Chewy Peanut Butter Chocolate Chip Cookies with Pretzels
These Peanut Butter Chocolate Chip Cookies are everything you love about chocolate chip and peanut butter cookies with a crunchy pretzel twist. They're made with basic pantry staples and baked in the oven until golden brown and chewy. The perfect combination of creamy peanut butter, gooey chocolate chips, and crispy, salty pretzels.
Servings 18
Calories 275kcal
Ingredients
- 1 cup flour
- 1 ½ teaspoons baking soda
- ½ cup butter room temperature
- 1 cup creamy peanut butter
- ¾ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup semi-sweet chocolate chips
- 1 cup pretzels broken into pieces
- sea salt
Instructions
- In a medium bowl, whisk together flour and baking soda, set aside.
- Use a mixer to beat the peanut butter, butter and sugars on high until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until smooth and creamy. Reduce speed to low and stir in flour mixture just until combined.
- Stir in chocolate chips and pretzels.
- Chill dough for 2 hours
- Take out chilled dough and preheat the oven to 350º. Line baking sheets with parchment paper.
- Use a large cookie dough scoop to place cookie dough balls on top of parchment paper. Lightly sprinkle cookie dough with sea salt.
- Bake 10-12 minutes until cookies are brown around the edges.
Notes
- This recipe makes 18 very large bakery size cookies. If making them smaller, reduce the cooking time slightly.
- To get rounder cookies, take a large glass and swirl it around the hot cookies on the cookie sheet as soon as they come out of the oven.
