Peanut Butter Pretzel Stuffed Cookies
These Peanut Butter Pretzel Stuffed Cookies are a perfect sweet and salty treat with a soft, chewy texture and crunchy pretzel surprise inside.
Servings: 24 servings
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup pretzel nuggets small, crunchy pieces
- 1/2 cup chocolate chips semi-sweet or milk chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Beat until creamy and well combined.
- Add 1 large egg and 1 teaspoon vanilla extract, mixing until smooth.
- Sprinkle in 1/2 teaspoon baking soda and 1/2 teaspoon salt, then gradually add 1 cup all-purpose flour. Stir gently until just combined.
- Fold in 1 cup pretzel nuggets and 1/2 cup chocolate chips.
- Using a spoon or cookie scoop, scoop about 2 tablespoons of dough. Roll into a ball and flatten slightly. Optionally, press a few extra pretzels and chocolate chips into the center, then cover with more dough and reseal.
- Place cookies about 2 inches apart on the baking sheet. Bake for 10 to 12 minutes until edges are set and tops start to crack.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer or hand whisk
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
- Spoon or cookie scoop
Notes
- For extra gooey cookies, slightly underbake and allow resting time on the baking sheet.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Press pretzels gently into cookie tops before baking for added crunch and a pretty presentation.