The name of these double chocolate peanut butter pretzel cookies is a mouthful, I’m quite aware. However there’s not really a better way to name them. I had considered just sweet n’ salty cookies but that doesn’t convey all the goodness inside. Whether you love chocolate, chocolate and peanut butter, regular and white chocolate, chocolate and pretzel or peanut butter and pretzel – all of these combos are here!
I literally thought of these cookies while dreaming. I made them in a dream, and then I had to write it down when I woke up. People always say they dreamt up an idea.. but I actually did. I think that means I either eat too many sweets before bed or I’m going to bed hungry – who knows. Suffice to say, they were pretty good.
Now, before we get all crazy and rage at me for my next statement.. stay with me. I’m not the hugest chocolate person. Yikes, I know. You’re thinking how did we ever trust her. But before you leave, that isn’t to say I don’t love chocolate, I do! I just can’t do uber rich punch you in the face chocolate. So I often steer clear of chocolate based cookies. But now white chocolate I usually love – when it’s done right.
White chocolate can sometimes be cloyingly sweet and that is just bad white chocolate. But I liked the idea of adding white chocolate to chocolate cookies as it would soften that “punch you in the face” chocolatiness. Then you add in peanut butter chips for both salty and sweet, and pretzel bits for salty and crunch. It’s a really balanced cookie because the cookies themselves are pretty soft, so you have a lot of elements competing with each other but in the best way.
Here are some other recipes you may love if these cookies are doing things for your taste buds: Chewy Peanut Butter Oreo Cookies, White Chocolate Brownies, Pretzel Bagels
Baking Tips & Notes
These chocolate peanut butter pretzel cookies do require a little bit of chilling, however you technically CAN bake them without. They will bake up fine but the texture does improve with a quick 30 min chilling. It’s easy to chill them while your oven preheats, and it gives you time to clean up the kitchen as well. Then when it’s time to bake, you can eat your cookies in peace and happiness.
Chocolate Peanut Butter Pretzel Cookies Key Ingredients
- Corn Syrup – Corn syrup is not a typical ingredient in cookies, however it helps keep them chewy even when they have cooled and been sitting. The the sugar levels are a little bit lower to accommodate for the sweetness the corn syrup brings as well.
- Dutch Cocoa – Dutch cocoa will bring lots of rich chocolate flavor. My favorite cocoa to use is Triple Cocoa from King Arthur which has Dutch, natural and black cocoas for a really great blend of chocolate flavors.
- Pretzels – I love the texture and flavor that crushed pretzel bits add to cookies. It adds a little crunch and saltiness. If you like flaky sea salt on your cookies, you’ll enjoy the saltiness these bring as well.
Double Chocolate PB Pretzel Cookies
Ingredients
- 170 g Unsalted butter 12 tbsp, softened
- 65 g Dark brown sugar ⅓ cup
- 65 g Granulated sugar ⅓ cup
- 1 tsp Vanilla
- 160 g Light corn syrup ½ cup
- 1 large Egg room temperature
- 200 g AP Flour 1⅔ cup
- 40 g Dutch-processed cocoa powder ½ cup
- ½ tsp Baking soda
- 1 tsp Sea salt
- 42 g Pretzels ½ cup, crushed/broken
- 120 g White chocolate chips ½ cup
- 120 g Peanut butter chips ½ cup
Instructions
- Line a baking sheet with parchment paper, set aside.
- In the bowl of your stand mixer with paddle attached, add granulated and brown sugar with butter and beat on medium until combined and fluffy (3-4 minutes).
- Add in your vanilla and corn syrup and mix until the mixture is silky and smooth.
- Add your egg in and beat well.
- In a small bowl, mix together flour, cocoa powder, salt, baking soda.
- Add your dry ingredients to the cookie dough and mix on low until just combined.
- Add in your crushed pretzels, white chocolate chips and peanut butter chips and stir with a spatula to combine.
- Scoop dough into about 2 tbsp portions onto your prepared baking sheet. You can place them right next to each other as you will transfer to another baking sheet to bake.
- Place your tray in the refrigerator to chill for 30 min. If you are baking after the 30 min chill time, you do not need to cover your baking sheet. If you would like to chill your dough longer, cover the baking sheet so the cookie dough does not dry out.
- While your cookies chill, preheat your oven to 375°F.
- Remove your cookies from the refrigerator after 30 minutes and place cookie dough balls on another lined baking sheet spaced apart (I bake 8 at a time on a half baking sheet).
- Bake on the center rack of your oven for 10-12 minutes.
- Remove your cookies from the oven and transfer them to a wire cooling rack.
- Cookies keep in an airtight container for 3-5 days. Enjoy!
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