The Ultimate Peanut Butter Oreo Pretzel Cookies: A Sweet & Salty Sensation

Get ready to experience the cookie of your dreams! These Peanut Butter Oreo Pretzel Cookies are an absolute game-changer, taking the classic combination of peanut butter and chocolate to an exhilarating new level. Imagine extra-large, incredibly chewy peanut butter cookies generously loaded with chunks of crunchy Oreo cookies, rich semi-sweet chocolate chips, and a delightful surprise: salty, crispy pretzels. This isn’t just a cookie; it’s a symphony of textures and flavors – perfectly sweet, wonderfully salty, and utterly irresistible. They are truly the chewy, large, and sweet-and-salted treat you’ve been craving.

Inspired by my beloved peanut butter Oreo bars, I transformed that incredible concept into an even more accessible and equally crave-worthy cookie format. But I didn’t stop there! The addition of pretzels introduces a whole new dimension of flavor and crunch, elevating these cookies from great to legendary. I’m genuinely confident that these Peanut Butter Oreo Pretzel Cookies will become your new go-to indulgence. The masterful balance between sweet and salty is truly the star of the show, ensuring each bite offers a complex and satisfying experience. The robust peanut butter flavor is perfectly harmonized, never overwhelming the other delightful elements, allowing every ingredient to shine through and create a truly memorable dessert.

If you’re a true peanut butter enthusiast, you might also enjoy some of my other favorite peanut butter creations:

• Easy One Bowl Peanut Butter Oreo Bars
• Chocolate Cake With Peanut Butter Frosting
• Delectable And Easy Oreo Peanut Butter Cake

Why You’ll Love These Peanut Butter Oreo Pretzel Cookies

There are countless reasons to fall head over heels for these extraordinary cookies, but here are the key highlights that make them truly stand out:

• Irresistibly Chewy Peanut Butter Base: The foundation of these cookies is a rich, soft, and incredibly chewy peanut butter dough. We achieve this perfect texture by creaming cold butter and creamy peanut butter directly into the batter, ensuring a deep, satisfying flavor that doesn’t overwhelm but perfectly complements the mix-ins. It’s the ideal canvas for all the delicious additions.
• Remarkably Easy to Make: When I say easy, I truly mean it! This recipe simplifies the baking process, making it accessible for bakers of all skill levels. You literally throw the ingredients into a single bowl (or a stand mixer for even less effort), mix until combined, and then bake. Minimal fuss, maximum reward!
• No Chilling Required: One of the biggest time-savers in this recipe is that there’s no need to chill the cookie dough balls before baking. Thanks to the use of cold butter and specific mixing techniques, the dough holds its shape beautifully, allowing you to go from mixing bowl to warm, fresh cookies much faster. Perfect for those spontaneous cookie cravings!
• The Ultimate Sweet & Salty Flavor Combo: This recipe is an absolute dream come true for anyone who adores the dynamic duo of peanut butter and Oreo cookies. But we take it a step further by introducing crunchy pretzels. This trio creates an explosion of flavors – the creamy sweetness of peanut butter, the dark chocolate notes of Oreos, and the delightful saltiness and crunch of pretzels – resulting in a truly unforgettable taste experience.
• Decadent Oreo Cookie Inclusion: The dark chocolatey goodness and iconic crunch of Oreo cookies pair exceptionally well with the rich, creamy peanut butter. Each bite delivers that familiar, beloved Oreo flavor and texture, integrated seamlessly into the cookie dough. Whether you use regular or double-stuffed Oreos, they contribute significantly to the cookie’s charm.

Essential Ingredient List for Perfect Cookies

To create these magnificent Peanut Butter Oreo Pretzel Cookies, you’ll need a selection of high-quality ingredients. Below, I’ve outlined the key components and why they are important. For a complete, precise list of quantities, please refer to the detailed recipe card at the bottom of this page.

• Unsalted Butter: I always recommend using unsalted butter for baking. This allows you complete control over the total salt content in your recipe, ensuring the perfect sweet-to-salty balance without any surprises. Remember to cube it and keep it cold for creaming.
• Brown Sugar (packed): Whether you opt for light or dark brown sugar, its role is crucial for moisture, chewiness, and that lovely caramel note. Make sure to pack it down when measuring.
• White Granulated Sugar: This provides additional sweetness and helps with the crispness around the edges, balancing the chewiness from the brown sugar.
• Creamy Peanut Butter: A good quality, creamy peanut butter is essential. I personally love using Jif for its consistent texture and rich flavor, but feel free to use your preferred brand. Avoid natural peanut butter that separates easily, as it can affect the cookie’s texture.
• Pure Vanilla Extract: A tablespoon of good vanilla elevates all the other flavors, adding depth and warmth to the cookie base.
• Eggs (Large & Room Temperature): You’ll need one large whole egg and one additional large egg yolk. Using eggs at room temperature ensures they incorporate smoothly into the batter, creating a more uniform and tender crumb. The extra yolk adds richness and chewiness to the cookies.
• All-Purpose Flour: The structural backbone of our cookies. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag. This prevents over-flouring, which can lead to dry cookies.
• Baking Soda: This leavening agent helps the cookies spread slightly and achieve that perfect soft, chewy texture.
• Salt: Essential for enhancing all the flavors, especially in a sweet-and-salty cookie like this. It truly brings out the best in the peanut butter, chocolate, and pretzels.
• Semi-Sweet Chocolate Chips: These melt beautifully into pockets of rich chocolate goodness. Semi-sweet offers a balanced sweetness, but dark chocolate chips would also be a fantastic choice if you prefer a richer, less sweet profile.
• Oreo Cookies (semi-crushed): A regular-sized package is usually sufficient. You can use regular or double stuf Oreos, depending on your preference for cream filling. Crushing them into medium-sized chunks ensures you get a delightful Oreo bite in every cookie. Don’t forget a few extra for garnishing!
• Pretzels (crushed): The secret ingredient for that incredible salty crunch! I’ve had great results with Snyder’s brand, but any standard pretzel will work. Crush them into varying sizes, from fine crumbs to small pieces, for textural interest. Reserve some for garnishing the tops of your cookies.

