Peanut Butter Pretzel Chocolate Chip Cookies | Sweet & Salty Recipe
Make peanut butter pretzel chocolate chip cookies with a perfect sweet and salty crunch. Easy, chewy cookie recipe for any occasion!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Cookie scoop
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all‑purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips (semi‑sweet or dark)
- 1 cup pretzel pieces (roughly chopped)
Instructions
- Cream Butter & Sugars: Beat butter, peanut butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in egg and vanilla.
- Combine Dry Ingredients: Whisk flour, baking soda, and salt separately. Add to wet mixture until just combined.
- Fold in Mix‑Ins: Stir in chocolate chips and pretzel pieces.
- Scoop Dough: Portion onto lined baking sheet using a cookie scoop.
- Chill Dough: Refrigerate for 30 minutes for thicker cookies.
- Bake: Bake at 350°F (175°C) for 10–12 minutes until golden but soft in the center.
- Cool: Let cookies rest on sheet for 5 minutes, then transfer to rack.
- Presentation Tip: Press extra pretzel pieces and chocolate chips on top before baking for a bakery‑style look.
- Expert Tip: Slight underbaking ensures chewy centers once cooled.
Notes
- Chill dough before baking for thicker cookies.
- Use crunchy peanut butter for added texture.
- Swap pretzels for potato chips or salted nuts for variation.
- Store in airtight container up to 5 days; freeze for 2 months.
- Press toppings on top before baking for a professional look.