Peanut Butter Pretzel Cookies

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

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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. 

Peanut butter pretzel cookie ingredients

• Butter
• Granulated sugar
• Brown sugar
• Maple syrup
• Eggs
• Vanilla extract
• Peanut butter
• Flour
• Baking soda
• Pretzels

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.

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.

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.

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.

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
• Spicy Pistachio and Chocolate Shortbread Cookies

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

Recipe

Peanut Butter Pretzel Cookies

These peanut butter pretzel cookies pair crunchy, salty pretzels with sweet and chewy peanut butter cookies.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 54 cookies

Calories: 112kcal

Author: Lindsay Moe

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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

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