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Peanut Butter Pretzel Cookies

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Bakery-style peanut butter pretzel cookies with a chewy center, crisp edges, and the perfect salty-sweet crunch. Easy to make and always a crowd-pleaser, these cookies are loaded with creamy peanut butter, crunchy pretzels, and optional chocolate chips.

Ingredients

Scale
  • 1 cup (245g) creamy peanut butter
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (75g) mini pretzels, roughly crushed
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat together peanut butter, unsalted butter, light brown sugar, and granulated sugar until fluffy and lighter in color (about 2-3 minutes).
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
  5. Add dry ingredients to the wet mixture. Mix on low just until combined; do not overmix.
  6. Gently fold in crushed mini pretzels and chocolate chips (if using). Reserve a few pretzel pieces and chips for topping.
  7. Cover the bowl and chill dough in the fridge for 15-30 minutes (optional but recommended for thicker cookies).
  8. Scoop 2-tablespoon mounds of dough onto prepared baking sheets, spacing 2 inches apart. Press extra pretzel bits and chocolate chips on top. Sprinkle with flaky salt if desired.
  9. Bake for 10-12 minutes, or until edges are golden and centers look just set but still soft.
  10. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chilling the dough for at least 15 minutes yields thicker, chewier cookies. Don’t overmix once the flour is added. For best crunch, crush pretzels into chunky pieces, not fine crumbs. Cookies can be customized with different mix-ins or made gluten-free by using a 1:1 gluten-free flour blend and gluten-free pretzels. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: peanut butter cookies, pretzel cookies, bakery-style cookies, salty sweet cookies, easy cookie recipe, chocolate chip cookies, chewy cookies, homemade cookies

Find it online: https://atomicbite.com/peanut-butter-pretzel-cookies-recipe-easy-bakery-style-treats/