Peanut Butter Pretzel Cookies

It rained, and I got desperate.

So desperate that I’ll have you know I drove to the gas station across the street for some last-minute cookie ingredients. Such as sugar and pretzels and Reeses Pieces.

How could I seriously be out of white and brown sugar?

Don’t ask. Just thank the gas station employees who keep me stocked with sugar.

Peanut Butter Pretzel Cookies | pinchofyum.com

Because when I’m stocked with sugar, I can make tasty things. And now you can make those tasty things, too.

On the topic of tasty things, this cookie is loaded with them!

Pretzels, Reese’s Pieces, chocolate chips, and all the goodness of the New York Times chocolate chip cookie dough.

Super Yummy Butter Pretzel Cookies | pinchofyum.com

Now the real question – what to do with the other half of the dough?

Cookiedough cheesecake? Cookiedough brownies? Cookiedough pie? OMGG. (That’s oh my goodness gracious.)

Side note – apparently it’s cool to actually say the letters, as my 11 year old friend demonstrated recently. I narrowly missed getting hit by a falling object (a story for another day), and she breathed a sigh of relief, and whispered under her breath, “ohmgee.”

And then I gave her a cookie for being so cute.

Peanut Butter Pretzel Cookies
Author: 
Serves: 20
 
Ingredients
  • 2 cups cake flour
  • 1⅔ cups bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks unsalted butter
  • 1¼ cups light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 package chocolate chips, 3 handfuls crushed pretzels, ½ cup Reese’s Pieces
  • Sea salt
Instructions
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Drop chocolate pieces, crushed pretzels, and Reese’s Pieces in and incorporate them.
  3. Scoop 2-3 tablespoon balls onto a cookie sheet. Bake at 350 for about 7 minutes. Remove from oven and transfer to a cooling rack. Sprinkle with sea salt. For storage, I like to freeze them and eat them cold!

The last thing I need right now is more cookies, but I still need to know: what’s your favorite cookie recipe? NYTimes? Cooks Illustrated? A family favorite?

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Comments

  1. Thanks for the cookie inspiration! :)

  2. I love the idea of pretzels in cookies!! And with Reese’s? So delicious.

  3. Ruby Blackwell says:

    I LIKE TO COOK HEALTY TOO.
    BUT I DO NOT USE GRANULATED SUGAR.
    I USE ALL NATURAL XYLITOL SWEETENER [SUGAR]
    IN ALL RECEPIES THAT CALL FOR SUGAR. ITS MUCH
    HEALTHIER. MOST OF MY FRIENDS AND FAMILY
    ARE DIABETIC SO I WATCH WHAT I USE IN MY COOKING.

    AND IT DOES NOT CHANGE THE FLAVOR OF THE COOKIES.

  4. MTorres says:

    These look great! I love the idea of the pretzels in the cookies but I hate peanut butter.. Should I just had another half cup of chocolate chips? Or leave as is and completely omit the Reese’s?

  5. OMG, I finally made these and they are amazing. The perfect combination of salty and sweet, thanks for a great recipe!

    http://lifeinthewindycityandbeyond.tumblr.com/post/48449172317/peanut-butter-pretzel-cookies

  6. Daisy Head says:

    Delicious I made them for family and friends on the 4th of July! Everyone loved them. This recipe is definitely a keeper – to inlude pretzels in the cookies is genius!

    The only problem I had was with the baking temp and time. Frankly I was skeptical of 7 mins to start but I followed the directions and the first dozen took at least 20 mins… I referenced the chic chip bag and cranked the temp up to 375 degrees which was better but still longer than 7 mins.. Anyone else have probs?

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