Looking for the perfect salty and sweet combo?! Check out these Peanut Butter Cup Cookies loaded with mini peanut butter cups and pretzels for a delicious flavor combination.
Salty and sweet. One of my all time favorite dessert combinations, and possibly the best ever! These cookies with pretzels are not only massive but pack a big flavor. The combination of peanut butter, chocolate and pretzels work together so well this cookie recipe will be your new sweet addition.
These Reese’s cup cookies work wonderful for holiday gifting, baking with the kiddos, or just for a sweet Sunday treat. Bonus, the cookie dough can be made ahead of time or frozen to further extend the life of these cookies. I hope you and your family adore these jam packed cookies!
- A Couple of Prep Bowls: You will need a large bowl to combine all your ingredients and one to combine your dry ingredients together.
- Measuring Cups and Spoons
- Parchment Paper or Cooking Spray : To help the peanut butter cookies from sticking to the pan.
- A Couple of Cookie Sheets: You can use one and just bake the cookies in batches, or use two cookie sheets and rotate them in the oven.
- A Large Spoon or Spatula: Just for combining the ingredients together, doesn’t have to be anything fancy.
- Baking Staples: Flour, sugar, brown sugar, vanilla extract, baking soda, and an egg. Just the basic stuff that is in pretty much all cookies.
- Peanut Butter: Gotta have peanut butter for peanut butter cookies!
- Mini Peanut Butter Cups: You can use mini peanut butter cups, or large ones and chop them into smaller pieces.
- Pretzels: You can use mini pretzels, or sticks and roughly chop them up so they are a bit smaller. I do not recommend using any pretzels with flavoring on them. Just use plain ole’ pretzels.
- Mini Chocolate Chips: Personally, I like to use mini chocolate chips for this peanut butter cup cookie recipe, because there is already so much going on I think the minis work perfect. Of course you can use regular chocolate chips if you with. Also, milk chocolate, semi-sweet or dark chocolate chips will work.
How Do You Make Peanut Butter Cup Cookies
- Combine flour, baking soda, and salt in a large bowl and stir/whisk to combine. Set aside and get a second large bowl.
- In the second large bowl add the melted butter, and sugars and stir to combine.
- Next, add the egg, vanilla extract and peanut butter and continue to stir.
- Slowly add in the dry mixture to the bowl and stir until all the flour is well distributed.
- Add in the mini peanut butter cups, chopped pretzels and mini chocolate chips the stir until combined.
- I recommend letting the peanut butter cookie dough chill in the fridge for 1 hour. This is not required, but the cookies turn out better this way and keeps them from spreading too much.
- Once the peanut butter cup cookies have chilled, preheat the oven to 350 degrees F. Then on a prepped cookie sheet Scoop about 2 tbsp worth of dough per cookie and place in three rows on the cookie sheet. You can place additional mini peanut butter cups and pretzels on top of the cookie dough if you wish.
- Bake the sweet and salty cookies on the center rack for 8-10 minutes or until golden. Remove from the oven and let the cookies sit on the pan for about 10 minutes. Using a spatula remove the cookies from the pan and let them cool on a cooling rack.
More Cookie Recipes
Store leftover peanut butter cup cookies in an airtight container at room temperature for up to one week. You can enjoy the cookies at room temperature or pop them in the microwave for 5-10 seconds just to warm them up a bit and get the chocolate a bit melty.
To extend the life of these peanut butter cookies you can freeze them. To freeze the Reese’s peanut butter cup cookies, wrap each individual cookie in cling wrap then place in a freezer bag. Store flat in the freezer and enjoy for up to one month. When ready to enjoy the cookie you can let thaw at room temperature or warm in the microwave.
Yes, this peanut butter cookie recipe is great to prep ahead of time. You can make the cookie dough, then cover it in a bowl and store in the fridge for up to 24 hours then bake the cookies. When ready to bake follow recipe instructions.
Yes, you can freeze cookie dough for up to 3 months. Prep the cookie dough according to the recipe instructions, but instead of baking the rolled cookies place them in a freezer bag. When ready to bake the peanut butter cookies, remove the amount you want from the freezer and place the dough on a prepped cookie sheet. Bake the peanut butter cup cookies at 350 degrees F for 11 minutes or until the Reese’s cup cookies are golden. Let cookies cool according to recipe instructions and enjoy.
I hope you and your friends and family love these cookies this holiday season and beyond.
Peanut Butter Cup Cookies with Pretzels
- 1 Cup All Purpose Flour
- 1/4 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1/2 Cup Unsalted Butter Melted
- 2/3 Cup Brown Sugar
- 2 Tbsp Granulated White Sugar
- 1 Egg
- 1 1/2 Tsp Vanilla Extract
- 1/3 Cup Peanut Butter
- 1/2 Cup Mini Peanut Butter Cups
- 1/2 Cup Pretzels Roughly Chopped
- 1/4 Cup Mini Chocolate Chips Semi Sweet, Milk or Dark Chocolate with work
- Combine flour, baking soda, and salt in a large bowl and stir/whisk to combine.
- In the second large bowl add the melted butter, and sugars and stir to combine. Next, add the egg, vanilla extract and peanut butter and continue to stir. Slowly add in the dry mixture to the bowl and stir until all the flour is well distributed. Add in the mini peanut butter cups, chopped pretzels and mini chocolate chips the stir until combined.
- Once the dough is combined, cover and let chill in the fridge for 1 hour. The chill time is not required, but recommended. Once the dough has chilled, preheat the oven to 350 degrees F.
- On a prepped cookie sheet (lined with parchment paper or cooking spray), scoop about 2 tbsp worth of dough per cookie and place in three rows on the cookie sheet. Make sure to leave 2 inches between the cookies. They will expand and get big and chewy. You can place additional mini peanut butter cups and pretzels on top of the cookie dough if you wish.
- Bake the cookies on the center rack for 8-10 minutes or until golden. Remove from the oven and let the cookies sit on the pan for about 10 minutes. Using a spatula remove the cookies from the cookie sheet and let them cool on a cooling rack. Enjoy warm or store leftovers in airtight container.
- Leftover Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
- Chill Time: The 1 hour chill time is not required, but I like to let them chill at least one hour so the cookies do not spread out too much.
- Make Ahead Instructions: You can prep the dough ahead of time and let the dough chill covered in the fridge for up to 24 hours. Bake the peanut butter cookies according to recipe instructions.
- Freezing the Cookie Dough: The cookie dough can be prepped, rolled into balls then frozen for up to 3 months. Place the rolled cookie dough in a freezer bag and store flat. When ready to bake place the frozen cookie dough balls and bake at 350 degrees F for 11-12 minutes or until the cookies are golden.
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