Peanut Butter Pretzel Chocolate Chunk Cookies

Flavor-wise, there’s not much that beats the combination of salty and sweet. Crunchy pretzels, creamy peanut butter, and rich chocolate chunks come together to make one of my favorite cookie flavors lately: peanut butter pretzel chocolate chunk cookies!

We all know peanut butter and chocolate belong together, but throw in some salty, crunchy pretzels? That’s what I’m talking about! These cookies are packed with all the good stuff.

Peanut Butter Pretzel Chocolate Chunk Cookies

Ingredients

¾ cup (170 g) unsalted butter, softened
1 ¼ cups (250 g) granulated sugar
1 cup (255 g) creamy peanut butter
2 large eggs, room temperature
1 ½ cups (180 g) all-purpose flour
½ teaspoon baking soda
½ cup crushed pretzels
1 cup (170 g) semisweet chocolate chunks
Optional: additional crushed pretzels for coating

Directions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, sugar, and peanut butter with an electric mixer until light and creamy.
Add the eggs and beat until well combined.
Add the flour and baking soda and mix just until a dough forms. Fold in the crushed pretzels and semisweet chocolate chunks.
Scoop the dough into balls using a medium cookie scoop and arrange them on the prepared baking sheets.
For extra pretzel crunch: Place additional crushed pretzels in a shallow bowl and gently roll or press each ball of cookie dough into the pretzels before placing it on the baking sheet. Otherwise, simply bake the cookies as-is.
Bake for about 12 minutes, or until the edges are set and the centers still look slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

More Cookie Recipes to Try 🍪

If you’re in the mood to keep baking, here are a few more cookie recipes from my kitchen:

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