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Peanut Butter Chocolate Chip Pretzel Cookies – Healthier

Hi Everyone,

Today I have yet another Peanut Butter Chocolate Chip Pretzel Cookie recipe for you.  A couple of weeks ago I made PB CC Pretzel Cookies, but my Husband took them all and I was sad and craving them.  I just love the combination of peanut butter and pretzels, and of course chocolate.  So this past weekend I whipped up a healthier version of the original recipe.

These cookies aren’t only healthier, but they are also gluten-free.  I had a bag of Glutino Gluten Free Pretzels that Udi’s Gluten Free sent me, and I thought the pretzels would be good in these cookies.  I was right!  I never had these kind of pretzels before and let me tell you they are crunchy, super crunchy!  I don’t think I ever had a pretzel with such a crunch!  I like them!  I also really, really like them in these cookies.  When I take a bite of the cookie, I actually still get a nice crunch sound, so they are soooo perfect for recipes that you bake pretzels in.

This recipe is based on my 3 ingredient peanut butter cookies, but just using 1 cup peanut butter, 1 cup sugar, 1 egg and then I mixed in some mini chocolate chips and of course pretzels.  These cookies are mighty delish!  They are crunchy and chewy, and perfect for freezing.  As you can tell I really love freezing my cookies.  Not only do they stay fresh longer, but they are out of sight, so I don’t keep eating them!  Though I did have my fair share of them.  Probably to many of them.  Thank goodness this recipe only makes 32 cookies.  32 thick, delicious, chocolaty, peanut buttery cookies.  I am sooooooo drooling right now.  Must be good, must finish my post before I reach for a cookie!

When baking these cookies, I did find they were a little soft, but don’t worry they do harden up a bit once they cooled.  I also found the batter to be a little crumbly, however that really doesn’t matter.  Just grab some of the batter and squeeze and mold into a dough ball.  I gently pressed the cookies down with my fork to make the traditional peanut butter cookie crisscross, but don’t press to hard, you don’t want the cookie to crumble.

Peanut Butter Chocolate Chip Pretzel Cookies – Healthier
Prep time
Cook time
Total time
A gluten free, crispy, chewy, sweet and savory peanut butter cookie chock full of pretzels and chocolate chips.
Serves: 32 Cookies
  • 1 cup peanut butter
  • 1 cup Presweet Tagatose or Sugar
  • ¼ cup egg substitute or 1 Egg
  • ⅓ (28 oz) cup pretzels, crushed (I used Glutino Gluten Free)
  • 5 tbsp mini chocolate chips
  1. Preheat oven to 350F
  2. Line two baking sheet with parchment paper; set a side
  3. In a large bowl, using a wooden spoon, beat together the peanut butter, Presweet Tagatose or Sugar until creamy. Beat in the egg. Mix until well combined.
  4. Fold in pretzels and chocolate chips
  5. Roll cookies into tight balls and place about 1" - 2" apart on baking sheet. The cookies don't spread to much so the cookies can be semi close together. Gently flatten in crisscross pattern with a fork.
  6. Bake for 7 - 10 minutes, until lightly golden. Once done, leave on cookie sheet to cool for two minutes and place on cooling rack.
Calories per cookie using Presweet Tagatose: 74.7, Fat: 4.5, Cholesterol: 0, Sodium: 28, Potassium: 2.9, Carbs: 9.9, Fiber: .06, Sugar: 1.8, Protein: 2.5

Calories per cookie using Sugar: 89.5, Fat: 4.5, Cholesterol: 0, Sodium: 28, Potassium: 2.9, Carbs: 10.2, Fiber: .06, Sugar: 8.8, Protein: 2.5
Nutrition Information
Serving size: 1 Cookie

I don’t know what it is, but I have been on a major peanut butter kick.  I tend to go through this every few months.  It’s like I can’t get enough of it!!!  But I am sure peanut butter lovers understand that!!  Darn that Peanut Butter, why must I love you so much?

Dam, now I need to make another PB recipe!  🙂

Well my Friends have a great day!



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