Salted Peanut Butter Pretzel Chocolate Chip Cookies

This recipe for Salted Peanut Butter Pretzel Chocolate Chip Cookies is loaded with salty pretzels, crunchy peanut butter, and sweet chocolate chips.


I realize that the name Salted Peanut Butter Pretzel Chocolate Chip Cookies is quite a mouthful but I feel like you have to included all those words so you know what you are getting into. And this cookie is ev-ry-thang. I usually post on Mondays but since Sundays are so good for making cookies, I wanted to share these cookies with you today.Salted Peanut Butter Pretzel Chocolate Chip Cookies on a plate

Remember when I told the story in a post about almost being hit by a tornado at the airport and someone accused me in the comments of making up the entire story? Hey, thanks for having my back guys. I might be desperate for a lot of things (*cough* cookies) but I’m not desperate enough to make up a story about a tornado for more website clicks.

Not only did I NOT make up that story but now every time it rains (which in Florida is everyday), I stare out the window with big eyes watching the sky to make sure no tornadoes coming in my direction. I’m traumatized for life.

Salted Peanut Butter Pretzel Chocolate Chip Cookies on a plate

On Friday as a storm settled in, I did what any rational person does when fear strikes,…I baked cookies. I know it sounds strange but baking cookies has always been my go-to therapy and can calm my nerves one scoop at a time.

I didn’t bake just any cookie, I baked these Salted Peanut Butter Pretzel Chocolate Chip Cookies. My friend Claire made three kinds of cookies this week for a get together and these were the overall favorite. I ate six of these that night and could have eaten more but am practicing my self control. Haha, can’t you tell?
Salted Peanut Butter Pretzel Chocolate Chip Cookies on a plate

Some tips to making these Salted Peanut Butter Pretzel Chocolate Chip Cookies:

  1. Quick oats and old-fashioned oats are not the same. Using old-fashioned oats here will completely change the texture of the cookies. Quick oats are finer and almost act as a flour in the cookie.
  2. The original recipe calls for bittersweet chocolate chips. I use semi-sweet chocolate chips because that’s what I prefer and with all the salty components the sweeter chocolate balances it all out.
  3. If you chill your dough your cookies will be thicker. The thickness of your cookies depend on the temperature of your fat (butter). So if you want a little bit thicker cookie you can chill the cookie dough. The amount of flour also plays into the thickness. Most people measure their flour wrong. You should spoon it into your measuring cup not scoop, which will compact the flour and result in too much flour.
    5 from 1 vote
    Salted Peanut Butter Pretzel Chocolate Chip Cookies on a plate
    Salted Peanut Butter Pretzel Chocolate Chip Cookies
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
    Course: cookies, Dessert
    Servings: 2 dozen
    Author: Christy Denney
    • 1 1/4 cups (6.25 ounces) all-purpose flour
    • 1 cup (3 ounces) quick oats
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 12 tablespoons unsalted butter, softened
    • 1 1/4 cups packed light brown sugar
    • 2/3 cup crunchy peanut butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup (6 ounces) bittersweet chocolate chips (more for the top)
    • 1 1/2 ounces (2/3 cup) pretzel sticks, coarsely crushed
    • flaked sea salt
    1. Combine the flour, oats, baking soda, and salt in a bowl. Set aside. 

    2. In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.

    3. Add the chocolate chips and pretzels and mix until just combined. Refrigerate until dough is firm, about an hour. 

    4. Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball. Press extra chocolate chips on top if desired.

    5. Bake on the middle rack for 8-12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt while cooling. They will continue to cook as they cool. 

    Recipe Notes

    Source: America's Test Kitchen


Salted Peanut Butter Pretzel Chocolate Chip Cookies on a plate

Speak Your Mind



  1. shawnna griffin says:

    hey girl- these cookies look so yummy!

  2. These look amazing. I have started salting ALL my cookies, because flaky sea salt is life, basically.

    I went back and read the comments on your tornado story. Seriously, some people… keep doing you, those guys are weird. The “self-centered” one made me laugh. Good thing that commenter was there in person to see what a heartless monster you were to leave a defenseless old woman to the mercy of the twister 😉

  3. Your tornado story basically gave me an anxiety attack just reading about it! I’m gonna have to self medicate with some of these. 😉 Take 5 candy bars are my favorite—I’m so excited for a kinda cookie version!

  4. These cookies look amazing! I need them in my life!


  5. Made these cookies today and they were really, really good. Everybody liked them a lot. I did not have enough semi sweet chocolate chips at home so i added some reese’s pieces and it worked out great. Thanks for sharing this recipe, definitely a keeper!!

  6. Made these to bring to a church event. They were a huge hit, & my husband & I love them, too! Definitely a keeper! Didn’t have crunchy peanut butter, so I used smooth, & it worked fine.