Salted Pretzel Peanut Butter Cup Cookies
Recipe from Two Peas and Their Pod
Salted Pretzel Peanut Butter Cup Cookies- soft peanut butter cookies with crunchy pretzels, peanut butter cups, chocolate chips, and flaky sea salt. The sweet and salty combo is incredibly delicious!
Servings: 36 cookies
Calories: 236kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup chopped pretzels
- 1 cup mini peanut butter cups
- 3/4 cup chocolate chips
- 1/3 cup granulated sugar, for rolling cookies
- Sea salt, for sprinkling on top
- Extra pretzels and mini peanut butter cups, for garnish, if desired
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and sugars together until smooth, about one minute. Scrape down the side of the bowl with a spatula. Add the peanut butter and mix until smooth, about another minute.
- Scrape down the sides of the bowl again and add the eggs and vanilla extract. Mix until combined.
- With the mixer off, add in all of the dry ingredients. Turn the mixer on low and mix until just combined. Stir in the chopped pretzels, mini peanut butter cups, and chocolate chips.
- Portion dough with a cookie scoop or spoon, about 2 tablespoons of dough per cookie. Roll the cookie dough balls into the extra 1/3 cup of granulated sugar so they are well coated. Place onto a baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake the cookies for 10 to 12 minutes or until golden brown around the edges, but still soft in the middle. Remove from the oven and sprinkle the cookies with flaky sea salt. You can also gently press additional pretzels and mini peanut butter cups on top for looks, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
If you can't find mini peanut butter cups, you can chop up regular peanut butter cups.
Nutrition
Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 208mg | Potassium: 101mg | Fiber: 1g | Sugar: 18g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg