Best 4 Peanut Butter Pretzel Cookies Recipes

NUTELLA® PEANUT BUTTER PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
• Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
• Drop dough onto a baking sheet using 2 spoons.
• Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

PEANUT BUTTER PRETZEL COOKIES

Steps:

• Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• In a bowl, whisk together the flour and baking soda.
• Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating well after each addition and the vanilla.
• With the mixer on low speed, gradually add the flour mixture, beating until just combined.
• Stir in peanuts.
• Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
• Place the cookies on the prepared pans.
• Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
• Let cool slightly before transferring to racks to cool.

SALTED PEANUT BUTTER-PRETZEL-CHOCOLATE CHIP COOKIES - CC RECIPE

Steps:

• 1. Combine flour, oats, baking soda, and salt in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down bowl as needed. 2. Reduce speed to low and slowly add flour mixture; continue to mix until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour. 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons chilled dough at a time, roll into 1 1/2-inch balls and space them evenly on prepared sheets, 12 per sheet. Press each ball to 3/4-inch thickness using bottom of greased dry measuring cup. 4. Bake until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to wire rack. Let cookies cool completely before serving.

PEANUT BUTTER-CHOCOLATE-PRETZEL COOKIES

Steps:

• Heat oven to 375°F.
• In food processor, place pretzels. Cover; process to fine crumbs. Place in bowl; set aside.
• In large bowl, make cookie dough as directed on pouch. Shape 1 tablespoon dough into ball. Flatten into large circle, and place 1 piece of chocolate in center. Wrap edges of dough around chocolate, and shape back into ball with chocolate in center.
• Roll ball in pretzel crumbs until coated. Place on ungreased cookie sheet. Repeat with remaining ingredients, placing balls at least 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove to cooling rack.