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Overhead close up photo of toffee pretzel peanut butter cookies on parchment paper
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5 from 2 votes

Toffee Peanut Butter Pretzel Cookies

Toffee Pretzel Peanut Butter Cookies are hands down, the best peanut butter cookies ever. The toffee, pretzels and peanut butter go so well together!
Prep Time20 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 199kcal
Author: Dorothy Kern
Cost: $8


  • 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)


Serving: 1cookie | Calories: 199kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg