Peanut Butter Pretzel Stuffed Cookies

If you’re craving a cookie that perfectly balances sweet, salty, and crunchy, look no further than these Peanut Butter Pretzel Stuffed Cookies. Imagine biting into a soft, chewy peanut butter cookie that hides a surprise inside: crunchy pretzels and melty chocolate chips that create a flavor explosion with every bite. Whether you’re baking for a crowd or just treating yourself, these cookies are guaranteed to satisfy those snack cravings. Plus, they’re incredibly easy to make with pantry staples you probably already have on hand. Let’s dive into why these cookies deserve a spot on your baking rotation!

Reasons to Love Peanut Butter Pretzel Stuffed Cookies

• Perfect flavor combo: The blend of creamy peanut butter, salty pretzels, and sweet chocolate chips creates an irresistible sweet and salty treat.
• Textural delight: Soft, chewy cookie dough meets crunchy pretzel nuggets inside for a satisfying bite every time.
• Simple ingredients: Made with common ingredients, this recipe is accessible and quick to whip up.
• Great for sharing: These cookies are crowd-pleasers at parties, bake sales, or just as a thoughtful homemade gift.
• Customizable: Easy to swap in different mix-ins or adjust sweetness to your liking.

Your Shopping Guide

• Creamy peanut butter: Choose a smooth, creamy variety without added sugar or hydrogenated oils for the best texture and flavor.
• Granulated sugar: Standard white granulated sugar for sweetness and structure.
• Brown sugar: Adds moisture and a subtle caramel note; make sure it’s packed when measuring.
• Large egg: Acts as a binder to hold everything together.
• Vanilla extract: Use pure vanilla extract for the best aroma and flavor boost.
• Baking soda: Helps the cookies rise and spread just right.
• Salt: Enhances all the flavors and balances the sweetness.
• All-purpose flour: The base of the cookie dough providing structure.
• Pretzel nuggets: Small, crunchy pretzel pieces that go inside the cookie for that signature salty crunch.
• Chocolate chips: Semi-sweet or milk chocolate chips work great, adding gooey pockets of chocolate inside.

Equipment Breakdown

• Mixing bowls: Essential for combining cookie ingredients smoothly.
• Measuring cups and spoons: Accuracy matters for perfect cookies every time.
• Electric mixer or hand whisk: Makes mixing peanut butter and sugars effortless.
• Baking sheet: Use a rimmed baking sheet to prevent cookies from sliding off.
• Parchment paper or silicone baking mat: Prevents sticking and promotes even baking.
• Cooling rack: Allows cookies to cool evenly and maintain their texture.
• Spoon or cookie scoop: For portioning dough evenly.

Stepwise Method: Peanut Butter Pretzel Stuffed Cookies

Step 1: Preheat and prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure your cookies don’t stick and bake evenly.

Step 2: Mix wet ingredients

In a large bowl, combine 1 cup of creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Use an electric mixer or a sturdy whisk to beat until creamy and well combined. Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth.

Step 3: Add dry ingredients

Sprinkle in 1/2 teaspoon baking soda and 1/2 teaspoon salt, then gradually add 1 cup of all-purpose flour. Stir gently until just combined — avoid overmixing to keep the cookies tender.

Step 4: Incorporate mix-ins

Fold in 1 cup of pretzel nuggets and 1/2 cup chocolate chips. These add crunch and melty chocolate surprise inside each cookie.

Step 5: Shape your cookies

Using a spoon or cookie scoop, scoop about 2 tablespoons of dough. Roll it into a ball, then flatten slightly. For a stuffed effect, you can even press a few extra pretzels and chocolate chips into the center, then cover with more dough and reseal.

Step 6: Bake

Place cookies on the prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops are just starting to crack. The centers may look slightly underbaked — that’s perfect for a soft, chewy texture.

Step 7: Cool and enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting time helps them firm up without losing softness.

Ingredient Swaps & Substitutions

• Peanut butter: Swap for almond butter or sunflower seed butter for a nut-free option.
• Granulated sugar: Use coconut sugar or a natural sweetener, but note it may affect texture and color.
• Brown sugar: Replace with white sugar plus a teaspoon of molasses for a similar flavor.
• Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan alternative.
• Flour: For gluten-free, substitute with a 1:1 gluten-free baking flour blend.
• Pretzels: Use crushed potato chips or roasted chickpeas for a different crunch.
• Chocolate chips: Use dairy-free or sugar-free chocolate chips if preferred.

Pro Tips & Notes

• For extra gooey cookies, slightly underbake them and allow resting time on the baking sheet.
• Don’t overmix the dough once the flour is added — this keeps the cookies tender.
• Press pretzels gently into the cookie tops before baking for a pretty presentation and added crunch.
• If your peanut butter is very oily, stir it well before measuring to ensure accurate proportions.
• Use room temperature egg and peanut butter so ingredients combine smoothly.
• Chill the dough for 30 minutes if you want thicker, less spread-out cookies.

Keep It Fresh: Storage Guide

Store your Peanut Butter Pretzel Stuffed Cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week, but allow them to come to room temperature before serving for the best texture.

To freeze, place cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Thaw overnight at room temperature or warm gently in the microwave.

Quick Q&A

Can I use crunchy peanut butter instead of creamy?

Yes, but keep in mind that crunchy peanut butter will add extra texture inside the cookie dough. If you love a bit more crunch, it’s a great option!

What if I don’t have pretzel nuggets?

You can chop up regular pretzels into smaller pieces or substitute with other crunchy snacks like crushed crackers or corn chips.

Can I make these cookies dairy-free?

Absolutely! Just ensure your chocolate chips are dairy-free or use chopped dairy-free chocolate bars.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps control spreading. Also, avoid greasing the baking sheet and stick to parchment paper or silicone mats.

Serve & Enjoy

Serve your Peanut Butter Pretzel Stuffed Cookies warm with a glass of cold milk, a cup of coffee, or your favorite tea. The gooey chocolate and salty pretzel nuggets inside make these cookies a perfect snack for any time of day. Share them with family and friends — they’re guaranteed to disappear fast!

With their balanced sweet and salty flavors, soft texture, and delightful crunch, these cookies are a must-try for peanut butter lovers everywhere. Baking them is straightforward, and the results are simply delicious. So grab your ingredients, follow the steps, and get ready to indulge in one of the best cookie creations around!

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