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Peanut Butter Pretzel Cookies with Dark Chocolate Recipe

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3.9 from 15 reviews

These Peanut Butter Pretzel Cookies are soft and chewy with a perfect balance of salty and sweet. Loaded with creamy peanut butter, chunks of dark chocolate, and crispy salted pretzels, these cookies offer a delightful texture contrast and irresistible flavor combination. Perfect for cookie lovers seeking a flavorful twist.

Ingredients

Wet Ingredients

  • 1 cup (226 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (133 g) granulated sugar
  • 2/3 cup (160 g) creamy peanut butter, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups plus 2 tablespoons (266 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Add-ins

  • 1 1/2 cups chopped chocolate, semi-sweet or dark, plus more for tops
  • 1 cup mini pretzel twists, chopped into pieces, plus more for tops

Instructions

  1. Cream Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium high speed until light and fluffy, about 3 minutes, ensuring a smooth and aerated base.
  2. Mix in Peanut Butter: Add the creamy peanut butter and mix on medium speed for one minute. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract, mixing until well combined for a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt to evenly distribute the leavening agents.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. It’s okay to have a few streaks of flour remaining; avoid over mixing to keep cookies tender.
  6. Fold in Chocolate and Pretzels: Remove the bowl from the mixer and gently fold in the chopped chocolate chunks and pretzel pieces using a large spatula for even distribution.
  7. Scoop and Chill Dough: Using a large 2 ounce cookie scoop, place rounds of dough on a parchment-lined baking sheet. Chill the dough for at least 2 hours or overnight to firm up and enhance flavor.
  8. Preheat Oven and Prepare Pans: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange the chilled dough on the sheets, spacing cookies 2 inches apart to allow spreading.
  9. Bake and Tap: Bake for 11 to 12 minutes, stopping halfway through to remove the pans and firmly tap them on the countertop to flatten the cookies. Rotate the pans and continue baking until edges are set but centers remain puffy and slightly underbaked.
  10. Cool and Finish: Remove cookies from oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack. Optionally, sprinkle with flaky sea salt for an extra touch of savory flavor.

Notes

  • Cookies can be frozen unbaked; scoop dough onto a baking sheet and freeze, then transfer to a bag for storage.
  • Store unbaked cookie dough in the refrigerator for up to 5 days for convenience.
  • To make gluten free, substitute an equal amount of gluten free flour blend for the all-purpose flour and add 1 teaspoon xanthan gum if not included in the blend.
  • Use gluten free mini pretzel twists if making the recipe gluten free.

Find it online: https://bitezly.com/peanut-butter-pretzel-cookies-with-dark-chocolate-recipe/