Peanut Butter Pretzel Chocolate Cookies Recipe
My mom has pinned a recipe for peanut butter pretzel cookies like 1500 times. Because she genuinely forgets she's already pinned the recipe and relives this moment of, “Ooooh! Those look good! I think I'll try those…” a million times over and over again.
It always makes me laugh a little when I see it show up in my Pinterest feed.
A few weeks ago I was thinking about those cookies and how much my mom loved even just the thought of them (I'm not sure she's even made them yet), and I decided that Pinterest needed a variation of that recipe for my mom to pin repeatedly. So I made a chocolate version!
These are my favorite chocolate pudding cookies filled with pretzel twists and peanut butter chips. I didn't add any semi-sweet or milk chocolate chips this time, but I think I will the next time around! I loved the chewy and crunchy texture of these cookies, not to mention the delicious sweet and salty pairing of peanut butter, pretzels, and chocolate!
- 1 cup butter*
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 1 tsp baking soda
- 1 Tbsp hot water
- 2 1/4 cups all purpose flour
- 1/4 cup Cocoa Powder
- 3.75 oz Chocolate Pudding Mix
- 1 cup peanut butter chips
- 2 cups pretzels
- Preheat oven to 350 degrees F.
- Using a stand mixer, beat the butter, brown sugar, and sugar. Beat for 1-2 minutes, until nearly creamy.
- Add the eggs, one at a time and mixing in between additions.
- Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt.
- Add the flour, cocoa powder, and pudding mix, and mix until dough forms.
- Mix in the peanut butter chips and pretzels using a wooden spoon or spatula.
- Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes until edges are set. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
*I usually use cold butter and skip chilling the dough. If you need to use softened butter, be sure to chill dough for 30 minutes before baking.