Peanut Butter Pretzel Cookies
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
These Peanut Butter Pretzel Cookies are the ultimate sweet and salty treat! They’re perfect for lunchboxes, after-school snacks, or satisfying that midday craving.
Made with JIF Creamy Peanut Butter and a variety of trusted fridge and pantry staples from Heinen’s brand, these cookies deliver classic, comforting flavor in every bite. Similar to a classic chocolate chip cookie, these cookies also have peanut butter and pretzels for an added fun twist! They’re soft and chewy with just the right balance of sweetness and salty crunch, thanks to crushed pretzel pieces folded into the dough.
Want a little more texture? Feel free to swap in JIF Extra Crunchy Peanut Butter for an extra nutty bite, or add in a few extra pretzels for a satisfyingly crunchy texture. However you make them, these cookies are a guaranteed hit for both kids and grown-ups.
Why You’ll Love This Recipe
- They’re made with trusted, high-quality ingredients. Prepared using a number of Heinen’s brand staples like unsalted butter, organic light brown sugar, and chocolate chips, you can feel confident knowing you’re baking with the best, all while saving an average of 25% compared with national brands.
- They’re perfectly balanced. You won’t find a cookie that satisfies a sweet and salty craving quite like these! They’re soft and chewy with a little extra crunch from the pretzels. Sprinkled with flaky sea salt, this cookie is the perfect treat!
- They’re simple to make and easily customized. Whether baking solo or with kids, this simple recipe is great for bakers of all levels. You can also tweak the ingredients to your taste. Opt for JIF Extra Crunchy Peanut Butter for a little extra crunch, or swap in Heinen’s 70% dark or milk chocolate chips for a slightly different flavor.
Peanut Butter Pretzel Cookies
Servings: 36 cookies
Ingredients
- 1 ½ sticks Heinen’s unsalted butter, at room temperature
- ½ cup Heinen’s organic light brown sugar
- ½ cup granulated sugar
- ½ cup JIF creamy peanut butter
- 1 large Heinen’s cage free egg
- 2 tsp. vanilla extract
- 1 ½ cups (180g) all-purpose flour, spooned and leveled
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. table salt
- 1 ½ cups Heinen’s semi-sweet chocolate chips
- 1 cup Heinen’s mini pretzel twists, chopped
- Fine or flaky sea salt
Instructions
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- Using a handheld or stand mixer, cream the butter, brown sugar, and granulated sugar together in a bowl for 2-3 minutes, until light and fluffy.
- Add the peanut butter and mix for 1 minute.
- Add the egg and vanilla and mix until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture and mix on low speed until just combined. Do not overmix.
- Use a spatula to fold in the chocolate chips and pretzel pieces.
- Use a 1-ounce cookie scoop (about 2 tablespoons) to drop cookie dough onto prepared baking sheet, spaced 2 inches apart.
- Bake in the preheated oven for 8 minutes. Carefully lift and drop the baking sheet onto the oven rack (this will help to flatten the cookies). Continue to bake for 1-2 minutes more until the edges are set. The cookies may look underdone in the middle but they will set as they cool. This ensures a soft, chewy cookie.
- Sprinkle the tops with fine or flakey sea salt, then allow the cookies to cool on the pan for 10 minutes. Transfer to a baking rack to cool completely before storing.
