Peanut Butter Pretzel Cookies
Sweet, salty, and irresistibly crunchy, these Peanut Butter Pretzel Cookies are a snack-lover’s dream come true! Bursting with the rich creaminess of peanut butter, balanced by golden-brown edges and a sprinkle of flaky sea salt, these cookies offer a delightful blend of flavors in every bite. The addition of crushed mini pretzels brings a satisfying crunch, while melty semi-sweet chocolate chips add just the right touch of indulgence. Ready in under 30 minutes, this easy recipe makes 24 soft and chewy cookies perfect for parties, gifting, or simply indulging your cravings. Whether you're a peanut butter fan or a lover of salty-sweet desserts, these cookies are sure to become a new favorite in your baking repertoire!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 120 grams Creamy peanut butter
- 100 grams Granulated sugar
- 110 grams Brown sugar, packed
- 2 teaspoons Vanilla extract
- 1 Large egg
- 190 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 60 grams Mini pretzels, crushed
- 100 grams Semi-sweet chocolate chips
- 1 pinch Flaky sea salt (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter, creamy peanut butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter mixture. Beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the crushed pretzels and semi-sweet chocolate chips using a spatula, being careful not to overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press down on each dough ball with your fingers or the back of a fork to slightly flatten them.
Sprinkle a pinch of flaky sea salt on top of each cookie, if desired.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the baking sheets from the oven and let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your perfect balance of sweet, salty, and crunchy in every bite.
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 492.9 g | 179% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 274.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1223 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
