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–+ servings
chocolate peanut butter pretzel cookies

Double Chocolate Peanut Butter Pretzel Cookies

A chewy chocolate cookie base with white chocolate, peanut butter and pretzels
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Prep: 20 minutes
Bake: 12 minutes
Chill Time: 30 minutes
Total: 1 hour 2 minutes
Servings: 20 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!

Notes

Chocolate cookie recipe adapted from America's Test Kitchen's Chewy Chocolate cookies.