These thick soft and chewy pretzel chocolate chip cookies with peanut butter are beyond amazing. Sprinkle some sea salt on top and you’ve got perfection!
The cookies obsession has started again! When my nieces came and visited us from France last summer, I baked a lot of different cookies, such as the milk and cookie cups (they especially asked for this recipe that they love baking themselves) and the Daim bar cookies, with milk chocolate and caramel. But 3 kids in the house requires more than 2 different cookie recipes only! So I baked more, and ended up creating these incredible chocolate chip pretzel cookies.
So what are these cookies made of exactly? The cookie dough is always the most important part in a cookie recipe, and for this one I simply used one of my favorite ones that I found on Sally’s Baking Addiction a few years ago. Since then, it’s my go-to cookie dough recipe, together with this one. The two recipes are pretty similar, but you get thicker cookies with the first one, while the second one gives a texture a little bit more chewy and probably a little bit softer too. Note that you could use one or the other recipe depending on your own preferences and mood of the day.
One thing worth to mention though: I slightly changed Sally’s recipe here by replacing a little bit of butter with peanut butter. I found the combo peanut butter and pretzel very interesting, together with the chocolate chips. You could use either smooth or crunchy peanut butter, and I recommend a natural one, unsweetened and unsalted (always). The reason? You’ve got a better control of the amount of salt you use in the recipe.
For the rest, it’s just a matter of chocolate chips, pretzel and sea salt. Pretty easy in the end! I used here dark chocolate chips as they are the only ones I really like, but it’s up to you to replace them with milk chocolate or white not half dark chocolate/half butterscotch chips. Then I used salted pretzel as I love the sweet and savory combo together, and also because salt is a natural flavor enhancer, and that’s why you find it in every sweet recipe. For the final touch, I sprinkled some additional sea salt, also because I love the beauty of seeing it on my cookies!
If you liked this cookie recipe, you will probably also like the:
- Chocolate Chip Skillet cookie
- Pretzel Peanut Butter S’mores Cookie Bars
- Sally’s Best American Cookies
- American Butterscotch Oatmeal Cookies
- White Chocolate & Cranberry Cookies
- Skinny Oatmeal Chocolate Chip PB Cookies (flourless, no butter)
- Daim Bar cookies
- White Chocolate Chai Snickerdoodle Cookies
And before I leave you with the recipe, just a few more words to describe these pretzel chocolate chip cookies: they are thick, generous, loaded with chocolate chips, pretzel, and just what you need of peanut butter. They are also super easy to make ; you don’t even need an electric mixer. Just remember to 1/ let chill the dough for minimum 2 hours, as this will help your cookies to get a perfect texture ; and 2/ double the recipe, cause you will always be asked for some more!
- 2 ¼ cup (270g) all-purpose flour
- 1 ½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup (160g) unsalted butter, melted
- 1½ tbsp smooth or crunchy peanut butter
- ¾ cup (135g) light brown sugar, loosely packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup (175g) dark chocolate chips
- 8-10 pretzel twists, chopped
- Sea salt
- Blend together the flour, cornstarch, baking soda and salt in a large bowl.
- In a smaller bowl, pour the melted butter and whisk together with both sugars until no lumps remain. Whisk in the egg, egg yolk, vanilla extract, and peanut butter.
- Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the chocolate chips and the chopped pretzel.
- Cover the dough and chill in the fridge for a minimum of 2 hours. Remove, and leave the dough at room temperature for 10-12 minutes before using it.
- Preheat the oven to 325°F (160 C) and line two large trays with parchment paper.
- Roll the dough into balls, about 3 tsp of dough each, and place onto the baking tray, leaving enough space between each ball.
- Bake the cookies for 10- 12 minutes maximum. The cookies will look very soft and under-baked but they will continue to bake on the cookie sheet. Sprinkle with sea salt while the cookies are still warm.
- Allow to cool 10 minutes on the cookie sheet, then transfer onto a wire rack to cool completely.