introduction
I love simple cookies that mix sweet and salty. These Peanut Butter Pretzel Cookies are quick and fun to make and they taste great warm or cold. If you like quick peanut butter treats, try this similar quick peanut butter cookie recipe for more ideas.
why make this recipe
This recipe gives a nice mix of peanut butter, chocolate, and crunchy pretzel. It is fast to make and the cookies freeze well. You get sweet, salty, and crunchy in each bite.
how to make Peanut Butter Pretzel Cookies
Ingredients :
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 package chocolate chips
- 3 handfuls crushed pretzels
- 1/2 cup Reese’s Pieces
- Sea salt
Directions :
- Sift cake flour, bread flour, baking soda, baking powder, and coarse salt into a bowl.
- Set the bowl of dry ingredients aside.
- Cream the unsalted butter and both sugars together until very light.
- Add the eggs one at a time and mix well after each addition.
- Stir in the natural vanilla extract.
- Reduce mixer speed to low.
- Add the dry ingredients and mix until just combined.
- Fold in the chocolate chips, crushed pretzels, and Reese’s Pieces.
- Scoop 2-3 tablespoon balls of dough onto a cookie sheet.
- Bake at 350°F for about 7 minutes.
- Remove the cookies from the oven and transfer them to a cooling rack.
- Sprinkle each cookie with a little sea salt.
- Freeze any extra cookies and eat them cold if you like.
how to serve Peanut Butter Pretzel Cookies
Serve warm for melty chocolate and soft centers. Serve cold from the freezer for a chewy, chilled bite. They go well with milk, coffee, or a simple glass of ice water.
how to store Peanut Butter Pretzel Cookies
Cool cookies completely before storing. Store in an airtight container for up to 3 days at room temperature. Freeze leftovers in a sealed bag for up to 3 months.
tips to make Peanut Butter Pretzel Cookies
– Do not overmix after you add the dry ingredients.
– Use a cookie scoop for even sizes.
– Watch the bake time; 7 minutes keeps the center soft.
– Add sea salt right after baking for best flavor.
variation (if any)
You can swap Reese’s Pieces for M&M’s or chopped peanut butter cups. Try chopped roasted peanuts for more crunch. Use all-purpose flour if you do not have cake or bread flour, but expect a slight texture change.
FAQs
Q: Can I use all-purpose flour instead?
A: Yes. The texture will be a bit different but the cookies will still taste good.
Q: Can I make the dough ahead?
A: Yes. Chill the dough for up to 24 hours before baking for a richer flavor.
Q: Can I skip the pretzels?
A: Yes. You can leave them out or replace them with more chocolate or nuts.
Conclusion
For another clear version of this recipe and more tips, see Peanut Butter Pretzel Cookies – The Live-In Kitchen.