Peanut Butter Pretzel Cookies
Equipment
- sheet pans
- parchment paper
- Food processor
- Hand Mixer or Stand Mixer
- Mixing bowls
- Whisk
- rubber spatula
- cookie scoop 3 oz
Ingredients
- ½ cup (113g) unsalted butter 1 stick
- ¾ cup (186g) light brown sugar, packed
- ¼ cup (55g) granulated sugar
- 1 egg
- ¾ cup (94g) creamy peanut butter
- 1 teaspoon vanilla extract
- ½ cup (65g) all-purpose flour
- 1 cup (112g) finely crushed pretzels about 2 ½ cups whole pretzels
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (110g) granulated sugar for rolling
- Extra pretzels coarsely crushed and whole for topping
Instructions
- Preheat the oven and prep pans.Preheat the oven to 350°F and line two sheet pans with parchment paper.
- Prep the pretzels.Using a food processor, finely grind about 2 ½ cups of pretzels into a flour-like consistency to yield 1 cup. Break up a handful more into coarse pieces, and leave a few whole for garnishing the tops of the cookies. Set aside.
- Combine the dry ingredients.In a small bowl, whisk together the pretzel flour, all-purpose flour, baking soda, and salt. Set aside.
- Cream the butter and sugars.In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat together the butter, light brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add the egg, peanut butter, and vanilla.Mix in the egg until fully combined, scraping down the sides of the bowl as needed. Add the peanut butter and vanilla extract and mix on low speed until smooth.
- Mix in the dry ingredients.Add the dry mixture and mix on low speed until no streaks of flour remain. Give the bowl a final scrape to make sure everything is evenly incorporated.
- Scoop and roll.Using a 3-oz scoop, portion the cookie dough and roll each ball in granulated sugar until fully coated. Place on the prepared sheet pans, spacing about 1 inch apart. Top each cookie with crushed pretzels or press a whole pretzel into the center for garnish.
- Bake. Bake at 350°F for about 12 minutes, or until the cookies are lightly golden and crackly on top. Allow to cool completely on the pan before serving.
Notes
Once baked and cooled, store the peanut butter pretzel cookies in an airtight container at room temperature for up to 4-5 days, or in the fridge for up to 1 week.
To freeze, store in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before enjoying.
To make ahead of time, scoop the dough onto a sheet pan and freeze until firm, then transfer to a freezer-safe bag and store for up to 1 month. When you’re ready to bake, let the dough balls thaw, roll them in granulated sugar, and top with extra crushed pretzels before popping them in the oven.