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    Home » Dessert Recipes » Cookie Recipes

    Peanut Butter Pretzel Cookies

    Lindsay Moe

    164 shares

    These peanut butter pretzel cookies are sweet, salty, crisp, and chewy! Everything you could want in one little cookie.

    peanut butter pretzel cookies on a wood cutting board
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Sweet and salty is a classic combination. There’s something about it that keeps you wanting to come back for more.

    If you love that sweet and salty combo, these cookies are definitely for you. Sure, you’ve probably seen peanut butter pretzel cookies before, but these are extra special.

    Instead of mixing the pretzels into the peanut butter cookie dough, we’re sticking them to the bottom of the cookie where they’ll get crispy, caramelized, almost like toffee. These are one of my favorite cookies, and I don’t make them nearly often enough. My kids even begged for more as soon as they were gone!

    They’re also just as easy to make as any other cookie. The only extra step is crushing the pretzels, which is actually pretty fun and a little therapeutic. 

    a stack of peanut butter pretzel cookies on a wood table

    Peanut butter pretzel cookie ingredients

    • Butter
    • Granulated sugar
    • Brown sugar
    • Maple syrup
    • Eggs
    • Vanilla extract
    • Peanut butter
    • Flour
    • Baking soda
    • Pretzels
    the ingredients used to make peanut butter pretzel cookies

    How to make peanut butter pretzel cookies

    1. In a stand mixer, beat butter and both sugars until fluffy.
    2. Add maple syrup and mix until incorporated.
    3. Scrape down the bowl and add the eggs one at a time, mixing until light and fluffy.
    4. Add vanilla and peanut butter and mix until just incorporated.
    5. In a medium bowl, whisk together flour and baking soda.
    6. Add half the flour mixture to the peanut butter mixture and mix for 15 seconds.
    7. Add the remaining flour mixture and mix until just incorporated.
    8. Cover the bowl and refrigerate 30 minutes or up to 2 days.
    9. In a large zip top bag, crush pretzels using a rolling pin or something heavy like a glass. Place crushed pretzels in a shallow bowl.
    10. Using a medium cookie scoop, scoop out cookie dough, then dip the exposed side of the dough into the pretzels, pressing to get them to stick.
    11. Place the scoop of dough pretzel side down on a baking sheet lined with parchment or a Silpat. Repeat, leaving at least 2 inches between cookies.
    12. Bake at 375ºF for 10-12 minutes or until the tops of the cookies are just beginning to brown. 
    13. Remove the pan from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
    a scoop of peanut butter cookie dough resting on a bowl of pretzel pieces

    Top tips and questions

    What kind of pretzels should I use for cookies?

    I find it easiest to use mini pretzel sticks for cookies. They are easy to crush and handle. Mini twists would also be an option, and you could use big pretzel rods in a pinch.
    Do not use soft pretzels for this recipe, since they are not crunchy and wouldn’t turn out well.

    close up of peanut butter pretzel cookies on a wood cutting board

    Can I use regular pancake syrup instead of maple syrup?

    This recipe requires pure maple syrup, so please do not use sugar based pancake syrup. The maple syrup will help sweeten and soften the cookies in just the right way, which won’t happen if you use the other kind.

    Do I really need to chill the dough?

    While chilling the dough isn’t completely necessary, it does improve the flavor and texture of the cookie, and makes the dough easier to work with. If you just don’t have time for chilling, keep the dough in the refrigerator in between batches to help it chill.

    peanut butter cookie dough

    How to get perfectly round cookies

    I use a medium sized cookie scoop (affiliate link) to make sure all my cookies are about the same size, and this helps them to be more round as well. If you want perfectly round cookies, grab a biscuit cutter or upside down glass larger than your cookie.

    When your cookies come out of the oven, place the cutter around the cookie and move it in a circular motion, allowing the sides of the cookie to slide against it and make it into a perfect circle.

    How to store leftover cookies

    Allow your cookies to cool completely, then store at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 3 months.

    peanut butter pretzel cookies on a wood cutting board

    Tips for customizing peanut butter pretzel cookies

    • Add chocolate chips or M&M’s
    • Press a pretzel twist into the top of each cookie before baking
    • Add crushed pretzels to my edible peanut butter cookie dough for a no bake treat
    • Layer crushed pretzels and cookie dough in a pan to make peanut butter pretzel bars
    • Use crunchy peanut butter instead of creamy peanut butter
    • To make these gluten-free, use this flourless peanut butter cookie recipe with gluten-free pretzels

