Chewy Salted Pretzel Peanut Butter Cookies
These chewy salted pretzel peanut butter cookies combine a soft, peanut buttery dough with a surprising salty crunch from crushed pretzels, creating a perfect sweet and salty treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- ½ cup (115 grams) unsalted butter, softened to room temperature
- ¾ cup (210 grams) creamy peanut butter (natural preferred)
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (190 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (approximately 150 grams) mini salted pretzels, roughly crushed
- Flaky sea salt, for sprinkling on top (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Place about 1½ cups of mini salted pretzels into a zip-top bag and gently crush them with a rolling pin until you have a mix of small pieces and crumbs.
- In a large bowl, beat ½ cup softened unsalted butter with ¾ cup creamy peanut butter until smooth and fluffy, about 2-3 minutes.
- Mix in ½ cup granulated sugar and ½ cup packed brown sugar until combined. Then beat in one large egg and 1 teaspoon vanilla extract until the mixture is light and creamy.
- In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry mix to the wet ingredients and stir until just combined.
- Fold in the crushed pretzels gently, leaving some chunky bits for texture.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with your fingers or the back of a spoon.
- Sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes until edges are golden but centers still look a bit soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake; cookies should look slightly underdone when removed from oven as they firm up while cooling. If dough is oily, stir peanut butter before measuring. For less spreading, chill dough 15-20 minutes before baking. Flaky sea salt on top enhances flavor but can be substituted with table salt if needed.
Nutrition
- Serving Size: 1 cookie (approximat
- Calories: 150
- Fat: 7
- Carbohydrates: 18
- Protein: 3
Keywords: peanut butter cookies, salted pretzel cookies, chewy cookies, sweet and salty cookies, easy cookie recipe, homemade cookies