Ingredients for Peanut Butter Pretzel Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- ½ cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Roasted Peanuts
- Miniature Pretzels
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How to Make Peanut Butter Pretzel Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour and 1 teaspoon baking soda.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, ¾ cup granulated sugar, and ½ cup creamy peanut butter until light and fluffy (about 5 minutes using an electric mixer).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in ½ cup salted peanuts.
- In a separate bowl, place 1 cup coarsely chopped pretzels.
- Scoop rounded tablespoons of cookie dough (approximately 1.5 ounces each).
- Gently roll 3-4 dough balls at a time in the chopped pretzels to coat evenly.
- Place cookies onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, rotating baking sheets halfway through, until golden brown and edges are set. Cookies will still be slightly soft in the center.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
91g
Fat
62g
Carbs
13g
