Peanut Butter Pretzel Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 dozen
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Course
Dessert
Peanut Butter Pretzel Chocolate Chip Cookies
Description
Peanut Butter Pretzel Chocolate Chip Cookies start with a base of all-purpose flour, quick oats, baking soda, and salt, providing structure and a slight chew from the oats. The dough is made creamy by beating softened butter and light brown sugar, then blended with crunchy peanut butter, egg, and vanilla extract. Chocolate chips and crushed pretzels are folded in to add bursts of chocolate and salty crispiness.
The dough is chilled for about an hour to firm up. Cookies are shaped into balls, optionally topped with extra chocolate chips, and baked at 350 degrees Fahrenheit until they develop cracks on top and barely brown edges. Cooling on the baking sheet with a sprinkle of flaked sea salt enhances the balance of sweet and salty flavors.
The final result are cookies that have a tender center with contrasting textures from pretzels and chocolate chips, suitable for those enjoying a nutty, sweet, and slightly salty treat.
Ingredients
- 1 1/4 /4 cups (6.25 ounces) all-purpose flour
- 1 cup (3 ounces) quick oats
- 1 teaspoon baking soda
- 1/4 /4 teaspoon salt
- 12 tablespoons butter unsalted, softened
- 1 1/4 /4 cups light brown sugar packed
- 2/3 /3 cup peanut butter crunchy
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) bittersweet chocolate chips (more for the top)
- 1 1/2 /2 ounces (2/3 cup) pretzel sticks coarsely crushed
- sea salt flaked
Instructions
- Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
- In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
- Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour.
- Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.
- Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt while cooling. They will continue to cook as they cool.
Notes
- Chill the dough for about an hour to help cookies hold their shape when baking.
- Sprinkle flaked sea salt on warm cookies after baking to enhance flavor contrast.
- Use coarsely crushed pretzels for noticeable texture without overpowering the cookie.
- Allow cookies to cool on the baking sheet before transferring to preserve their soft center.
User Reviews
Overall Rating
4.6
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