These Chocolate Chip Peanut Butter Pretzel Cookies are chunky, thick, and so ooey, gooey, and chewy, you won't be able to eat just one. They just fall apart and melt in your mouth in the most perfect way while still maintaining a beautiful, salty crunch.
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About these Cookies
I'm absolutely obsessed with a pretzel, chocolate, and peanut butter combination. Sweet, salty, and nutty, it's incredibly delicious! What better way to enjoy than in a cookie?
These Chocolate Chip Peanut Butter Pretzel Cookies are chunky, thick, and so ooey, gooey, and chewy, you won't be able to eat just one. They just fall apart and melt in your mouth in the most perfect way while still maintaining a beautiful, salty crunch. You'll definitely wind up with some warm, melted chocolate on your face and fingers to enjoy after your cookie is finished!
This recipe is actually inspired by a mom 'and'n pop cookie shop from a small town in northern Michigan. I fell so in love with their version of this cookie that I needed to figure out a way to recreate it at home. If you’re ever in Harbor Springs, check out Tom’s Mom’s cookies. You will NOT be disappointed!
And if you love the sweet and salty/savory combo, also try this Chocolate Pretzel Bark, these Almond Butter Blossoms, these Sea Salt Chocolate Oranges, or these Apple Nachos that I know you'll enjoy, too!
- Butter: Make sure it's room temperature. These give the cookies their rich, chewy texture.
- Sugar: We'll use both brown and white for the perfect moisture and perfect rise.
- Peanut Butter: I love to use Jif. I think creamy is best for these cookies, but chunky will work, you'll just have a more textured batter.
- Flour: Gives the cookie structure. I used all purpose and have not tried any substitutes.
- Pretzels: Crush 'em up for a crunchy, salty piece in each bite!
- Chocolate Chips: Who doesn't love an ooey gooey chocolate chip cookie? Use your favorite kind — milk, dark, semi-sweet, even white chocolate would be tasty!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat your oven to 375°F. In a mixing bowl, beat butter, sugars, and vanilla together until creamy.
2. Then, beat in peanut butter. And add in eggs one at a time.
3. Sift together flour and baking soda and add to the creamed mixture. Mix well with rubber spatula.
4. Stir in pretzels and chocolate chips. Refrigerate for 10 minutes.
5. Using a medium sized cookie scooper, scoop batter onto an ungreased cookie sheet.
4. Bake for 8-10 minutes. Remove from the oven and transfer to a wire rack to cool (important to halt the baking process!). Enjoy!
Have you ever noticed that cookies come in all shapes, sizes, and textures? Some are flat and crispy, others are soft and fluffy—and then there's ooey, gooey, chewy ones like the ones in this recipe. (It's the variety of new and delicious ones to choose from for me!) This is because there are so many ways we can influence how our ingredients interact and bake.
I'm going to share some tips to help make sure your Chocolate Chip Peanut Butter Pretzel Cookies achieve the ultimate ooey, gooey, and chewy texture.
- Let the batter firm up in the fridge. I know cookie dough is irresistible and you'll not only want to get it on that ungreased sheet pan right away—or sneak a few spoonfuls! But this really does help achieve the texture we're looking for.
- Use room temperature butter. This will help ensure our batter mixes well. Cold butter will be hard to mix and will not combine evenly, leaving you with some tough, flat cookies.
- Beat your butter and sugar. Most cookie recipes will call for you to do this. The sugar fills the butter with tiny little air bubbles that interact with other ingredients like baking powder or soda to help the cookies rise and achieve a fluffy texture.
- Transfer to a wire rack to cool. This is important to stop the baking process. If you leave on the hot pan, they'll continue to cook beyond the desired texture.
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can freeze these cookies baked or unbaked.
To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment paper between each cookie stack. This will prevent the cookies from freezing altogether.
A cookie scoop is ideal for evenly shaped cookies. I also like to use a mason jar ring placed over the cookie and swirled in a circular fashion right when they come out of the oven to get perfectly round and even cookies.
Adding candy is an amazing idea to really take these up a notch. I've made these with Rolo candies instead of chocolate chips and they were next level. Another chocolate candy like chopped Reese's or Snickers would be good, too I think.
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Peanut Butter Pretzel Cookies
- Standing or handheld mixer
- Mixing Bowl
- sheet pan
- Measuring cups and spoons
- Ice cream scoop
- Wire baking rack
- Rubber Spatula
- 12 oz chocolate chips, a package
- 2 eggs
- 2 cup sifted flour
- 1 cup pretzels, crushed
- 1 cup butter, room temperature
- 1 cup brown sugar, firmly packed
- ½ cup white sugar
- ½ cup peanut butter
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- Preheat your oven to 375°F.
- In a mixing bowl, beat butter, sugars, and vanilla together until creamy. Then, beat in peanut butter.
- Beat in eggs one at a time. Sift together flour and baking soda and add to the creamed mixture. Mix well with rubber spatula.
- Stir in pretzels and chocolate chips. Refrigerate for 30 minutes or until dough is chilled.
- Using a cookie scooper, scoop batter onto a parchment lined cookie sheet. Keep them in ball form and do not press down on them. I recommend baking 9 cookies maximum at a time!
- Bake for 8-10 minutes or until edges are golden brown.
- Remove from the oven and let cool on a wire rack. Once cooled, enjoy your chewy, gooey cookies!
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