Looking for the perfect salty-and-sweet combo? Try these Peanut Butter Cup Cookies loaded with mini peanut butter cups and crunchy pretzels for a delicious flavor and texture contrast.
Salty and sweet is one of the best dessert pairings, and these cookies deliver. They’re large, chewy, and packed with peanut butter, chocolate, and crunchy pretzels. The mix of textures and flavors makes these cookies a standout for gifts, parties, or a cozy weekend baking session.
These Reese’s-style cookies are great for holiday trays, baking with kids, or an indulgent treat. The dough can be made ahead or frozen, making them convenient to prepare in advance. I hope your family loves this crowd-pleasing recipe!
Kitchen Tools
- Prep Bowls: One large bowl for wet ingredients and one for dry ingredients.
- Measuring Cups and Spoons
- Parchment Paper or Cooking Spray: To prevent sticking.
- Cookie Sheets: You can bake in batches on one sheet or rotate two sheets in the oven.
- Large Spoon or Spatula: For mixing the dough.
Ingredients
- Baking Staples: All-purpose flour, granulated sugar, brown sugar, vanilla extract, baking soda, and an egg.
- Peanut Butter: Adds the classic peanut butter cookie flavor.
- Mini Peanut Butter Cups: Use mini cups or chop larger cups into small pieces.
- Pretzels: Mini pretzels or chopped sticks; use plain pretzels for best flavor contrast.
- Mini Chocolate Chips: Mini chips blend nicely with the other mix-ins; milk, semi-sweet, or dark chocolate all work.
How to Make Peanut Butter Cup Cookies
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a second large bowl, combine the melted butter with the brown and granulated sugars until smooth.
- Add the egg, vanilla extract, and peanut butter to the butter-sugar mixture and stir until combined.
- Gradually add the dry ingredients to the wet mixture and stir until the flour is fully incorporated.
- Fold in the mini peanut butter cups, chopped pretzels, and mini chocolate chips until evenly distributed.
- Chill the dough for 1 hour in the refrigerator. Chilling is optional but helps prevent excessive spreading and improves texture.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or grease it. Scoop about 2 tablespoons of dough per cookie, placing them in three rows and leaving about 2 inches between each cookie. Press extra peanut butter cups or pretzels on top if desired.
- Bake on the center rack for 8–10 minutes or until the edges are golden. Let cookies rest on the pan for about 10 minutes before transferring to a cooling rack to finish cooling.
More Cookie Recipes
Gooey Butter Cake Cookies · Chewy Double Chocolate Chip Cookies · Salted Dark Chocolate Chip Cookies · Chocolate Cake Cookies with Peppermint · Easy S’mores Cookies · Raspberry White Chocolate Cookies
Common Questions
Store leftover cookies in an airtight container at room temperature for up to one week. Reheat briefly (5–10 seconds) in the microwave to soften the chocolate if desired.
Yes. Wrap each cooled cookie in plastic wrap and place in a freezer bag for up to one month. Thaw at room temperature or warm briefly in the microwave before serving.
Make the dough, cover, and refrigerate for up to 24 hours before scooping and baking.
Yes. Roll the dough into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months. Bake frozen dough balls at 350°F for about 11–12 minutes or until golden, then cool as directed.
I hope you, your friends, and your family enjoy these cookies this season and beyond.
Happy Eating!
Peanut Butter Cup Cookies with Pretzels
Ingredients
- 1 ¼ Cup All Purpose Flour
- ¼ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- ½ Cup Unsalted Butter, melted
- ⅔ Cup Brown Sugar
- 2 tablespoon Granulated White Sugar
- 1 Egg
- 1 ½ teaspoon Vanilla Extract
- ⅓ Cup Peanut Butter
- ½ Cup Mini Peanut Butter Cups
- ½ Cup Pretzels, roughly chopped
- ¼ Cup Mini Chocolate Chips (milk, semi-sweet, or dark)
Instructions
- Combine flour, baking soda, and salt in a large bowl and whisk to combine.
- In a separate bowl, mix the melted butter with brown and granulated sugars. Add the egg, vanilla, and peanut butter and stir until smooth. Gradually add the dry ingredients and mix until incorporated. Fold in the mini peanut butter cups, chopped pretzels, and mini chocolate chips.
- Cover and chill the dough in the refrigerator for 1 hour (recommended).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray. Scoop about 2 tablespoons of dough per cookie, leaving about 2 inches between cookies. Optionally press extra mix-ins on top.
- Bake on the center rack for 8–10 minutes or until the edges are golden. Let the cookies rest on the pan for about 10 minutes before transferring to a cooling rack.
Notes
- Leftover Storage: Store in an airtight container at room temperature for up to 1 week.
- Chill Time: Chilling helps prevent spreading but is optional.
- Make Ahead: Dough can be refrigerated for up to 24 hours before baking.
- Freezing Dough: Roll dough into balls and freeze for up to 3 months. Bake from frozen at 350°F for 11–12 minutes or until golden.
Nutrition
Thank you for sharing