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Peanut Butter Pretzel Milk Chocolate Cookies

A perfect combination of both salty and sweet. These Peanut Butter Pretzel Milk Chocolate Cookies by blogger Shiran Dickman are filled with flavor and crunch.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 7 oz. unsalted butter
  • 3/4 cup creamy peanut butter
  • 3/4 cup Domino® Light Brown Sugar
  • 3/4 cup Domino® Golden Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 oz. milk chocolate chips
  • 1 cup pretzel pieces
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Prep Time : 15 minutes / Cook Time : 12 minutes / Yields: 36 cookies

Step 1

Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.

Step 2

In a medium bowl whisk together flour, baking soda and salt. Set aside.

Step 3

In a mixer bowl fitted with the paddle attachment, beat butter, peanut butter, Domino® Light Brown Sugar, and Domino® Golden Sugar on low-medium speed for 5 minutes. Add eggs and vanilla extract and mix until combined. Add flour mixture and mix just until combined. Mix in chocolate chips and pretzels. 

Step 4

Roll dough into balls, the size of 1.5 tablespoons each (tip: use a medium ice cream scoop to scoop out dough), and place on prepared pans 2-inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges. Allow cookies to cool for 10 minutes in the cookie sheet or until they are easy to transfer without breaking, then gently transfer them to a wire rack to cool completely. Serve cookies warm or at room temperature.

Step 5

Store cookies at room temperature in an airtight container for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months.

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Meet the Chef:

Shiran Dickman


Shiran is the food photographer and blogger behind, and as such she spends most of her time either in the kitchen or behind the camera. Her work is inspired by her love of travel, cooking, and art, and she aims to visually tell stories in her photos that can inspire others and make them want to get into the kitchen and bake.