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Peanut Butter Pretzel Cookies Recipe

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 day 10 minutes
Cook Time 12 minutes
Total Time 1 day 28 minutes
Servings 20 cookies
Calories 338kcal
Author Rebecca Swanner


  • cups (plus 2 Tbsp.) cake flour
  • cups (plus 1 Tbsp.) bread flour
  • tsp. baking soda
  • tsp. baking powder
  • tsp. coarse kosher salt
  • 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


  • 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.


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


Serving: 1cookie | Calories: 338kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 622mg | Potassium: 31mg | Fiber: 1g | Sugar: 23g | Vitamin A: 400IU | Calcium: 10mg | Iron: 1.4mg