Description
Soft and chewy with crisp edges, these cookies bring together melty dark chocolate, creamy peanut butter, and crunchy salted pretzels in every bite. They’re the ultimate salty-sweet indulgence—and they bake up in under 15 minutes!
Ingredients
Dry Ingredients:
210 grams all-purpose flour (or gluten-free flour blend)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Coarse salt, for topping
Wet Ingredients:
50 grams unsalted butter, at room temperature (or 40 grams coconut oil or vegan butter for dairy-free)
75 grams smooth peanut butter (preferably natural)
150 grams dark brown sugar
1 teaspoon vanilla extract
1 large egg
Mix-Ins & Toppings:
200 grams chopped dark chocolate or chocolate chips
Salted pretzels, for topping (gluten-free if needed)
Instructions
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Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
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In a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, dark brown sugar, vanilla extract, and salt until creamy.
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Add the egg and beat again until fully incorporated.
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Scrape down the sides of the bowl. Add the flour, baking powder, and baking soda, then mix until a soft dough forms. Fold in most of the chocolate, reserving some for topping.
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Roll the dough into large balls and slightly flatten. Place on the prepared baking tray. Top each with a few pretzel pieces and the reserved chocolate. Sprinkle with coarse salt.
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Bake for 8–12 minutes, or until the edges are golden and the centers are soft but set.
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Let cool for a few minutes on the tray before transferring to a wire rack. Serve warm for the best gooey texture.
Notes
Keep cookies large for ideal texture—crispy edges and soft centers.
Store in an airtight container for up to 3 days. Reheat briefly for that fresh-from-the-oven taste.
Freeze baked cookies for up to 1 month.
Optional add-ins: chopped peanuts or roasted nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American