies Extra Pretty: Reserve a little bit of the mix ins, or even better have an extra half cup or so of each to top the cookies with when they come out of the oven to fill in the gaps, and make the cookies look extra pretty.

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