Chocolate Peanut Butter Pretzel Cookies

I love cookies where you start with a base dough and then throw in an assortment of some of the delicious things that you have on hand. This recipe started out with plain peanut butter cookies but I wanted to make it a bit more interesting so I took inspiration from a “Take 5” bar and added chocolate chips, crushed up pretzels, caramel and a bit of sea salt sprinkled on top. The result was a soft and chewy cookie with plenty of flavor and texture; the perfect cookies for fans of salty/ sweet combinations.



½ cup (8 tablespoons) unsalted butter, at room temperature

¾ cup smooth peanut butter

1 (packed) cup dark brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon table salt

2 cups semi-sweet chocolate chips

1 cup gently crushed mini pretzels

½ cup caramel sauce

Coarse sea salt, as needed



Preheat oven to 350º.

In the bowl of a stand mixer beat the butter, peanut butter, and brown sugar until creamy. Add the egg and vanilla, beating well. In another large bowl, sift together the flour, baking soda, baking powder and salt. Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips, pretzels and caramel until combined.

Drop cookie dough by rounded tablespoon onto a greased baking sheet and bake until just lightly browned, about 10 minutes. Remove from the oven and move the cookies to a cooling rack.

Sprinkle with sea salt. Store in an airtight container for up to a week.


Makes about 2 dozen cookies.



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