Loaded with salty pretzels, chocolate chips, peanut butter and oats, these Salted Peanut Butte-Pretzel- Chocolate Chip Cookies definitely have something for everyone! They’re absolutely delicious!
These cookies are amazing!
I love everything going on inside this cookie, and who wouldn’t? Pretzels, peanut butter, oats, chocolate chips . . . they have definitely won me over.
The flavors and textures in this cookies are the best! Peanut butter and pretzels together are the perfect salty snack. Then add some chocolate for sweetness and oats for nuttiness and you have a cookie that is literally bursting with deliciousness.
I sent these to work with my son Zach and he said they were a hit. I’m so thankful I can pawn stuff of to the people in his office, and that they happily take it off my hands.
DO I HAVE TO USE CRUNCHY PEANUT BUTTER?
No you don’t, it’s definitely a personal preference here. Normally I always use creamy peanut butter anytime I make any cookies with peanut butter, but the recipe for these cookies called for crunchy peanut butter so I decided to give it a try. I absolutely LOVED the little bit of crunch it added to these cookies. But like I said, you can use either one and they will be delicious.
CAN I USE ANY KIND OF CHOCOLATE CHIPS?
The original recipe calls for bittersweet chocolate chips but I rarely buy or use bittersweet chocolate chips. I always have semi-sweet and milk chocolate chips on hand, and decided for these cookies to use milk chocolate chips. We loved the combination of the salty pretzels with the sweetness of the milk chocolate chips. Go ahead and use whatever you prefer, any kind of chocolate chips will be delicious in these cookies. As always, my favorite are Guittard milk chocolate chips. You could also do half semi-sweet and half milk chocolate chips if you want.
CAN I USE OLD FASHIONED OATS IN THESE COOKIES?
No, not for this recipe. Because quick oats and old-fashioned oats are not the same, using old-fashioned oats will completely change the texture of these cookies. Quick oats are finer and almost act as a flour in cookies. This makes for a thicker dough and is what helps these cookies stay on the thicker side.
A FEW TIPS FOR THESE COOKIES . . .
- The recipe calls for chilling the dough for 1 hour which I know is a pet peeve for many of you. I baked some cookies without chilling the dough and then baked the rest after chilling the dough for an hour. I honestly didn’t see that much of a difference in how they baked up, other than the chilled cookies were slightly thicker. So if you don’t want to wait to chill the dough, and don’t mind your cookies being slightly flatter, then go ahead and bake the cookies without chilling the dough.
- Don’t overbake these (unless of course you love crunchy cookies). They will look puffy and begin to form cracks on top. If you want them to be a little flatter after they bake, then tap the cookie sheet on the counter a few times as soon as they come out of the oven.
- 1 1/4 cups all-purpose flour
- 1 cup quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup(12 tablespoons) butter, softened
- 1 1/4 cups brown sugar
- 2/3 cup crunchy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk or semi-sweet)
- 2/3 cup pretzel sticks, coarsely crushed
- flaked sea salt, for sprinkling
Preheat oven to 350 degrees. Line two baking sheet with parchment paper.
Combine the flour, oats, baking soda, and salt in a bowl. Set aside.
In a stand mixer, beat butter and sugar until smooth (about a minute). Add the peanut butter, egg, and vanilla and mix until combined. Slowly add the flour mixture until just combined.
Add the chocolate chips and pretzels and mix until just combined. Refrigerate dough 1 hour.
Preheat oven to 350 degrees and line baking sheet with parchment paper. Scoop 2 tablespoons of dough for each ball and roll dough in a ball, gently press with the palm of your hand to slightly flatten them (just barely).
Bake 9 to 12 minutes or until cookies crack on top and are barely golden brown. Let cookies cool on the baking sheet for 5 minutes and sprinkle with salt (if desired) while cooling.
Recipe Source: ATK The Perfect Cookie
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