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Chocolate Chip Cookies with Pretzel and Peanut Butter

7-8 large cookies
Servings 7 large cookies
Author Natalie


For the cookies:

  • 50 grams butter at room temperature (see notes for dairy free version)
  • 75 grams of smooth peanut butter preferably natural
  • 150 grams (1/2 cup + 2 tablespoons) dark brown sugar
  • ½ a teaspoon of salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 ½ cups) of AP flour (see notes for the gluten-free version)
  • ½ teaspoon baking powder
  • ¼ a teaspoon of baking soda
  • 200 grams of chopped dark chocolate or chocolate chips
  • Salted pretzel see notes for the gluten-free version
  • A little coarse salt


  1. Preheat oven to 190 Celsius degrees.
  2. In a mixer bowl with a paddle attachment, place butter, peanut butter, sugar, vanilla and salt and mix until a uniform mixture with a creamy texture is obtained.
  3. Add in the egg and mix until it is absorbed into the mixture.
  4. Scrape the sides of the bowl with a spatula and add in flour, baking powder, baking soda and almost all the chocolate (leave a little to garnish the top).
  5. Mix until large chunks of dough are obtained.
  6. Roll out large dough balls, flatten them and place on a baking tray lined with baking paper.
  7. Decorate the top of the cookies with pretzels and chocolate. Sprinkle with a little salt.
  8. Bake for 8-12 minutes or until cookies are golden and firm on the sides, but still slightly soft in the center.
  9. Cool and serve.

Recipe Notes

  • The cookies are at their best on the day of baking but can be kept in an airtight box for up to 3 days. It is recommended to warm the cookies slightly before serving.
  • Instead of dark chocolate you can use milk or white chocolate in the same amount.
  • It is important not to give up salt because it balances the sweetness and emphasizes the flavors.
  • We used natural peanut butter, but you can also use regular smooth peanut butter.
  • To add crunch, you can also add coarsely chopped roasted nuts or peanuts to the cookies.
  • The cookies can be frozen in an airtight container for up to a month. It is highly recommended to reheat them before serving.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of white flour, as well as a gluten-free pretzel.
  • Dairy-free version: Use 40 grams of coconut oil instead of butter. You can also use vegan butter or margarine in the same amount instead of the butter.