Ingredients
12 oz chocolate chips
2 eggs
2 cups sifted all-purpose flour
1 cup crushed pretzels
1 cup room temperature butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
1/2 cup peanut butter (preferably creamy)
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 cup (240 g) creamy peanut butter Provides the base flavor, fat for tenderness, and protein to structure the cookie.
3/4 cup (150 g) granulated sugar Sweetens and helps create a slightly crisp exterior. Can be partially swapped with brown sugar for chewiness.
1 large egg (or flax egg) Binds ingredients and adds moisture; flax or chia egg works for vegan versions.
1/2 cup (115 g) unsalted butter, softened (or coconut oil) Adds richness and helps with spread; use dairy-free butter for vegan cookies.
1 cup crushed pretzels (about 60 g) Introduces the crunchy, salty contrast and texture; reserve some whole pieces for topping.
1 tsp baking soda Leavens slightly for lift and helps browning.
1/2 tsp fine salt Enhances flavor; reduce if using salted peanut butter or salty pretzels.
1 tsp vanilla extract Rounds out flavors and deepens the peanut butter profile.
1/2 cup (60 g) all-purpose flour (or gluten-free flour blend) Provides structure; oat or almond flour variations are possible with adjustments.
Instructions
1-First Step: Preheat and Prepare: Preheat your oven to 375°F as per the directions. Line two baking sheets with parchment paper to prevent sticking. Measure and set out all ingredients like the 12 oz chocolate chips and 1 cup crushed pretzels for easy access.
2-Second Step: Combine Wet Ingredients: In a mixing bowl, beat 1 cup room temperature butter, 1 cup brown sugar, 1/2 cup white sugar, and 1 tsp vanilla extract until creamy. Then, beat in 1/2 cup peanut butter until smooth, as outlined in the directions.
3-Third Step: Add Eggs and Dry Ingredients: Add 2 eggs one at a time, mixing well after each. Sift together 2 cups sifted all-purpose flour, 1 tsp baking soda, and 1 tsp salt, then gradually stir into the mixture with a rubber spatula.
4-Fourth and Fifth Steps: Fold in Add-Ins and Chill Dough: Fold in 1 cup crushed pretzels and 12 oz chocolate chips. Refrigerate the dough for 30 minutes to get that ooey, gooey texture, as recommended in the tips.
5-Sixth Step: Scoop and Bake: Using a cookie scooper, place dough balls on a parchment-lined sheet without pressing down. Bake for 8-10 minutes until edges are golden brown. For even shaping, a cookie scooper works best, much like in our double chocolate oatmeal cups recipe.
6-Seventh Step: Cool: Transfer cookies to a wire rack to cool completely, stopping the baking process as advised.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Chill dough before baking to achieve desired ooey, gooey, and chewy texture.
🧈 Use room temperature butter for smooth mixing and improved texture.
🍪 Store cookies in an airtight container with a piece of bread to keep them soft.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 8 to 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 259 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 41 mg