These cookies combine three of my favorite ingredients into a perfectly soft, chewy and salty sweet cookie. With a creamy peanut butter dough that doesn’t need time to rest in the refrigerator, you can have freshly-baked cookies in under 30 minutes!
I will go for any sweet treat that uses chocolate, peanut butter or pretzels. These three ingredients are some of my favorite to bake with, so it was only a matter of time before I combined them into a perfectly thick and chewy cookie. I’ve turned these ingredients into brownies, even made peanut butter chocolate chip cookies and my own soft pretzels, but haven’t yet combined them all into one of my favorite treats: a freshly-baked cookie.
With dough that comes together in minutes and doesn’t need to be chilled before baking, these cookies are the perfect way to cure any last-minute craving. Using a mix of Domino® Golden Sugar and Domino® Light Brown Sugar as sweeteners, these cookies are perfectly moist and sweet with a less processed alternative. Domino® Golden Sugar can be used as a cup for cup replacement for granulated white sugar. The less processed sugar is perfect for baking, and something I’d recommend for anyone looking for a less processed option to regular sugar. You can find it on Amazon.
Mixing the dough
These cookies can be made entirely in your mixer, aside from the bowl you whisk together your dry ingredients. Just like a chocolate chip cookie recipe, these Peanut Butter Pretzel Milk Chocolate Cookies start with a base of creamed butter and sugar. This is where I use the Domino® Golden Sugar and Domino® Light Brown Sugar and also add in some creamy peanut butter with the unsalted butter.
Once everything gets light and fluffy, after about 5 minutes of beating, add in your eggs and vanilla extract. Beat until combined, and then add your already whisked dry ingredients.
The last step is to mix in your chocolate chips and pretzel pieces. I like to use milk chocolate chips or pieces cut off from chocolate bars, but feel free to swap with your preferred type of chocolate. Bittersweet and semisweet both work well with these peanut butter pretzel cookies.
No chill, just bake
The best part of this peanut butter chocolate chip cookie recipe, besides being absolutely delicious, is how little time they take to make. The dough takes less than 15 minutes to come together, and by the time you’ve rolled it out into balls, your oven will be preheated and ready to bake.
Once your dough is mixed, roll the dough into balls, about the size of 1.5 tablespoons, and place on the lined sheets 2-inches apart. I like to use a medium ice cream scoop for this, as it’s important to get each ball the same size for an even bake.
Bake the peanut butter chocolate chip cookies for 10-12 minutes, just until they begin browning at the edges. They may still look soft and even under baked in the middle, but as they cool they firm up, giving you that irresistible thick and chewy texture I love in cookies. Let the baked cookies cool for 10 minutes on the baking sheets, before gently transferring to a cooling rack.
Enjoy the cookies as soon as they are warm or at room temperature. They can be stored in an airtight container for up to 3 days or in the fridge for up to 1 week. You can also freeze them if you want an extra stash for late night cravings.
If you love chocolate, peanut butter and pretzels then these Peanut Butter Pretzel Milk Chocolate Chip Cookies are just for you. Loaded with peanut butter, salty pretzels and sweet chocolate, these cookies fit every craving. They’re thick, chewy, and come together in under an hour. You’ll soon have this recipe memorized by heart, just like me, so you too can make them whenever you need a sweet treat.
Peanut Butter Pretzel Milk Chocolate Cookies
- 2 ¼ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 7 oz. (200 g) unsalted butter
- ¾ cup (190g) creamy peanut butter
- ¾ cup (150g) Domino® Light Brown Sugar
- ¾ cup (150g) Domino® Golden Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 oz. (230g) milk chocolate chips
- 1 cup pretzel pieces
Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
In a medium bowl whisk together flour, baking soda and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, brown sugar, and golden sugar on low-medium speed for 5 minutes. Add eggs and vanilla extract and mix until combined. Add flour mixture and mix just until combined. Mix in chocolate chips and pretzel pieces.
Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 2-inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet or until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.
Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months.