Loaded Chocolate Peanut Butter Pretzel Cookies

Name: Loaded Chocolate Peanut Butter Pretzel Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, Softened To Room Temperature; 1/2 cups Vegetable Or Canola Oil; 1-1/2 cup Brown Sugar; 1/4 cups Granulated Sugar; 2 whole Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1/4 cups Peanut Butter (almond Butter Or Cashew Butter May Be Substituted); 2-1/2 cups All-purpose Flour; 1/2 cups Cocoa Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Fine Sea Salt; 1/2 cups Dark Chocolate Chips; 1 cup Peanut Butter Chips; 2 cups Pretzels, Roughly Chopped

Servings: persons

1/2 cups Unsalted Butter, Softened To Room Temperature
1/2 cups Vegetable Or Canola Oil
1-1/2 cup Brown Sugar
1/4 cups Granulated Sugar
2 whole Eggs, Room Temperature
1 teaspoon Vanilla Extract
1/4 cups Peanut Butter (almond Butter Or Cashew Butter May Be Substituted)
2-1/2 cups All-purpose Flour
1/2 cups Cocoa Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Fine Sea Salt
1/2 cups Dark Chocolate Chips
1 cup Peanut Butter Chips
2 cups Pretzels, Roughly Chopped

1
In the bowl of a stand mixer (with paddle attachment fixed), whip together the butter, oil and sugars until light and fluffy. Add each egg, one at a time, making sure the first one is fully incorporated before you add the second one. Add the vanilla extract and peanut butter and mix again until smooth.
2
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt.
3
With your stand mixer set on low, slowly add the dry ingredients to the wet until they are just incorporated. Do not over-mix. Gently fold in the chocolate chips, peanut butter chips and pretzel pieces.
4
Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for 2-4 hours.
5
Preheat your oven to 350 F and line 2 large baking sheets with parchment paper or silicone mats.
6
Scoop heaping tablespoons of the dough onto the prepared baking sheets, leaving some space between them. I baked approximately 8 per sheet.
7
Bake at 350 F for 8-10 minutes or until the edges are set. The cookies will still be soft in the middle. Remove from heat and set aside to cool for 2 minutes on the pan and then transfer the cookies to a wired rack to cool the rest of the way.
8
Store in an airtight container for about a week. Enjoy!

1451

kcal

Calories

104

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Unsalted Butter, Softened To Room Temperature, 1/2 cups Vegetable Or Canola Oil, 1-1/2 cup Brown Sugar, 1/4 cups Granulated Sugar, and more.

Yes, Loaded Chocolate Peanut Butter Pretzel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!