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Peanut & Pretzel Chocolate Chip Cookies

These peanut and pretzel chocolate chip cookies are the perfect mix of sweet and salty. Chopped peanuts, pretzels, and mini chocolate chips in a chewy cookie. This dough is super simple to make, just 7 simple pantry ingredients + peanuts, pretzels, and chocolate chips. Freezer friendly and needing just an hour of chill time, these cookies couldn’t be more simple. A sprinkle of sea salt after baking makes these extra delicious!

Highlights of these peanut & pretzel cookies:

  • Soft gooey center
  • Studded with mini chocolate chips
  • Full of crunchy pretzels and peanuts
  • Perfect mix of sweet and salty
  • Quick chill time
  • Family favorite
  • Freezer friendly

Quick steps:

  • Cream butter and sugar
  • Add in eggs and vanilla
  • Mix in dry ingredients
  • Fold in chocolate chips, pretzels, and peanuts
  • Scoop
  • Chill
  • Bake and enjoy!

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

Studded with mini chocolate chips, crushed pretzels, and chopped peanuts!

If you like these peanut and pretzel chocolate chip cookies, you’ll love these other easy cookie recipes…

Cranberry Dark Chocolate Chip Cookies

Thin & Chewy Chocolate Chip Cookies

Thick & Chewy Peanut Butter Cookies

Salted Toffee Chocolate Chip Cookies

Grocery Store List & Substitutions:

  • Unsalted Butter, softened
  • Granulated Sugar
  • Large Whole Eggs
  • Vanilla extract
  • All-purpose Flour
  • Baking Soda
  • Kosher Salt
  • Pretzels (pretzel sticks, twist, or mini’s work)
  • Peanuts, chopped
  • Mini Chocolate Chips (could substitute semi-sweet, dark chocolate, or milk chocolate chips)

Tools I used for this simple chocolate chip cookie recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!

Instructions for the peanut and pretzel cookies:

Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.

In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.

In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Fold in the chopped peanuts, pretzels, and chocolate chips.

Chill the dough for an hour, or overnight if needed. Using a measuring spoon or a portion scoop, scoop out even amounts of dough, about 1 oz. Arrange 2-3 inches apart on the prepared cookie sheets.

Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!

Notes

*Any type of pretzel will work, mini twists are very easy to crush

Peanut & Pretzel Chocolate Chip Cookies

No ratings yet
Course: Dessert
Keyword: Baking from Scratch, Chocolate Covered Pretzels, Cookies, Loaded cookies, peanut
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time 1 hour
Total Time: 1 hour 25 minutes
Servings: 30 Cookies
Calories: 194kcal
Author: The Hearty Life
Cost: $
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Equipment:

  • 1 oz. portion scoop Optional

Ingredients: 

  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Eggs, room temperature
  • 2 tsps Vanilla Extract
  • 2 1/2 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Mini chocolate chips
  • 3/4 cup Chopped Peanuts
  • 3/4 cup Pretzels, crushed*
  • Sea salt, for garnish

Instructions:

  • Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper and set aside.
  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
  • In a small mixing bowl combine the flour, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Fold in the chopped peanuts, pretzels, and chocolate chips.
  • Chill the dough for an hour, or overnight if needed. Using a measuring spoon or a portion scoop, scoop out even amounts of dough, about 1 oz. Arrange 2-3 inches apart on the prepared cookie sheets.
  • Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!

Notes:

*Any type of pretzel will work, mini twists are very easy to crush

Nutrition:

Serving: 1 cookie | Calories: 194 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 28 mg | Sodium: 150 mg | Potassium: 47 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 218 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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