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