Peanut Butter, Pretzel And Chocolate Chunk Cookies

Name: Peanut Butter, Pretzel And Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Unsalted Butter, Softened; 1 cup Packed Dark Brown Sugar; 1/2 cups Granulated Sugar; 1 cup Creamy Peanut Butter; 2 whole Eggs; 1-1/2 Tablespoon Light Corn Syrup; 2 teaspoons Vanilla Extract; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Milk Chocolate Chunks; 1/4 cups Peanut Butter Chips; 3/4 cups Pretzels, Broken; 1 cup Semi-sweet Chocolate Chips (optional); 1/2 cups Pretzels, Crushed (optional)

Servings: persons

1/2 cups Unsalted Butter, Softened
1 cup Packed Dark Brown Sugar
1/2 cups Granulated Sugar
1 cup Creamy Peanut Butter
2 whole Eggs
1-1/2 Tablespoon Light Corn Syrup
2 teaspoons Vanilla Extract
2-1/4 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Milk Chocolate Chunks
1/4 cups Peanut Butter Chips
3/4 cups Pretzels, Broken
1 cup Semi-sweet Chocolate Chips (optional)
1/2 cups Pretzels, Crushed (optional)

1
Preheat oven to 375F.
2
Cream the butter and sugars together until light and fluffy. Add the peanut butter and beat until mixed. Add the eggs one at a time then stir in the corn syrup and vanilla.
3
Combine the flour, baking soda and salt in another bowl and then add to peanut butter mixture. Fold in the chocolate chunks, peanut butter chips and pretzels. Drop the batter, using your preferred size scoop onto ungreased baking sheet (I used parchment paper).
4
Bake for 12-15 minutes or until edges are golden. Move to cooling racks upon removal.
5
(Optional) Melt the cup of semi-sweet chocolate chips for about 30 seconds to a minute in the microwave stirring halfway through. Microwave another 30 seconds if needed. Drizzle chocolate over cookies using a spoon or a small piping back and sprinkle cookies with the remaining crushed pretzels.

1785

kcal

Calories

Fat

199

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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, 1 cup Packed Dark Brown Sugar, 1/2 cups Granulated Sugar, 1 cup Creamy Peanut Butter, and more.

Yes, Peanut Butter, Pretzel And Chocolate Chunk 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!