A chocolate cookie that is thick, rich and full of flavor. Loaded with peanut butter and crushed pretzel gives the Chocolate Peanut Butter Pretzel Cookie the perfect combination of sweet and salty.
Three of my favorite flavors, chocolate, peanut butter and pretzels all wrapped up in one cookie and I promise it is as good as it looks. Cookies are a big deal in our house, we love making them, eating them and sharing them with others. My favorite thing about cookies is that you know everyone is going to love them. Chocolate Peanut Butter Pretzel cookies are not fancy but definitely have a grown up taste and can be enjoyed alone or served with a big scoop of ice cream. I have gotten in the habit of baking some of the dough and then freezing the rest of the dough balls for later. It is easy to pull them out if we have last minute guest or are just having a sweet craving. 
Chocolate Peanut Butter Pretzel Cookie
A chocolate cookie that is thick, rich and full of flavor. Loaded with peanut butter and crushed pretzel gives the Chocolate Peanut Butter Pretzel Cookie the perfect combination of sweet and salty.
- Yield: 20 1x
Ingredients
- 1 Cup Unsalted Butter, Cold
- 1 Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 2 Eggs
- ½ Cup Cocoa Powder
- 2 ½ Cup All Purpose Flour
- 1 tsp Cornstarch
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ½ Cup Peanut Butter Chips
- 1 Cup Preztels, crushed (save some to sprinkle on top)
Instructions
- Preheat oven to 350 degrees F
- In small bowl, combine the cocoa powder, flour, cornstarch, baking powder, baking soda and salt; set aside
- In a mixing bowl with paddle attachment, cream together the butter and sugars until fully combined
- Add eggs one at a time, mixing well and scraping down the sides in between
- Add in cocoa powder and flour mixture and mix on low speed until combined
- Add in the peanut butter chips and crushed pretzels and mix on low just until combined throughout (do not mix on high speed)
- Scoop the dough into 2 ounce balls and place on a parchment lined baking sheet
- Press extra peanut butter chips and crushed pretzel pieces on the top of each ball of dough
- Refrigerate for 15-20 minutes
- Bake the cookies for 10 minutes (I like my cookies soft and slightly under baked 🙂
- Remove from the oven and allow the cookies to cool.
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