Best 4 Salted Peanut Butter Pretzel Chocolate Chip Cookies Cc Recipes

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If you're seeking a decadent treat that marries salty and sweet flavors, then salted peanut butter pretzel chocolate chip cookies are an absolute must-try. These cookies offer a symphony of contrasting textures and flavors, featuring a soft and chewy peanut butter cookie base studded with crunchy pretzels, rich chocolate chips, and a sprinkle of flaky sea salt. As you sink your teeth into one of these cookies, you'll be greeted by a burst of peanut butter richness, followed by the satisfying crunch of the pretzels and chocolate chips, all harmoniously balanced by the savory hint of sea salt. Whether you enjoy them warm from the oven or savor them at room temperature, these salted peanut butter pretzel chocolate chip cookies promise an unforgettable culinary experience.

Let's cook with our recipes!

PEANUT BUTTER PRETZEL CHOCOLATE CHIP COOKIES



Peanut Butter Pretzel Chocolate Chip Cookies image

Peanut Butter Pretzel Chocolate Chip Cookies are loaded with salty pretzels, crunchy peanut butter, and sweet chocolate chips. These cookies have it all and are a unique dessert.

Provided by Christy Denney

Categories     Dessert

Time 20m

Number Of Ingredients 12

1 1/4 cups (6.25 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/4 cups packed light brown sugar
2/3 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup (6 ounces) bittersweet chocolate chips ((more for the top))
1 1/2 ounces (2/3 cup) pretzel sticks, coarsely crushed
flaked sea salt

Steps:

  • Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
  • In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
  • Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour.
  • Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.
  • Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt while cooling. They will continue to cook as they cool.

SALTED PEANUT BUTTER-PRETZEL-CHOCOLATE CHIP COOKIES - CC RECIPE



Salted Peanut Butter-Pretzel-Chocolate Chip Cookies - CC Recipe image

Provided by á-48655

Number Of Ingredients 12

1 1/4 cups (6 1/4 ounces) all-purpose flour
1 cup (3 ounces) quick oats
1 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/4 cups packed (8 3/4 ounces) light brown sugar
2/3 cup crunchy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 1/2 ounces pretzel sticks, coarsely crushed (2/3 cup)
Flake sea salt

Steps:

  • 1. Combine flour, oats, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down bowl as needed. 2. Reduce speed to low and slowly add flour mixture; continue to mix until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour. 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons chilled dough at a time, roll into 1 1/2-inch balls and space them evenly on prepared sheets, 12 per sheet. Press each ball to 3/4-inch thickness using bottom of greased dry measuring cup. 4. Bake until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to wire rack. Let cookies cool completely before serving.

CHOCOLATE & PEANUT BUTTER CHIP PRETZEL COOKIES



Chocolate & Peanut Butter Chip Pretzel Cookies image

I found this recipe one day on a food blog and was immediately drawn to the combination of sweet and salty. It didn't disappoint! Very, very yummy and an immediate hit with my kids. The texture of soft cookie (do NOT overbake), along with the crunch of the pretzel sends this right on over the top. Enjoy!

Provided by Chef SuzyQ

Categories     Dessert

Time 25m

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg (beaten)
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1 cup pretzel, coarsely crushed
sea salt

Steps:

  • In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  • In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
  • On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  • Add the flour mixture and beat just until there are no more streaks of flour.
  • Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
  • Preheat the oven to 350°F Line baking sheets with parchment paper.
  • Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
  • Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Nutrition Facts : Calories 185.9, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 242.5, Carbohydrate 26.6, Fiber 0.9, Sugar 12.5, Protein 3.3

PEANUT BUTTER PRETZEL COOKIES



Peanut Butter Pretzel Cookies image

Make and share this Peanut Butter Pretzel Cookies recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     Dessert

Time 55m

Yield 30 cookies, 10 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup butter, at room temperature
1 cup sugar
1 cup peanut butter
2 eggs, at room temperature
1 teaspoon vanilla
1/2 cup roasted peanuts, chopped
6 cups miniature pretzels, chopped

Steps:

  • Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
  • In a bowl, whisk together the flour and baking soda.
  • Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
  • Add the eggs, 1 at a time, beating well after each addition and the vanilla.
  • With the mixer on low speed, gradually add the flour mixture, beating until just combined.
  • Stir in peanuts.
  • Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
  • Place the cookies on the prepared pans.
  • Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
  • Let cool slightly before transferring to racks to cool.

Tips:

  • Use high-quality chocolate chips for the best flavor.
  • Chill the cookie dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
  • Bake the cookies until the edges are just beginning to brown for a chewy cookie.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These salted peanut butter pretzel chocolate chip cookies are the perfect combination of sweet, salty, and crunchy. They're easy to make and always a hit with friends and family. So next time you're looking for a delicious and satisfying cookie, give this recipe a try!

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