Google
The Glamorous Housewife
InspirationFashionEntertainingCookingDomestic Design
Wednesday, February 19

Chocolate Peanut Butter Pretzel Cookies

chocolate peanut butter pretzel cookie 1.1

Is there any taste combination better than chocolate and peanut butter? I think not. But add the salty crunch of pretzels and you have a taste explosion! I can’t even get over how amazing these cookies are. And the best part is you can freeze the dough and bake them whenever you want! As I was testing this recipe I ended up making about six batches of these chocolate peanut butter pretzel cookies over the course of as many days. My kids are still clamoring for me to make them again because they are just that good!

chocolate peanut butter pretzel cookie 2.1

Pro tip: If you live near a Trader Joes, use their mini peanut butter cups instead of peanut butter and chocolate chips. They elevate this cookie to a whole new level of awesomeness.

Chocolate, Peanut Butter Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies
These cookies are the perfect combination of sweet, salty, chewy and crunchy!
Write a review
Print
Ingredients
  1. 1 1/2 cups flour
  2. 1/2 tsp salt
  3. 1/4 tsp baking soda
  4. 1/2 cup butter or margarine room temperature
  5. 1/2 cup brown sugar (light or dark, it doesn't really matter)
  6. 1/3 cup white sugar
  7. 1/4 cup milk or soy milk
  8. 1 egg beaten
  9. 1 tsp vanilla extract
  10. 1/2 cup chocolate chips
  11. 1/2 cup peanut butter chips
  12. 1/2 cup crushed pretzels
  13. kosher salt for finishing
Instructions
  1. Preheat oven to 350 F
  2. In a medium bowl mix together the first three ingredients.
  3. In a large bowl cream together the eggs and butter or margarine on medium speed until fluffy. I found I had to stop my mixer at least twice to scrape down the sides when using margarine. Then on low speed add the egg, vanilla, and milk until just combined. Then add the dry ingredients until just combined. *Do Not Over Mix!
  4. Fold in the chocolate chips, peanut butter chips and pretzels. If the dough is too soft, let it harden in the fridge for about 30 minutes. I didn't find this to be a problem and just went directly to the next step.
  5. Roll balls of cookie dough in your hand about the size of a large walnut. Flatten with your thumb and sprinkle with a bit of salt. Bake for 10 minutes. The cookies will not be golden and will look a bit underdone, but I swear they are done after 10 minutes. Take them out and let cool. Or if you prefer you can freeze the cookies after being rolled into balls and cook them later.
Adapted from Whisk Together
Adapted from Whisk Together
The Glamorous Housewife http://theglamoroushousewife.com/
chocolate peanut butter pretzel cookie 3.1

Related Posts Plugin for WordPress, Blogger...
Sign up HERE for my weekly EMAIL NEWSLETTER!
 Subscribers receive a free inspirational printable
New private video chat every week!
*Your information will never be shared or sold!

9 Responses

  1. Shawna duke says:

    These cookies look amazing. I’m trying them out today. I love your site by the way.

  2. Shannon says:

    Mmm! Can’t wait to try these!

  3. Shawna duke says:

    They were awesome. My son kept asking for more.

  4. These look so fabulously tasty!!! I wish we had Trader Joe’s in Canada. If they’re mini peanut butter cups are GF, I’d be making a beeline down there right now to whip up a batch of these next month for a special anniversary treat (to celebrate the day when, nearly ten years ago now, Tony and I first met). I’ll just have to do do with regular chocolate chips and some peanut butter in the batter (I don’t think we have peanut butter chips here, I haven’t seen them before, if we do).

    ♥ Jessica

  5. […] inspired to try them yourself! I think my favorite is the red velvet ice cream seen below and the chocolate peanut butter pretzel cookies. The strawberry icebox cake is also my most popular video on […]

  6. Tippi says:

    Dear Bethany

    Do you think there is a substitute I could use instead of chocolate chips and peanut butter chips?

Leave a Reply