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Peanut Butter Pretzel Chocolate Chunk Cookies

4.88 Mitt(s) 17 Rating(s)17 votes, average: 4.88 out of 517 votes, average: 4.88 out of 517 votes, average: 4.88 out of 517 votes, average: 4.88 out of 517 votes, average: 4.88 out of 5

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Level: Easy

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Description

Inspired by my favorite snack, chocolate covered peanut butter pretzels!! mmm…

Ingredients

  • 1 cup Butter, Softened
  • 1 cup Creamy Peanut Butter
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 whole Eggs
  • 3 cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1-¾ cup Crushed Pretzel Pieces
  • 11-½ ounces, weight Chocolate Chunk Pieces

Preparation

Preheat oven to 350°F.

Beat butter, peanut butter and sugars until creamed.

Add vanilla and eggs and mix well.

Add flour, baking powder and baking soda and mix.

Finally add crushed pretzel pieces and chocolate chunks, mix until combined.

Using a small cookie scoop, place cookie dough on ungreased cookie sheets, making sure they are 2 inches apart from each other.

Bake in a 350°F for 8-10 minutes. Cool on a wire rack and store in an air tight container.

12 Comments

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honeychild on 3.22.2011

Delicious! I got close to 60 cookies out of this recipe. I can’t wait to share this at Bible study tonight!

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quilts on 1.15.2011

I made these tonight for dinner. Yummy! You do have to flatten them slightly before baking because they do not spread. Delicious! I think I’ll make them on Superbowl Sunday too! Thanks for sharing.

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BennMary on 10.1.2009

We made these yesterday and they are a new favorite! The pretzels really add a nice touch

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jenng on 9.18.2009

Mmmmmm……I made these last night and thought they were yummy. Peanut butter and chocolate cookies are a regular in our house and I loved the addition of pretzels. After reading the above comments I did flatten the cookies before baking them and they came out PERFECT!! Thanks

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sweets1414 on 8.30.2009

Made these yesterday! Soo good!! Definitely a crowd pleaser!
Great idea, thank you!!

17 Reviews

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Sara on 6.12.2012

These were awesome. The pretzels were a great salty addition to my sweet addiction. My only word of caution is I froze half the batter because it made a TON of cookies. When I made the second batch the batter was very crumbly and though they still tasted delicious they were very hard to handle and store. Wound up with a bag of crumbs towards the end. Not to say that I didn’t eat each and every one of those crubms with a spoon!

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honeychild on 3.22.2011

Amazing!

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sheori on 3.2.2011

I have been wanting to make these for a while and finally got around to it the other night. The rave reviews fueled my need to see what the fuss was about. I followed the recipe and just did not care for the pretzel pieces. The cookie itself was moist and soft and tasted pretty good. The pretzels didn’t really add much, other than a chewy texture.

Avatar of emar10

emar10 on 2.21.2011

I just gained approximately 10 lbs and I haven’t even tried a BAKED cookie yet. I used only one extra large egg, and the dough had a hard time sticking together, so to anyone who only has jumbo eggs in the fridge, you might want to either do two, or measure out a tablespoon of the second egg and add it to the first.

Avatar of llawton11

llawton11 on 2.6.2011

I made these exactly as specified (the first time), and waited too long to remove them from the oven. I was looking for golden brown tops, so I keep them in the oven until I saw golden brown tops (about 12-13 minutes). Although they were good straight from the oven, this batch became hard pretty quickly. I also didn’t feel that the pretzel added too much flavor to the cookie.

So… I made these again. Instead of pretzels, I added peanut butter chips. I removed them from the oven right at 10 minutes. The result? My boyfriend’s new favorite cookie! This version tasted amazing and stayed soft for days. Although they appeared slightly un-done at 10 minutes, I put them on a cookie rack to cool. So soft and moist. Perfect!

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