Peanut Butter Pretzel Chocolate Cookies Recipe

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My mom has pinned a recipe for peanut butter pretzel cookies like 1500 times. Because she genuinely forgets she’s already pinned the recipe and relives this moment of, “Ooooh! Those look good! I think I’ll try those…” a million times over and over again.

It always makes me laugh a little when I see it show up in my Pinterest feed.

A few weeks ago I was thinking about those cookies and how much my mom loved even just the thought of them (I’m not sure she’s even made them yet), and I decided that Pinterest needed a variation of that recipe for my mom to pin repeatedly. So I made a chocolate version!

These are my favorite chocolate pudding cookies filled with pretzel twists and peanut butter chips. I didn’t add any semi-sweet or milk chocolate chips this time, but I think I will the next time around! I loved the chewy and crunchy texture of these cookies, not to mention the delicious sweet and salty pairing of peanut butter, pretzels, and chocolate!

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Peanut Butter Pretzel Chocolate Cookies

Yield: approximately 4 dozen

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Ingredients

• 1 cup butter*
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp sea salt
• 1 tsp baking soda
• 1 Tbsp hot water
• 2 1/4 cups all purpose flour
• 1/4 cup Cocoa Powder
• 3.75 oz Chocolate Pudding Mix
• 1 cup peanut butter chips
• 2 cups pretzels

Instructions

1. Preheat oven to 350 degrees F.
2. Using a stand mixer, beat the butter, brown sugar, and sugar. Beat for 1-2 minutes, until nearly creamy.
3. Add the eggs, one at a time and mixing in between additions.
4. Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt.
5. Add the flour, cocoa powder, and pudding mix, and mix until dough forms.
6. Mix in the peanut butter chips and pretzels using a wooden spoon or spatula.
7. Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
8. Bake for 10-12 minutes until edges are set. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.

Notes

*I usually use cold butter and skip chilling the dough. If you need to use softened butter, be sure to chill dough for 30 minutes before baking.