These chewy cookies are the perfect fix for anyone with a sweet tooth. The chocolate combined with salty flavours of the peanut butter chips and pretzels bits are sure to make you a huge fan!
Why I Love Them
These peanut butter and chocolate chip pretzel cookies are a little extra, and I’m totally here for it. They’re everything you’re looking for in a chocolate chip cookie recipe with the added bonus of peanut butter and a little crunch. The next time you’re looking for a great salty and sweet cookie recipe, have this one be it.
I’m Feeling Salty
Lately, I’ve been all about salty and sweet desserts. This is why I refuse to choose a favourite cookie. My cravings change quicker than my toddler’s mood (which is, like, next level). But if I had to pick one, right now this cookie recipe would be it. The melty chocolate chips, peanut butter chips and bits of pretzel are the salty combination.
Let’s Get Knotty
Could this recipe have been created without the use of pretzel pieces? Sure, but it would have been the lesser for it. Salty pretzels often get neglected (especially when found in a bag of Party Mix) but they’re kind of the best part, in my opinion. This is why I added extra pretzel bits to the top of the cookies before baking.
So what pretzels should you use? I’d say dealer’s choice on this one. My personal preference was the mini pretzels. They’re small and cute, especially added them to the top of the cookies like I did. However, if you have another type of pretzel on hand, there is no need to make a special trip to the grocery store. Whether it be mini pretzels, regular pretzels, pretzel sticks or whatever – so long as you are not attempting to use the soft variety, all crushed pretzels should taste the same.
First Time? No Sweat.
If this is the first time you make chocolate chip cookies, I’m here to help. Here are a two quick pro tips that I recommend:
- Butter at room temperature. While this particular recipe uses browned butter, making sure your butter is soft prior to starting for most cookie recipes is key. It’s beyond challenging to attempt creaming hard, cold butter. So again, for best results, soft butter is where it’s at.
- Chill the dough. Why should cookie dough be chilled prior to baking? It all has to do with the fat. When the butter is chilled, is solidifies (thank you high school chemistry). Since the solidified butter will take longer to melt than room-temperature butter, the cookies won’t spread as much. Ah, the magic of science.
Ingredients
Cookie recipes include my favourite ingredients. Why? Because they’re usually ingredients that I have on hand. This means I can make perfectly chewy cookies any time I’m craving them (like I did last night).
So what does these Peanut Butter and Chocolate Chip Pretzel Cookies need? The list is short-ish and sweet.
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Peanut butter chips
- Semi-sweet chocolate chips
- Pretzels
How It’s Done
I’m convinced anyone can make these. That’s the great part about cookies: you don’t need to be a master to bake a good cookie. Here’s how it’s done:
- In a saucepan, melt butter over medium heat, stirring occasionally until butter has browned and has a nutty scent. Remove from heat, set aside and allow to cool completely.
- In a large bowl, sift together all-purpose flour, baking soda and salt. Set aside.
- Once brown butter has completely cooled, cream butter and sugars in a large bowl with an electric mixer. Add eggs and vanilla. Beat again with an electric mixer until smooth.
- Add the flour mixture to the butter mixture and beat until combined.
- Fold in peanut butter chips, semi-sweet chocolate chips and crushed pretzels.
- Cover the batter and chill for 2 hours.
- Once cookie dough has been chilled, preheat over to 350ºF. Line a baking sheet with parchment paper.
- Scoop dough into 2″ balls, placed approx. 2″ apart. Add extra chocolate chips and pretzel pieces to the top.
- Bake for 12 minutes, or until the edges are golden brown.
- Allow to cool and enjoy a chewy cookie!
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Peanut Butter and Chocolate Chip Pretzel Cookies
Ingredients
- 1 cup butter unsalted
- 3/4 cup brown sugar dark
- 3/4 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 1 cup pretzels chopped
Instructions
- In a saucepan, melt butter over medium heat, stirring occasionally until butter has browned and has a nutty scent. Remove from heat, set aside and allow to cool completely.
- In a large bowl, sift together all-purpose flour, baking soda and salt. Set aside.
- Once brown butter has completely cooled, cream butter and sugars in a large bowl with an electric mixer. Add eggs and vanilla. Beat again with an electric mixer until smooth.
- Add the flour mixture to the butter mixture and beat until combined.
- Fold in peanut butter chips, semi-sweet chocolate chips and crushed pretzels. Cover the batter and chill for 2 hours.
- Once cookie dough has been chilled, preheat over to 350ºF. Line a baking sheet with parchment paper. Scoop dough into 2" balls, placed approx. 2" apart. Add extra chocolate chips and pretzel pieces to the top.
- Bake for 12 minutes, or until the edges are golden brown.
- Allow to cool and enjoy a chewy cookie!
Nutrition
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