Reese's Peanut Butter Pretzel Cookies

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.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• Storing & Freezing
• FAQ
• Check out these recipes
• Peanut Butter Kitchen Sink 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!

Ingredients Notes

• 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 how to make and bake these Pretzel Reese’s Peanut Butter Cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.

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.

FAQ

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.

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