Description
Delight in these irresistible Peanut Butter Pretzel Cookies, combining the rich creaminess of peanut butter with the salty crunch of pretzels and sweet bursts of chocolate chips. Perfectly chewy with golden edges, these cookies are a delicious treat that balances sweet and salty flavors in every bite.
Ingredients
Dry Ingredients
- 2 cups sifted all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar, firmly packed
- ½ cup white sugar
- ½ cup peanut butter
- 1 tsp vanilla extract
- 2 eggs
Add-ins
- 1 cup pretzels, crushed
- 12 oz chocolate chips (one package)
Instructions
- Preheat oven: Set your oven to 375°F (190°C) and allow it to fully preheat to ensure even baking.
- Cream butter and sugars: In a mixing bowl, beat together the room temperature butter, brown sugar, white sugar, and vanilla extract until the mixture becomes light and creamy. Then, beat in the peanut butter until fully combined.
- Add eggs and dry ingredients: Beat the eggs in one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, sift together the flour, baking soda, and salt, then add these dry ingredients to the creamed mixture. Mix gently with a rubber spatula until just combined.
- Incorporate pretzels and chocolate chips: Fold in the crushed pretzels and chocolate chips evenly throughout the dough.
- Chill the dough: Refrigerate the cookie dough for 30 minutes or until it is firm to the touch; this helps prevent the cookies from spreading too much during baking.
- Scoop onto baking sheet: Using a cookie scooper, portion the dough onto a parchment-lined baking sheet. Keep the dough in rounded balls and do not flatten them. Bake no more than 9 cookies at a time to ensure optimal heat distribution.
- Bake cookies: Place the baking sheet in the preheated oven and bake for 8 to 10 minutes, or until the edges turn golden brown while the centers remain soft.
- Cool and serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely. Enjoy these chewy, gooey peanut butter pretzel cookies once cooled.
Notes
- Refrigerating the dough is key for maintaining the cookie shape and achieving the perfect chewy texture.
- Use parchment paper to prevent sticking and for easy cleanup.
- Crushed pretzels add a wonderful salty crunch; you can adjust the quantity slightly based on your preference.
- Baking in small batches helps ensure each cookie bakes evenly with the ideal texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
