Chocolate Chip Peanut Butter Pretzel Cookies

This cookie is for anyone who lives for the Costco-size tub of peanut butter stuffed pretzels and loves chocolate chip cookies. You’re welcome.

Peanut Butter Pretzel Cookies | www.mackenziemjordan.com

Adapted from one of my favorite Christmas cookie recipes, trusty old Original Nestle® Toll House Chocolate Chip Cookies, these Chocolate Chip Peanut Butter Pretzel Cookies are equal parts nostalgia (wasn’t baking cookies with Mom just the best?!) and sweet ‘n’ salty goodness.

Chocolate Chip Peanut Butter Pretzel Cookies | www.mackenziemjordan.com

Chocolate Chip Peanut Butter Pretzel Cookies

Makes about 3 dozen cookies
Prep time: 5 minutes
Bake time: 9 to 11 minutes

2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon flaky sea salt, plus more for sprinkling
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 room temperature eggs
2 cups semi-sweet chocolate chips
1 cup roughly crushed pretzels
1 jar of your favorite peanut butter

1. Preheat your oven to 375 degrees Fahrenheit. 

2. Sift flour, baking powder and 1 teaspoon flaky sea salt in a small bowl. Beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs and continue to beat until combined. Gradually stir in flour mixture. Stir in chocolate chips and crushed pretzels. 

3. (Ok, now, this step is optional, but highly recommended.) Chill your cookie dough in the refrigerator for about 30 minutes before scooping and baking.

After a stint in the fridge, working in batches, use a small ice cream scoop (one of those fancy spring-action ones, if you have it. If not, a tablespoon is just fine.) to portion out a baking sheets’ worth of cookies, about 12 depending on the size of your baking sheet.

With your jar of peanut butter and a teaspoon handy, roll you dough into a ball, then create a sizable well in the middle with your thumb. Stuff a small spoonful of peanut butter into the well and close the dough back around, sealing it tight. Place cookies on the sheet about 1-1/2 inches apart. Top with a sprinkle of flaky sea salt. Note: I prefer to use a natural peanut butter because it’s usually less messy than a no-stir version.

4. Bake cookies for 9 to 11 minutes, or until golden brown. Cool on the sheet for a few minutes, then transfer to a wire cooling rack.