These peanut butter pretzel chocolate chip cookies are thick and chewy with the ideal salty‑sweet balance. Crushed pretzels add a crunchy, salty contrast while the cookies remain pudgy and filled with chocolate chips. Best of all: there’s no need to chill the dough.
This post was updated October 2023 with new photos and a slightly revised recipe for softer, chewier cookies.
If you enjoy treats that marry salty and sweet, these peanut butter pretzel chocolate chip cookies deliver. They bake up thick and chewy with a soft, nearly gooey center and a rich peanut butter flavor. Crushed pretzels bring a satisfying crunch and salty bite, while generous amounts of chocolate chips make each bite indulgent.
Because these cookies are loaded with mix‑ins, they need to be thick to hold everything together. If the dough spreads too thin, the pretzel pieces and chocolate chips will weigh the cookies down and distort their shape. If you prefer thick, soft, and slightly gooey cookies, this is the recipe for you.
Making Peanut Butter Pretzel Chocolate Chip Cookies
This recipe comes together quickly because there’s no need to chill the dough. Below are step‑by‑step instructions and tips to help you bake reliably great cookies.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats; lining helps keep the cookie bottoms soft.
- In a large bowl, beat the softened butter, brown sugar, granulated sugar, and peanut butter until smooth and creamy. Use commercially prepared smooth peanut butter (not natural) to avoid overly oily or dry dough.
- Beat in the egg and vanilla extract until the mixture looks lighter and slightly fluffy.
- Add the flour, baking soda, and salt. If your flour is lumpy, sift it in before mixing.
- Stir in the crushed pretzels and chocolate chips. Break the pretzels into small pieces — if they’re too large the cookies can bake into odd shapes.
- Portion dough into balls of about 1.5 to 2 tablespoons each. A cookie scoop helps create uniform cookies. Place dough balls about 2 inches apart on the lined sheets.
- Bake one sheet at a time in the middle of the oven for 9–11 minutes, or until the tops appear just set. Baking a single sheet at a time ensures more even heat and consistent results. For softer, gooier cookies, remove them when the tops still look slightly soft.
- Cool cookies on the sheet for at least 10 minutes, then transfer to a wire rack to finish cooling. While warm, press a few extra chocolate chips and pretzel pieces into the tops for a pretty, irresistible finish.
Baking Tips & Tricks
- Measure flour carefully: whisk first, then spoon into a dry measuring cup and level. If you use a scale, weigh flour in grams for the most consistent results.
- This recipe calls for 1 1/3 cups (167 g) all‑purpose flour. For extra thick cookies, increase to 1 1/2 cups (188 g).
- If you prefer, the dough can be chilled in the fridge for up to 48 hours before baking.
- To freeze dough: form balls and place them in a freezer bag (remove excess air). Dough balls freeze well for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
If you crave a cookie with contrasting textures and bold flavor—salted crunch, rich peanut butter, and melty chocolate—these peanut butter pretzel chocolate chip cookies are a winner. The chewy texture and salty pretzel pieces pair perfectly with the peanut butter and chocolate chips.
Peanut Butter Pretzel Chocolate Chip Cookies
Equipment
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Cookie sheets
Ingredients
- 1/2 cup (112 g) unsalted butter, softened
- 3/4 cup (158 g) brown sugar (dark or light)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup peanut butter (commercially prepared, not natural)
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups (167 g) all‑purpose flour (or 1 1/2 cups / 188 g for extra thick cookies)
- 1/2 teaspoon baking soda
- 2/3 cup chopped pretzels (measure after crushing)
- 3/4 cup chocolate chips (reserve a few tablespoons to dot the tops)
Instructions
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
- In a large bowl, beat butter, brown sugar, granulated sugar, and peanut butter until creamy.
- Mix in the egg and vanilla extract.
- Add flour, baking soda, and salt. If flour is lumpy, sift it in. Mix on low speed until combined.
- Turn off the mixer and stir in the chopped pretzels and chocolate chips. Reserve a few chips and pretzel pieces to press on top after baking, if desired.
- Form dough into balls about 1.5–2 tablespoons each. Place 1.5–2 inches (3.5–5 cm) apart on lined sheets.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, until the tops look just set.
- Remove from oven and optionally press a few extra chocolate chips and pretzel pieces onto each warm cookie. Let cool on the sheet for at least 10 minutes, then transfer to a rack to finish cooling.
Notes
- Peanut butter: Use smooth, commercially prepared peanut butter (not natural) to ensure consistent texture.
- Pretzels: Measure after chopping or crushing to get the right amount in the dough.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Baked cookies can be frozen for up to 2 months; thaw in the fridge and bring to room temperature before serving.
- Freeze dough: Form dough into balls and freeze in a sealed bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Nutrition: Values are estimates per cookie based on 24 cookies.
Nutrition
Carbohydrates: 21 g,
Protein: 3 g,
Fat: 8 g,
Saturated Fat: 4 g,
Sodium: 83 mg,
Sugar: 13 g