Peanut Butter Pretzel Cookies

These Peanut Butter Pretzel Cookies inspired by Jacques Torres's New York Times' recipe combine peanut butter, pretzels, and chocolate chips all in one cookie!

Course Dessert

Cuisine American

Keyword peanut butter pretzel cookies

Prep Time 1 10

Cook Time 12

Total Time 1 28

Servings cookies

Calories 338kcal

Author Rebecca Swanner

Ingredients

1½ cups (plus 2 Tbsp.) cake flour
1½ cups (plus 1 Tbsp.) bread flour
1¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. coarse kosher salt
1¼ cups salted butter
1 cup sugar
1 cup brown sugar
2 large eggs
2 tsp. vanilla extract
½ cup crunchy peanut butter
½ cup chocolate chips
2 cups pretzels twists roughly chopped
1 tsp. flaky sea salt

Instructions

Whisk flours, baking soda, baking powder, and salt in large bowl until combined.
Cream butter, sugar, and brown sugar in stand mixer for 3 minutes on medium-high speed.
Turn speed to medium. Add eggs, one at a time, mixing for 30 seconds before adding the second.
Add vanilla and peanut butter.
Turn speed to low. Slowly add flour mixture.
Add chocolate chips.
Turn off mixer. Cover bowl with plastic wrap and place in fridge for 24 hours.
Preheat oven to 350°F and remove cookies from fridge.
Use #16 ice cream scoop to portion out cookies onto parchment-lined baking sheet.
Top each with a small pinch of flaky sea salt.
Bake for 10-12 minutes until edges are just golden. Add a few pretzels on top just before the end of the baking process. Be careful to not overbake.
Let cool for 3 minutes on baking sheet then move to cooling rack.

Notes

Bake for 8-10 minutes if using a scoop size smaller than #16

Nutrition