Peanut Butter Chocolate Chip Pretzel Cookies
Prep time
Cook time
Total time
A sweet and salty peanut butter cookie, chock full of chocolate chips.
Serves: 30 Cookies
  • 1 cup all-purpose flour
  • ¾ cup finely crushed pretzels
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cups light brown sugar
  • ¾ cup creamy peanut butter
  • ½ cup butter, room temperature
  • 3 tablespoons non-fat milk
  • 1 tablespoon vanilla
  • 1 egg
  • ⅓ cup mini chocolate chips
  1. Preheat oven to 375°. Line two baking sheets with parchment or a silicone baking mat.
  2. Whisk together the flour, crushed pretzels, baking soda and salt in a small bowl; set aside.
  3. In a large bowl, combine the brown sugar, peanut butter, butter, milk and vanilla extract. Beat at medium speed until well blended. Add the egg and beat just until blended. Reduce speed to low and add the flour mixture gradually, mixing just until combined. Using a rubber spatula, stir in the chocolate chips.
  4. Use a medium cookie scoop (or 2 tablespoons) to scoop dough and place on the baking sheets, about 2 inches apart.
  5. Bake for 8 - 10 minutes or until set and beginning to brown around the edges. Cool for 2 minutes on the baking sheet before removing to a cooling rack. Store in an airtight container at room temperature for up to a week.
Calories per cookie: 127, Fat: 7.4, Cholesterol: 14.5, Sdoium: 180, Potassium: 69, Carbs: 15, Fiber: .06, Sugar: 8.8, Protein: 2.6
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at