Salted Pretzel Peanut Butter Cup Cookies
Published on October 27, 2021
Quick Summary
Salted Pretzel Peanut Butter Cup Cookies- soft peanut butter cookies with crunchy pretzels, peanut butter cups, chocolate chips, and flaky sea salt. The sweet and salty combo is incredibly delicious!
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Pin ItWhere are my peanut butter lovers at?
I have a cookie that you are going to LOVE, Salted Pretzel Peanut Butter Cup Cookies! YESSSSSSSS!
They are even better than they sound. You HAVE to try these! I know I say that about all of my cookies because I am a true cookie monster, BUT these are gold medal cookies. True winners!
Peanut butter cookies are loaded with salty, crunchy pretzels, mini peanut butter cups, and chocolate chips! I roll them in sugar before baking to add a little extra sweetness and when they come out of the oven I finish them with a little flaky sea salt. The sweet and salty combo is UNREAL!
Cookie PERFECTION!
Cookie Ingredients
Every good cookie starts with good ingredients!
- Flour– I use all-purpose flour! Always fluff, spoon, and level your flour. NEVER pack it in the measuring cup or your cookies will be dry.
- Baking soda– to create a soft, fluffy cookie!
- Sea salt– a little goes in the cookie dough and some on top! I love this flaky sea salt!
- Butter– use unsalted butter so you can control the amount of salt!
- Sugar– you need brown sugar and granulated sugar!
- Peanut butter– use creamy peanut butter like Jif or Skippy!
- Eggs– you will need 2 large eggs.
- Vanilla extract– I recommend pure vanilla extract, it's the BEST!
- Pretzels– use your favorite brand and chop them up!
- Mini peanut butter cups– I love the mini peanut butter cups for this recipe! They are so cute and the perfect size. I love Reese's and Trader Joe's mini pb cups. If you can't find them, you can chop up regular size peanut butter cups.
- Chocolate chips– to bring out the chocolate in the peanut butter cups. I use semi-sweet but milk chocolate will work too! Guittard is my favorite brand.
How to Make Salted Pretzel Peanut Butter Cup Cookies
Are you ready to make the most amazing peanut butter cookies? Let's do this!
- Preheat the oven and whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth. Oooh, I love the smell of peanut butter:)
- Mix in the eggs and vanilla extract.
- With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined.
- Stir in all of the goodies, the chopped pretzels, mini peanut butter cups, and chocolate chips. SO YUM!
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Roll the cookie dough balls into the granulated sugar so they are well coated. The sugary coating makes the cookies extra special.
- Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake the cookies until golden brown around the edges, but still soft in the middle. Don't over bake. The cookies will set up as they cool.
- Remove from the oven and sprinkle the cookies with flaky sea salt. You can also gently press additional pretzels and mini peanut butter cups on top to make them extra pretty! More is more:)
- Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
How to Store
Leftover Cookies: Store the cooled peanut butter cookies in an airtight container for up to 3 days on the counter.
How to Freeze Cookies: You can also freeze the baked cookies in a freezer container or bag for up to 3 months.
How to Freeze Cookie Dough: If you want to freeze the cookie dough, scoop the dough into cookie balls and place them on a baking sheet. Place the sheet in the freezer and freeze until the cookie dough balls are firm, about 30 minutes. Transfer to a freezer bag or freezer container. Freeze for up to 3 months. When ready to bake, preheat the oven and add a couple of minutes to the baking time. You don't have to defrost the dough.
More Peanut Butter Cookie Recipes
- Soft Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Monster Cookies
- Ultimate Peanut Butter Cookies
- Peanut Butter Oatmeal Cookies
Salted Pretzel Peanut Butter Cup Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup chopped pretzels
- 1 cup mini peanut butter cups
- 3/4 cup chocolate chips
- 1/3 cup granulated sugar, for rolling cookies
- Sea salt, for sprinkling on top
- Extra pretzels and mini peanut butter cups, for garnish, if desired
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth, about another minute.
- Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the chopped pretzels, mini peanut butter cups, and chocolate chips.
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Roll the cookie dough balls into the extra ⅓ cup of granulated sugar so they are well coated. Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake the cookies for 10 to 12 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. You can also gently press additional pretzels and mini peanut butter cups on top for looks, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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