Double White Chocolate and Pretzel Peanut Butter Cookies

Double white chocolate and pretzel peanut butter cookies

1 Stick Softened Butter

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

1 Cup White Chocolate Chips (to melt)

1 1/4 Cups Creamy Peanut Butter
(reserve 2 tbsp to melt)

1 Large Egg

2 tsp Vanilla

1 1/4 Cups Flour

1/2 tsp Baking Soda

1/4 tsp Salt

1 Cup Broken Pretzel Pieces

1 Cup Additional White Chocolate Chips


1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

Makes about 3 dozen cookies.

My Take

Ever since I was a kid, I’ve loved peanut butter cookies. I also love pretzels and white chocolate, so mixing all three together is a great combo. I ran out of vanilla, so I only added half the amount it called for, but these were still very good. I also used dark brown sugar instead of light, but it didn’t make any difference. They were a little hard to form together before I put them in the oven, but they came out alright and tasted great.

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