Peanut Butter Pretzel Cookies

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.

Carolyn Hodges of The Dinner Shift

Recipe - Heinen's of Rocky River

Prep Time20 Minutes

Servings36

Cook Time10 Minutes

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

Directions

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.

20 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

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.