    More cookie recipes

    • Buttery Bourbon Cherry Cookies
    • Christmas Cut Out Cookies
    • Nutmeg Ginger Apple Snaps
    • Peanut Butter Blossoms
    • Single Vegan Chocolate Brownie Cookie
    • Vegan Chocolate Chip Cookie for One
    • Oatmeal Chocolate Chip Cookies
    • Vegan Oatmeal Chocolate Chip Cookies
    • Giant Ginger Cookies with Icing
    • Pecan Chocolate Chip Cookies
    • Whole Wheat Chocolate Fudge Cookies
    • Chocolate Chocolate Chip Cinnamon Sandwich Cookies
    • Spicy Pistachio and Chocolate Shortbread Cookies
    a close up of peanut butter pretzel cookies on a wood cutting board

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    a close up of peanut butter pretzel cookies on a wood cutting board

    Peanut Butter Pretzel Cookies

    These peanut butter pretzel cookies pair crunchy, salty pretzels with sweet and chewy peanut butter cookies.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 54 cookies
    Calories: 112kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup butter, softened
    • ½ cup granulated sugar
    • 1 cup light brown sugar, firmly packed
    • ½ cup pure maple syrup
    • 2 eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup creamy peanut butter
    • 2 cups unbleached all-purpose flour
    • 1 tablespoon unbleached all-purpose flour
    • 2 teaspoons baking soda
    • ½ cup crushed pretzels

    Instructions

    • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar until fluffy.
    • Add the maple syrup and mix until just incorporated.
    • Scrape down the bowl and add the eggs, one at a time, until light and fluffy.
    • Add the vanilla and peanut butter and mix until just incorporated.
    • In a medium bowl whisk together flour, and baking soda. Add half the flour mixture to the peanut butter mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
    • Cover the bowl and refrigerate 30 minutes or up to two days.
    • Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a Silpat.
    • Place the crushed pretzels in a shallow bowl. Using a medium sized cookie scoop, scoop out dough, then dip what will be the bottom of the cookie into the pretzels. Place the scoop of dough pretzel side down on the prepared baking sheet and release. Repeat with remaining dough, leaving at least 2 inches between each cookie.
    • Bake cookies 10-12 minutes or until the tops of the cookies are just beginning to brown. Remove the pan from the oven and allow to cool on the sheet five minutes before transferring to a wire rack to cool completely.
    • Store cookies in an airtight container for up to three days.

    Notes

     

    Tips for customizing peanut butter pretzel cookies

    • Add chocolate chips or M&M’s
    • Press a pretzel twist into the top of each cookie before baking
    • Add crushed pretzels to my edible peanut butter cookie dough for a no bake treat
    • Layer crushed pretzels and cookie dough in a pan to make peanut butter pretzel bars
    • Use crunchy peanut butter instead of creamy peanut butter
    • To make these gluten-free, use this flourless peanut butter cookie recipe with gluten-free pretzels
     
    Adapted from Baked: New Frontiers in Baking
     

    Nutrition

    Calories: 112kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 53mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Calcium: 11mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Cookie Recipes

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      Pillowy Maple Nut Breakfast Cookies
    • Whole wheat chocolate fudge cookies on parchment paper next to chocolate chips.
      Whole Wheat Chocolate Fudge Cookies
    • bourbon cherry cookies on a wire cooling rack
      Buttery Bourbon Cherry Cookies
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      Christmas Cut Out Cookies

    Reader Interactions

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    1. olive says

      August 02, 2013 at 12:27 pm

      Preach it sista!
      and OMG….fabbo cookie idea!!!

      Reply
      • Lindsay Moe says

        August 02, 2013 at 3:39 pm

        Haha, thanks for the support!

        Reply
    2. gillian @ the haas machine says

      August 02, 2013 at 1:47 pm

      Mmm, these cookies were amazing & I’m so glad you left a heap of them at my house. I did, in fact suffer from the over consumption of them (followed the next morning by the desire for more!) Ahh, cookies!

      And let me just add that I don’t think you’re a bored housewife. I think you are super passionate about quality food & sharing that with people. That’s way more motivating & inspiring & that is who you are!

      Reply
      • Lindsay Moe says

        August 02, 2013 at 3:39 pm

        Awww thank Gillian! And I’m glad you liked the cookies (and took some off my hands)!

        Reply
    3. Tina @ Tina's Chic Corner says

      August 06, 2013 at 10:44 am

      Well said! I agree with you 100%.
      As for these cookies…well I love peanut butter stuffed pretezels so these look those in cookie disguise. I love the idea. Thanks for sharing. 🙂

      Reply

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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    164 shares