Peanut Butter Pretzel Cookies
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
24
-
Calories
259 kcal
-
Cuisine
International
Peanut Butter Pretzel Cookies
Description
Peanut Butter Pretzel Cookies are made by creaming butter, sugars, and peanut butter together, then incorporating eggs and a flour-baking soda mixture. Crushed pretzels and chocolate chips are folded into the dough, which is chilled before baking to hold its shape. Baking at 375°F for 8-10 minutes produces cookies with golden edges and a chewy, gooey interior. The crushed pretzels add a crunchy saltiness that contrasts with the sweet chocolate and peanut butter base.
The batter is portioned into balls rather than flattened discs to keep the cookies thick and chewy. Cooling the cookies on a wire rack allows them to set properly. These cookies can be enjoyed as a snack or dessert and offer a satisfying texture combination.
Chilling the dough is important to achieve the desired texture, preventing excessive spread during baking. Baking in small batches is recommended to ensure even heat distribution.
Ingredients
- 12 oz chocolate chips a package
- 2 egg
- 2 cup flour sifted
- 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
Instructions
- 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!
Notes
- Chill the dough for at least 30 minutes to help cookies maintain their shape and texture during baking.
- Use a cookie scooper to form uniform balls and avoid pressing them down before baking.
- Bake a maximum of 9 cookies at a time to ensure they bake evenly on a large baking sheet.
- Store baked cookies in an airtight container at room temperature or in the fridge for up to 5 days.
- To keep cookies soft, place a piece of bread in the container with them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 259kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 210mg | 9% |
| Potassium | 33mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
