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.
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!