Peanut Butter and Pretzel Chocolate Chip Cookies

These peanut butter and pretzel chocolate chip cookies are sweet and salty, and combine all of your favorite cookie flavors.

Imagine a peanut butter cookie, an oatmeal cookie, and a chocolate chip cookie all mixed together in one chewy cookie. Throw in some pretzels and sprinkle the tops with sea salt, and you have all of your favorite cookies rolled up into one.

These peanut butter and oatmeal chocolate chip cookies are similar to these Game Day Cookies, in that they have the flavors of salty snacks and sweet chocolate. They are sweetened with brown sugar and are really hard to resist.

Shopping List for these Peanut Butter and Pretzel Chocolate Chip Cookies:

• Quick cooking oats

• Crunchy peanut butter

• Bittersweet chocolate chips {I used Ghirardelli (affiliate link) because I love the slightly larger size}

• Pretzel sticks

• Flake sea salt (I used fleur de sel for its delicate flavor)

From your pantry: all purpose flour, baking soda, salt, butter, light brown sugar, and vanilla extract.

Equipment you might also need:

A kitchen scale: I will continue to preach about the value of using a kitchen scale for baking. It's so much more accurate. Plus, you don't have to wash any measuring cups.

A stand mixer: My favorite is the KitchenAid 7 quart Pro, but I know it's pricy. I own it (and love it) because it can handle bread dough. The 4 1/4 quart tilt head model is way more affordable and is great for cookie dough.

If you don't have a stand mixer, you can use a hand mixer. Just be sure to allow extra time.

How to Make Peanut Butter Oatmeal Chocolate Chip Cookies:

First, you combine the flour, oats, baking soda, and salt and set it aside. Next, you beat the butter and brown sugar in stand mixer. Then you add the peanut butter, egg, and vanilla and continue to mix until everything is combined.

After that, you slowly mix the flour mixture into the butter mixture until just combined. Finally, you mix in the pretzels and chocolate chips.

You will need to chill the dough for about an hour before you scoop and bake the cookies. Each cookie is shaped from two tablespoons of dough. Just measure the dough, roll it into balls, and press them into disks onto parchment lined baking sheets. Bake at 350 for about 12 minutes.

Store these cookies in an airtight container for up to 4 days. You can also individually wrap and freeze them in a freezer bag for up to 30 days.

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Peanut Butter and Pretzel Chocolate Chip Cookies

These chocolate chip cookies with peanut butter, oats, and pretzels are super easy to make and totally captivating. They just might be your new favorite cookie.

Peanut Butter and Pretzel Chocolate Chip Cookies

Yield: 24 cookies

Author: Karen Kerr

These peanut butter and pretzel chocolate chip cookies are sweet and salty, and combine all of your favorite cookie flavors.

ingredients:

• 1 1/4 cups (6 1/4 ounces) all purpose flour
• 1 cup (3 ounces) quick cooking oats
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 1/4 cups packed ( 8 3/4 ounces) light brown sugar
• 2/3 cup crunchy peanut butter
• 1 large egg
• 1 teaspoon vanilla
• 1 cup (6 ounces) bittersweet chocolate chips
• 2/3 cup (1 1/2 ounces) lightly crushed pretzel sticks
• Fleur de sel or other flake sea salt for sprinkling

instructions:

How to cook Peanut Butter and Pretzel Chocolate Chip Cookies

1. In a medium bowl, whisk together the flour, oats, baking soda, and salt. Set aside. 
2. In the bowl of a stand mixer, beat the butter and brown sugar until smooth on medium speed for about a minute. Scrape down the sides of the bowl. 
3. Add the peanut butter, egg, and vanilla, and mix at medium speed for another 30 to 60 seconds, until smooth. 
4. With the mixer speed on low, slowly add the flour mixture until just incorporated. 
5. Add the chocolate chips and pretzels, and mix for a few seconds more, until just incorporated. 
6. Cover the bowl with plastic wrap and refrigerate for one hour. 
7. Heat the oven to 350 degrees F and line two baking sheets with parchment paper. 
8. Measure out 2 tablespoons of dough and roll it into a ball. Press the ball into a 3/4 inch thick disk. Repeat with the rest of the dough, placing the disks on the prepared baking sheets, 12 per sheet. 
9. Bake the cookies, one baking sheet at a time on the center rack, 11 to 13 minutes, until cracks just begin to form on top. 
10. Let the cookies cool on the baking sheets on wire racks for 5 minutes. 
11. Sprinkle the tops of the cookies lightly with flaked sea salt and transfer them with a spatula from the pan to a wire rack to cool completely. 

Calories
216.33

Fat (grams)
13.15

Sat. Fat (grams)
6.06

Carbs (grams)
21.49

Fiber (grams)
2.09

Net carbs
19.40

Sugar (grams)
10.00

Protein (grams)
4.19

Sodium (milligrams)
165.23

Cholesterol (grams)
23.12

https://www.karenskitchenstories.com/2019/12/peanut-butter-and-pretzel-chocolate.html

Karen's Kitchen Stories

cookies, peanut butter cookies, chocolate chip cookies

Cookies, dessert

American

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Created using The Recipes Generator

This recipe was adapted from The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies, & Bars. (affiliate link)