Sweet and salty go hand in hand with this yummy Chocolate Peanut Butter Pretzel cookie recipe.

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Mr. G is a cookie monster and he can’t wait for the holidays to come around because that’s when I start baking cookies.

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If you’re a fan of the sweet and salty combo, get ready to elevate your cookie game with this recipe. These delectable treats strike the perfect balance between creamy peanut butter, rich chocolate, and the satisfying crunch of pretzels. Whether you’re a seasoned baker or just starting out, this recipe is a surefire way to impress your taste buds and those of anyone lucky enough to try these cookies.

Raise your hand if you still love dunking your cookies in milk!! 🥰

Even though the title doesn’t say it, I did add some butterscotch morsels to the mix because I needed to use them up. Mr. G really loved the combination of all those flavors. I also prefer to use dark chocolate chips in this recipe so its not over the otp sweet. You could also add some pecans or walnuts too.

Baking Tip

I have learned through trial and error that having ruined cookies is to use a baking silicone sheet on your cookie sheet. It really does keep the bottoms from burning and only turning golden brown.

Get ready to experience a cookie like no other with this recipe. The marriage of all these yummy ingredients creates a flavor profile that’s truly irresistible. Whether you’re sharing them with friends, giving some for a gift or savoring them with a glass of milk, these cookies are bound to become a favorite in your baking repertoire.

Happy baking!

Chocolate Peanut Butter Pretzel Cookies

Sweet and salty go hand in hand with this yummy Chocolate Peanut Butter Pretzel cookie recipe.

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Course: Dessert

Cuisine: American

Servings: 0

Author: Tammy

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Cool 30 minutes mins

Total Time 1 hour hr 12 minutes mins

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INGREDIENTS

• 1 cup unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 2/3 cup sugar
• 2/3 cup creamy peanut butter
• 1 large egg
• 1 tsp vanilla
• 2 cups all purpost flour
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups chocolate chips
• 1 cup mini pretzels, chopped
• 1/2 cup butterscotch chips optional

INSTRUCTIONS

• Add the butter and sugars in a bowl and cream together on medium until light and fluffy for about 3 minutes.
• Add peanut butter and mix on medium for 1 minute.
• Add the egg and vanilla and mix to combine well. Scrape sides well.
• In a seperate bowl, whick together flour, baking soda, baking powder and salt.
• Add the dry ingrediants to the wet ingrediants and mix on low speed until just combined. Don't over mix!
• Add chocolate chips and pretzel chunks and stir with a spatular.
• Using a large cookie scoop, scoop rounds onto the lined baking sheet. Space about 2 inches apart. Place the dough in the fridge for 2 or more hours.
• Preheat oven to 350 degrees
• Bake for 11 to 12 minutes. The centers will look slightly underbaked which is normal. Take out the cookie sheet and firmly tap on the counter.
• Cook on the baking sheet for 10 minutes before transferring to a wire rack.

Like this recipe? Don’t forget to share!Follow me at @tammymylifeabundant

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Tammy

I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!

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