Pretzel Reese’s Peanut Butter Cookies are the sweet and salty cookie of your dreams! A soft peanut butter dough loaded with chopped pretzels, Reese’s cups, Reese’s Mini Eggs, and chocolate. They’re irresistibly good.
My favourite part about this cookie is that crunch you get from the pretzel mixed in with the pools of melty chocolate. It’s so delicious!
I had some leftover Reese’s eggs from Easter so I decided to throw them in as well. The more peanut butter the better, am I right?
This dough comes together in one bowl with simple ingredients. No mess, no electric mixer needed.
These cookies are pretty much kitchen sink cookies. You can add your favourite add-ins!
For more delicious cookie recipes, try Banana Bread Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, and Buttery Pistachio Salted Dark Chocolate Cookies.
Why this recipe works
Easy to make: This recipe is very easy to put together.
Soft peanut butter dough: The peanut butter + butter combination makes this dough extra soft! It’s addicting, so don’t eat it all before baking haha!
Sweet & salty: These cookies are the sweet and salty cookies of your dreams. Pretzels + chips + chocolate + peanut butter overload!
Chewy peanut butter cookies: Sometimes peanut butter cookies can be dry. Not these ones! They are super chewy!
- Butter – Take this out two hours before baking. It will be softened
- Brown sugar – I used light brown sugar. Dark works as well.
- Egg – Remove two hours before baking.
- Peanut butter – Use creamy peanut butter. Crunchy peanut butter will make it too dry.
- Add-ins – Feel free to add in your favourite candies. I added in crunchy pretzel pieces, Reese’s eggs, Reese’s peanut butter cups, crushed up potato chips, and dark chocolate.
Step by step instructions
Here is a more detailed step-by-step than the recipe card. You will need a bowl, a spatula, a whisk, and a baking tray lined with parchment paper. Scroll down for recipe photos and full measurements.
Step 1 – Make the dough. In a large bowl or stand mixer, beat butter with sugars until smooth. This will take a few minutes. Your butter and sugar should be light and fluffy with no chunks of butter.
Step 2 – Add peanut butter. Toss in the peanut butter and continue mixing until smooth.
Step 3 – Add in wet ingredients. Add egg and vanilla. Mix well, scraping the sides and bottom.
Step 4 – Add in dry ingredients. Toss in flour, baking powder, baking soda, and salt. Mix until there are almost no dry streaks left.
Step 5 – Prepare the add-ins. I chopped up my chocoolate, Reese’s cups, and eggs, and then crushed my pretzels and chips before adding them in.
Step 6 – Mix in add-ins. Fold the add-ins into the peanut butter dough until combined.
Step 7: Scoop the dough. Use a large cookie scoop to create cookie dough balls. Place 6 per cookie sheet.
Step 8: Bake the cookies. Bake them for 11-13 minutes. Make sure to bake one cookie sheet at a time in the middle rack of your oven. Allow to cool on the baking tray and enjoy!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
When you are making the dough, both steps of the wet ingredients needs to be creamed well.
It’s better to under-bake than over-bake. With cookies, you want soft centers. The outside will be a light brown, and it’ll continue to bake as it cools on the baking tray.
Add a crunch! Replace an ingredient of mine with chopped up peanuts.
Storing & Freezing
Store these cookies on your counter for up to 3 days, if they can last that long!
Freeze the cookie dough to bake them later! Once the dough is prepared, roll them into balls and place in a ziplock bag. Freeze for up to 2 months.
When ready to bake, you can either bake from frozen and add a few minutes, or allow to thaw and bake the regular bake time.
I wouldn’t recommend freezing the cookies once baked as you’ll lose that pretzel crunch.
Can I add in other add-ins?
Absolutely! I would add in chocolate chips, chopped nuts, caramels, or anything else you like. Just don’t add to much! Stick to about 2 cups in add-ins total.
Why aren’t my cookies chewy?
You probably didn’t beat the butter and egg steps for long enough. These steps are super important for your cookie texture. The goal is to beat air into the butter and egg steps. This will aerate the dough and create a more chewy texture.
Can I make chocolate peanut butter cookies without the extra add-ins?
Yes. Use this cookie 5 ingredient peanut butter cookie recipe.
Check out these recipes
- 5 ingredient Chocolate Chip Cookies
- Reese’s Peanut Butter Pretzel Cookies
- Single Serve Triple Chocolate Cookie
- Easter Chocolate Chip Cookies
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Peanut Butter Kitchen Sink Cookies
- 1/2 cup butter softened
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1 egg room temperature
- 1/2 cup creamy peanut butter
- 1 tbsp vanilla
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup Reese's Peanut Butter cups chopped
- 1/2 cup Reese's Easter eggs chopped
- 1/3 cup potato chips crushed
- 1/3 cup pretzels broken
- Preheat the oven to 350℉ and line a baking tray (or two if you have two) with parchment paper. Set aside.
- In a large bowl or stand mixer, beat butter with sugars until smooth. This will take a few minutes. Your butter and sugar should be light and fluffy with no chunks of butter.1/2 cup butter, 1/3 cup white sugar, 1/2 cup brown sugar
- Add in peanut butter and mix in.1/2 cup creamy peanut butter
- Add in the egg and vanilla and continue mixing. It's important to mix for 2-3 minutes minimum to aerate the dough! This will produce chewy cookies.1 egg, 1 tbsp vanilla
- Toss in the flour, baking soda, baking powder, and salt. Fold until little to no flour streaks appear. The dough will be soft.1 cup all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder, 1/2 tsp baking soda
- Add in all of your add-ins and fold in.1/2 cup Reese's Peanut Butter cups, 1/2 cup Reese's Easter eggs, 1/3 cup potato chips, 1/3 cup pretzels
- Scoop 6 cookies at a time onto your baking sheet. Bake one tray at a time for 11-13 minutes. The cookies will have a soft inside, and crisp edge.
- Remove from the oven and allow to cool on the baking tray for 10 minutes before transferring onto a cooling rack to cool completely. Enjoy!