Salted Pretzel Peanut Butter Cup Cookies
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
36 cookies
-
Calories
236 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Salted Pretzel Peanut Butter Cup Cookies
Report
Salted Pretzel Peanut Butter Cup Cookies- soft peanut butter cookies with crunchy pretzels, peanut butter cups, chocolate chips, and flaky sea salt. The sweet and salty combo is incredibly delicious!
Share:
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 1 cup peanut butter creamy
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 cup pretzels chopped
- 1 cup peanut butter cups mini
- 3/4 cup chocolate chips
- 1/3 cup granulated sugar for rolling cookies
- sea salt for sprinkling on top
- pretzel for garnish, if desired, extra, peanut butter cups mini
- peanut butter cup for garnish, if desired, extra, peanut butter cups mini
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth, about another minute.
- Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the chopped pretzels, mini peanut butter cups, and chocolate chips.
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Roll the cookie dough balls into the extra 1/3 cup of granulated sugar so they are well coated. Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake the cookies for 10 to 12 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. You can also gently press additional pretzels and mini peanut butter cups on top for looks, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
- If you can't find mini peanut butter cups, you can chop up regular peanut butter cups.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
24mg
(8%)
Sodium
208mg
(9%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
184IU
(4%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 208mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
Other Recipes
You'll Also Love
