Peanut butter cup cookies in a row on top of each other on white parchment paper.
Print Recipe
5 from 4 votes

Peanut Butter Cup Cookies with Pretzels

These Peanut Butter Cup Cookies with Pretzels are the best sweet and salty combo! This cookie recipe is sure to be a hit with both kids and adults!
Prep Time10 mins
Cook Time10 mins
Chill Time1 hr
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American
Keyword: homemade peanut butter cup cookies recipe, how to make panut butter cup cookies, peanut butter cookies with pretzels
Servings: 16 Servings
Calories: 181kcal
Author: Caitlyn Erhardt

Ingredients

  • 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

Instructions

  • 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.
See What We Are PinningFind us @erhardtseat1

Notes

  • 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.

Nutrition

Serving: 1Cookie | Calories: 181kcal | Carbohydrates: 21.2g | Protein: 3.4g | Fat: 9.7g | Saturated Fat: 4.8g | Cholesterol: 26mg | Sodium: 280mg | Potassium: 67mg | Fiber: 0.8g | Sugar: 9.1g | Calcium: 11mg | Iron: 1mg
Tried this recipe?Mention @erhardtseat or tag #erhardteat!