Introduction
Salted Peanut Butter & Pretzel Chocolate Cookies deliver the ultimate contrast of flavors and textures in one irresistible dessert. Soft, chewy, and slightly crisp around the edges, each cookie blends rich peanut butter with deep chocolate notes and the satisfying crunch of crushed pretzels. A light sprinkle of sea salt on top enhances the sweet-salty harmony that makes these cookies truly addictive. They’re perfect for anyone who loves bold, nostalgic flavors with a gourmet twist. The recipe uses simple pantry staples and comes together quickly no complicated steps or special tools required. Whether you’re baking for family, sharing at a party, or prepping content for your recipe page, these cookies are guaranteed to get attention.
The Basics of the Recipe
Inspired by classic peanut butter cookies but elevated with modern texture and flavor combinations, these Salted Peanut Butter & Pretzel Chocolate Cookies hit every note — creamy, crunchy, sweet, and salty. The pretzels add just the right amount of bite, while brown sugar keeps the interior moist and chewy. The addition of chocolate chunks balances the nutty richness, and the final touch of flaky sea salt enhances every bite. These cookies look as good as they taste, making them ideal for photography, gifting, or social media content. They’re an easy yet impressive dessert that stays soft for days and tastes even better the next morning with a cup of coffee.
Quick Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 (makes about 12–14 cookies)
Category: Dessert
Cuisine: American
Detailed Ingredients List
Main Ingredients:
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup semi-sweet chocolate chunks or chips
½ cup crushed pretzels
Flaky sea salt, for topping
Optional Add-Ins:
¼ cup chopped peanuts
1 tablespoon honey
¼ cup dark chocolate chips
Notes: Use creamy peanut butter for smooth cookies or natural peanut butter for extra nuttiness. Gluten-free flour and pretzels work well for dietary needs. Refrigerate dough for 30 minutes for thicker cookies.
Step-by-Step Instructions
- Preheat the Oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars In a large bowl, beat butter, peanut butter, brown sugar, and granulated sugar until fluffy.
- Add Wet Ingredients Mix in the egg and vanilla until smooth.
- Combine Dry Ingredients In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add gradually to the wet mixture.
- Fold in Mix-Ins Stir in chocolate chunks and crushed pretzels. Save a few pieces to press on top before baking.
- Shape the Cookies Scoop 1½-inch dough balls and place 2 inches apart on the baking sheet. Flatten slightly.
- Bake Bake 10–12 minutes until edges are golden but centers remain soft.
- Finish Immediately sprinkle with flaky sea salt and cool on the pan for 5 minutes before transferring to a rack.
Pro Tips, Substitutions & Variations
Chill the dough for thicker cookies. For softer centers, avoid overbaking remove cookies when slightly underdone. Substitute almond or cashew butter for peanut butter, or coconut oil for butter. Add peanut butter chips, caramel bits, or drizzle melted chocolate after baking for extra indulgence. For a fun twist, press a small pretzel or piece of chocolate bar into the center before baking.
Make-Ahead, Storage & Reheating Tips
Prepare dough up to 48 hours in advance and chill tightly covered. Freeze dough balls for up to 2 months; bake directly from frozen, adding 1–2 minutes. Store baked cookies in an airtight container for 5 days at room temperature. To reheat, warm in a 300°F (150°C) oven for 4 minutes or microwave for 10 seconds for a fresh-from-the-oven texture.
Serving Suggestions & Pairings
Serve warm with milk or coffee for classic comfort. These cookies shine on dessert platters or as edible gifts packaged in tins. For a decadent dessert, sandwich two cookies with vanilla ice cream or crumble them over sundaes and milkshakes. Their sweet-and-salty balance makes them perfect alongside hot cocoa, espresso, or even a caramel latte.
Nutritional Information
Per Cookie: Calories 210, Protein 4 g, Carbs 25 g, Sugars 14 g, Fat 10 g, Saturated Fat 5 g, Fiber 1 g, Sodium 190 mg, Cholesterol 25 mg. Reduce butter or sugar slightly for a lighter option, or use unsalted pretzels to lower sodium.
FAQ Section
Can I use crunchy peanut butter? Yes, it adds extra texture and crunch.
Do I need to chill the dough? Optional but helps prevent spreading.
Can I freeze the dough? Yes, up to 2 months. Bake frozen dough with slight extra time.
Can I make these gluten-free? Use gluten-free flour and pretzels texture remains excellent.
How do I keep them soft? Store in an airtight container with a slice of bread or marshmallow.
Closing Section
Salted Peanut Butter & Pretzel Chocolate Cookies are a dessert that satisfies every craving rich, nutty, sweet, salty, and chewy all at once. They’re easy to make, look impressive, and deliver bakery-level flavor with simple ingredients. Perfect for everyday baking or viral social media posts, these cookies will quickly become your go-to for maximum flavor and engagement. Share your version on Facebook or Pinterest and tag @RecipesList00. For more irresistible bakes, try 3 Ingredient Reeses Fudge, Banana Zucchini Muffins.