We’ve all gone to peanut butter pretzel heaven. My NEW peanut butter pretzel cookies are sweet, salty, soft, crisp on the outside, and have the perfect amount of gooey inside, too! We can’t get enough of these cookies and definitely prefer them with a glass of milk nearby. Yum!

Inspiration

We were walking through Costco last week and I saw a giant container of all these tasty mix-ins you see here in the background and inside/outside the cookies. There were peanuts, peanut butter cups, Reeses pieces, peanut butter chips, chocolate chips, and pretzels inside. I didn’t even think. Me and my boys just grabbed the container and immediately knew they needed to be added into some cookies asap!

I have a really tasty Ultimate Peanut Butter cookie already here on Baking with Blondie, but the addition of pretzel really takes the cookie to a whole new level. My goodness, the salty-sweet combo is strong with this one.

All about the mix-ins

For my cookies, we all know I LOVE adding in quite a few mix-ins to make every cookie something spectacular. This time, I used an easy mix that was already combined together. However, I know that this won’t be possible for everyone to access. So if you’re not near a Costco that has this as a possibility, feel free to add in what you can find from the mix-in ingredients. However, the pretzels are non negotiable. They really do make these peanut butter pretzel cookies extra special.

I mean, bring on the milk, right? Lots of EVERYTHING is in these cookies, and they’re just the right texture and amount in each bite.

Big or small?

As with most of my cookies, these are HUGE. I mean, the size of a baseball for each cookie dough ball. That’s about 4 servings per cookie, so make sure to go easy :). If you’d like to make them smaller, I suggest lowering the baking time significantly. However, the size is a huge part of the wow-factor for these cookies (much like the Levain cookies famous in NYC).

Now, for those who have been here for a while, you know the drill when it comes to these cookies! I have quite a few in my cookie inventory (you’re sure to find your favorite flavor already there, but if you can’t, let me know and I’d love to create one for you!). So take a peek at the list when these delicious cookies are in the oven.

TIPS FOR SUCCESS:

I have LOTS of cookies for you to bake from my COOKIE recipe section here on Baking with Blondie (I’m sure you’ll find a new favorite from the list!).

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

  • Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
  • No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
  • Eggs need to be cold, and same with your butter.
  • Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla.
  • Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
  • Reserve a few off the add-ins. to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way.
  • I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
  • If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
  • No need to chill the cookies! That’s the best part!

Let’s take a look inside these bad boys:

SUPER thick, super soft on the inside, but still crispy on the outside – just like we love them!

I can’t wait to see yall bake up these beauties soon – I’d love to see! Make sure to tag @bakingwithblondie on Instagram #bakingwithblondie so I can join in on all the fun. 🙂

Happy Baking!

xo, Mandy

Get the Recipe: Peanut Butter Pretzel Cookies

These cookies have it all! Loaded Peanut Butter Cookies with pretzels, chocolate chips, peanut butter chips, peanut butter cups, and peanuts.
Servings: 8 giant cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter, I used Skippy
  • 2 large whole eggs, cold
  • 1 teaspoon vanilla
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 1/2 cup all purpose flour, or you can use half cake flour, half all purpose flour here
  • 3 cups mix: pretzels, chocolate chips, Reeses pieces, peanut butter chips, mini peanut butter cups
  • 1 sprinkle sea salt

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the peanut butter, vanilla and eggs one at a time, whipping up well between each addition.
  • Add in the cornstarch, baking soda, and salt (not the sea salt sprinkle), and flour and slowly mix together on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of chips, pretzels, and cups (to press on top before baking). With the mixer on low speed again, gently fold in the mix-ins.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved toppings. Make sure to press the chips, Reeses pieces, and peanut butter cups in below the dough line so they don't get burned in the hot oven.
    Sprinkle with sea salt
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!