Peanut Butter Pretzel Chocolate Chip Cookies


Anybody who knows me knows that I’m a fan of peanut butter. And when I say fan of peanut butter, you can automatically translate that to an almost unhealthy addiction to peanut butter. Roopa and I once had a serious discussion about relationship deal breakers, and dislike of peanut butter or an allergy would be a serious issue for me. Anyways, a couple years ago my friend Sarah-Jane found peanut butter pretzel chocolate bars. Obviously they were amazing and I ate to many. When I was making my Cranberry White Chocolate Chip Cookies, it occurred to me that this chocolate bar would make an amazing cookie. 

Overall, I had mixed feelings about these cookies. This saddened me greatly, because I had some pretty high expectations. I liked the flavours together, but I wasn’t a huge fan of the texture. The first batch of cookies that went into the oven did not flatten out, so I baked them a little bit longer to get the insides to cook. Unfortunately, they were crumblier than I would have liked. Second batch in the oven, I squished down with a fork and left them in for the suggested amount of time. This batch definitely worked better. 

Despite my insecurities with how these cookies turned out, everybody I gave one too seemed to like them. I would be curious to try this recipe again with a little bit of extra butter, to see if it would soften out the cookies.

Below is the same recipe found in my Cranberry White Chocolate Chip Cookies post; I’ve tweaked it here with the different mix-ins. And this time I remembered to add the salt! 😀

Peanut Butter Pretzel Chocolate Chip Cookies


  • ½ cup unsalted butter, room temperature
  • ½ cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/3 cup all purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ¾ tsp vanilla
  • ¾ cup smooth peanut butter
  • ¾ cup pretzel bits
  • ¾ cup chocolate chips


  1. Preheat the oven to 350 degrees.
  2. In the bowl of a stand mixer, cream the granulated sugar, brown sugar, and butter until light and fluffy. Scrape down the sides with a spatula as needed. While this is happening, sift the flour, baking soda, and salt into a bowl (or add them all to a bowl and whisk).
  3. Once butter mixture is adequately creamed, blend in the vanilla, egg, and peanut butter until incorporated. Scrape down the sides of the bowl with your spatula as you see fit.
  4. With the mixer on low, add in the flour mixture in thirds. Wait for it to become incorporated between additions.
  5. Add the chocolate chips and pretzel bits, mixing on low momentarily to distribute them amongst the cookie dough.
  6. Form approximately 1 inch balls of dough using spoons, and place them about 2 inches apart on cookie sheets covered in parchment paper/silicone mats.
  7. Bake for 8-10 minutes, rotating the sheets halfway through.

Official recipe reference:

Adimando, S. (2011). Chocolate chip cookies. In The Cookiepedia. (pp 43-44) Philadelphia, PA: Quirk Books.

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