Peanut Butter PRETZEL Cookies: Imagine a peanut butter cookie loaded with pretzels, toffee chips, and Reese’s Pieces, and you get these fantastic Toffee Pretzel Peanut Butter Cookies! They take a classic cookie to the next level – if you love salty-sweet cookies, they are a must-make.
There is no shortage of peanut butter fans at our house, and my husband, Mel, is definitely the leader. Any kind of peanut butter anything is a winner in his book!
But why make plain peanut butter cookies when you can load them up with all kinds of delicious mix-ins? That’s what I’ve done with these toffee pretzel peanut butter cookies. They are a salty-sweet upgrade on a classic.
Why We Love These Pretzel Cookies
Have you ever added pretzels to a cookie? So amazing! I love a salty-sweet combo in a dessert, and these cookies nail it.
The toffee is an added bonus. I’m a big fan of toffee bits – is there anything better? If you don’t like toffee, you can sub chocolate chips – I’m sharing some different ways to change the mix-ins later in the post.
Last but not least, we have Reese’s Pieces mixed in, too. Altogether the combo of flavors and textures in these cookies is the best.
These cookies will be a huge hit with your family, I promise. And they freeze well, so you can make them ahead of time, making them great for parties, potlucks, and holidays.
Or, do what I do, and freeze them to keep yourself from eating the whole batch!
Table of Contents
- Softened butter: I always use unsalted butter
- Peanut Butter: use creamy or crunchy, but don’t use the kind you have to stir.
- Brown sugar AND Granulated sugar: love the combo in cookies!
- Egg, Vanilla, Baking soda, Salt: typical cookie ingredients
- Milk: my SECRET ingredient!
- Flour: I always use all-purpose
- Toffee chips
- Crushed pretzels
- Reese’s Pieces
How to Make Pretzel Cookies
This is an easy cookie recipe, but it does need chilling time, so be sure to plan for that.
1. Cream the butter, peanut butter, and both kinds of sugar in a large bowl. Add the eggs, vanilla, milk, and salt and mix until combined.
2. Mix: Slowly add the flour, salt, and baking soda while mixing. Once the dough comes together, stir in the toffee chips, pretzels, and Reese’s Pieces.
3. Scoop: Scoop two tablespoons of the chilled dough onto a prepared baking sheet. Repeat with the rest of the dough. Chill the dough for at least 30 minutes.
4. Bake the cookies at 350°F for eight to ten minutes. Cool them on the baking sheet.
Do you have to chill cookie dough? Yes, this dough requires chilling. If you skip this step, your cookies will spread too much while baking and end up flat.
How far advance can you make cookie dough? You can make the dough up to three days in advance.
Can you freeze peanut butter cookies with pretzels? These cookies freeze great! Once they are cooled, store them in a freezer bag or container for up to a month. Leave them out at room temperature to thaw.
Can you change the mix-ins for this recipe? This recipe has three cups of mix-ins that you can switch up. Here are some ideas:
- Different kinds of chocolate chips like semisweet, milk, white, or dark chocolate.
- Butterscotch chips or peanut butter chips.
- Chopped nuts like walnuts, almonds, or peanuts.
- If you can’t find toffee bits, you can chop up Heath bars instead.
- There isn’t really a substitute for pretzels, and I think they make these cookies great! If you don’t like them, just leave them out.
Make these peanut butter pretzel cookies for all the peanut butter lovers in your life! They are one of our all-time favorites – enjoy!
More Peanut Butter Cookies You’ll Love
- Peanut Butter Breakfast Cookies
- Almond Joy Peanut Butter Cookie Bars
- Peanut Butter Maple Cream Sandwich Cookies
- Chocolate Peanut Butter Marshmallow Pudding Cookies
Toffee Peanut Butter Pretzel Cookies
- ½ cup (113g) butter , softened
- ¾ cup (199g) peanut butter (see note)
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon milk
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups flour
- 1 cup toffee chips (Bits ‘o Brickle)
- 1 cup pretzel twists , slightly crushed
- 1 cup Reese’s Pieces
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes.
- Add egg, vanilla, milk, and salt and mix until combined. Slowly add flour, salt, and baking soda and mix until dough just comes together. Stir in toffee chips, pretzels, and Reese’s Pieces.
- Line cookie sheets with parchment or a silpat baking mat. Scoop 2-tablespoon balls of dough and place on the prepared cookies sheets. Chill your dough for at least 30 minutes.
- Preheat oven to 350°F. Bake for 8-10 minutes, until they just begin to brown. Cool completely and remove from cookie sheets.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Be sure to use a no-stir peanut butter (i.e. Skippy or Jif)
Nutritional information not guaranteed to be accurate
These might look like just another peanut butter cookie, but there really is no such thing! These Toffee Pretzel Peanut Butter Cookies take the classic cookie to the next level!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 28, 2021