This post may contain affiliate links.
Peanut Butter Pretzel Chocolate Chip Cookies are made with creamy peanut butter and oats and loaded with pretzels, M & Ms and chocolate chips. These are a festive holiday cookie or perfect for any time of the year.
I don’t know about you, but one of my favorite things about the holidays is cookies like these Peanut Butter Pretzel Chocolate Cookies.
I love all kinds of cookies which is why cookie exchanges are a must this time of year. If there is an excuse to load tins up with a variety of cookies to try out, I am there.
My friends have started a tradition of doing a cookie exchange at the holidays and I am on board. Last year I loved trying a few of each kind of cookie and discovering some new favorites. Some that I love making are these Double Ginger Molasses Cookies, Oatmeal White Chocolate Peppermint Cookies or these Easy Cake Mix Sugar Cookies.
Today’s peanut butter pretzel cookie is the marriage of an oatmeal and peanut butter cookies which I just love. These Peanut Butter Pretzel Cookies remind me of a monster cookie that is loaded with tasty M & Ms, chocolate chips and salty pretzels. If you have kids these are a huge hit.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Butter
- Brown Sugar
- Sugar
- Eggs
- Peanut Butter
- Oatmeal
- M & Ms
- Chocolate Chips
- Pretzels
How to Make Peanut Butter Pretzel Cookies
Step 1: Mix Dry Ingredients: Preheat oven to 350 degrees. In a large mixing bowl stir together the baking soda and flour and set aside.
Step 2: Combine Wet Ingredients: In a large mixing bowl, beat together butter and sugars until creamy. Add eggs and vanilla, continue to beat well until everything is mixed together. Slowly mix in the peanut butter.
Step 3: Combine Wet and Dry Ingredients: Add the flour mixture until combined. Add the oats on low and mix together.
Step 4: Add Candy: Add the M & Ms, chocolate chips and pretzels and mix {I like to add the pretzels and use the mixer to quickly break the pieces up}.
Step 5: Bake: Drop dough by rounded tablespoons onto a nonstick cookie sheet.
Bake 10-12 minutes (11 for me) or until the edges are golden brown. Remove from the oven and cool. Store in airtight container.
Storage Tips
- Once baked and cooled the cookies can be stored for up to 5 days at room temperature in an airtight container.
- To freeze once baked: After baking, once completely cool, place the cookies in an airtight container or freezer bag. If using an airtight container make sure they are well spaced and with a layer of baking parchment between each layer of cookie. Freeze for up to 3 months and defrost in the refrigerator or counter top when ready to enjoy.
- To freeze before baking: You can also freeze the cookies before baking. Place the unbaked cookies on a baking sheet and place in the freezer for 1-2 hours. Once the cookies have hardened, place into an airtight container and freeze for up to 3 months. The cookies can be baked from frozen, just add an extra 1-2 minutes in the freezer when baking.
More Dessert Recipes
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Peanut Butter Pretzel Chocolate Chip Cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 3 eggs
- 1/2 cup peanut butter, creamy
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 2 1/2 cups oatmeal
- 1 cup M&Ms , {use red and green for the holidays}
- 1 cup semi-sweet chocolate chips , {or try dark chocolate}
- 1 cup pretzels , {smaller ones work best}
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together the baking soda and flour and set aside.
- In a large mixing bowl, beat together butter and sugars until creamy. Add eggs and vanilla, continue to beat well until everything is mixed together. Slowly mix in the peanut butter.
- Add the flour mixture until combined. Add the oats on low and mix together.
- Add the M & Ms, chocolate chips and pretzels and mix {I like to add the pretzels and use the mixer to quickly break the pieces up}.
- Drop dough by rounded tablespoons onto a nonstick cookie sheet.
- Bake 10-12 minutes (11 for me) or until the edges are golden brown.
- Remove from the oven and cool. Store in airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by Ohio Poultry Assocation for sponsoring today’s recipe. As always opinions are 100% my own. Thanks for supporting the brands that allow me to create quality content and recipes.
Your recipe calls for 6TBS butter and 1/2 cup butter is this correct?
Sorry! It should be 1/2 cup butter. Not the 6 tablespoons- not sure how that got in there.
This worked exactly as written, thanks!
Thanks so much for this post. Chocolate cookies are loved by most people I know. And most of us discovered our love for them as small children in the comfort of grandma’s kitchen. For some reason her cookies were always much better than mom’s. Maybe it is because they were always hot and soft or because she probably let you eat as many as you wanted. Whatever the reason, one thing is sure. We loved, and maybe still do love, chocolate chip cookies.
These cookies look so yummy! I can’t wait to try this recipe at home.
I hope you like them.