How to Bake the Best Peanut Butter Oreo Pretzel Cookies

Crafting these decadent cookies is a straightforward and enjoyable process. Here’s a detailed, step-by-step guide to ensure your Peanut Butter Oreo Pretzel Cookies turn out perfectly every time. I use my trusty kitchen aid mixer, which you can find similar models here, for effortless mixing.

Begin by preheating your oven to 380 degrees Fahrenheit (approximately 193°C). Prepare two large sheet pans by lining them with parchment paper. This prevents sticking and makes for easy cleanup. Set them aside while you prepare the dough.

Step 1: Sift the Dry Ingredients. In a medium-sized mixing bowl, combine your all-purpose flour, baking soda, and salt. Sifting these ingredients together ensures they are well-aerated and evenly distributed, which contributes to a more uniform cookie texture. Once sifted, set this bowl aside.

Step 2: Cream the Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, add the cold, cubed unsalted butter, packed brown sugar, and granulated white sugar. Cream these together on high speed for approximately 4-5 minutes, or until the mixture becomes light, fluffy, and noticeably pale in color. This process incorporates air, which is vital for a soft and chewy cookie. Next, reduce the mixer speed to low, and add in the pure vanilla extract and creamy peanut butter. Mix just until these are fully combined into the butter-sugar mixture, scraping down the sides of the bowl as needed.

Step 3: Incorporate the Eggs. Increase the mixer speed to medium. Add the whole large egg and mix for about 30 seconds until it’s fully incorporated. Then, add the single egg yolk and mix for another 30 seconds. After both eggs are mixed in, use a rubber spatula to scrape down the sides and bottom of the bowl thoroughly, ensuring all ingredients are well combined.

Step 4: Add Dry Ingredients and Mix-Ins. With the mixer set to its lowest speed, gradually add the sifted dry ingredients into the wet mixture. Mix just until the flour streaks have almost disappeared. Immediately follow with the semi-sweet chocolate chips, the semi-crushed Oreo cookies, and the crushed pretzels. Continue mixing on low speed only until all these ingredients are completely combined into the dough. Be very careful not to overmix at this stage, as over-developing the gluten in the flour can lead to tough cookies.

Step 5: Weigh and Shape the Dough. For consistently sized and baked cookies, use a kitchen scale to weigh out 6-ounce portions of dough. Gently roll each portion into a ball. Place three of these large cookie dough balls onto each prepared sheet pan, ensuring they are well-spaced apart to allow for spreading. For an extra touch of visual appeal and flavor, press a few additional pieces of chocolate chips, pretzel bits, and Oreo chunks onto the tops of each dough ball.

Step 6: Bake One Pan at a Time. This is a crucial step for achieving perfectly baked, evenly golden cookies. Only bake one sheet pan in the oven at a time. While the first batch is baking, place the second sheet pan with the remaining cookie dough balls into the refrigerator. This prevents the dough from warming up too much and spreading excessively before it bakes.

Step 7: Bake and Cool. Bake the cookies for 12-15 minutes. The edges should be set and lightly golden, but the centers should still appear slightly soft and gooey. This “underdone” appearance is intentional, as the cookies will continue to cook from their residual heat (carry-over cooking) as they cool. Remove the sheet pan from the oven and let the cookies cool on the pan for about 10 minutes. This allows them to set up without breaking. After 10 minutes, carefully transfer the warm cookies to a wire cooling rack to cool completely.

Expert Baking Tips for Flawless Cookies

Achieving bakery-quality cookies involves a few key techniques. Follow these expert tips to ensure your Peanut Butter Oreo Pretzel Cookies are nothing short of perfect:

• Proper Creaming of Cold Butter and Sugar: This step is paramount. Creaming cold butter with sugar for the recommended 4-5 minutes on high speed incorporates air, creating a light, fluffy base. Under-creaming will result in a denser dough and cookies that spread too much, becoming thin and flat.
• Sift Your Dry Ingredients: Always sift your flour, baking soda, and salt together. This not only removes any lumps but also aerates the dry ingredients, ensuring they combine evenly into the wet mixture for a consistently tender crumb.
• Do Not Overmix the Flour: Once you add the dry ingredients, mix only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tough, dry cookies. Gently fold in your chocolate chips, Oreos, and pretzels at the very end.
• Invest in Good Parchment Paper: Using high-quality parchment paper liners is a game-changer. They prevent sticking, promote even browning, and make transferring cookies a breeze. Here are my favorite parchment paper liners.
• Measure Flour Correctly (Spoon and Level): Do not scoop flour directly from the bag. Instead, use a spoon to lightly fluff the flour, then spoon it into your dry measuring cup. Level off the top with a straight edge (like a knife). This method ensures you use the correct amount of flour and prevents overly dense cookies.
• Troubleshooting Cookie Spreading: If your cookies are spreading too much, it’s often a sign that your butter was too warm when you started creaming, or the dough became too warm before baking. If this happens, try chilling the formed cookie dough balls in the refrigerator for 10-15 minutes before baking.
• Bake Until “Slightly Underdone”: For the chewiest cookies, remove them from the oven when the edges are set and lightly golden, but the centers still look a bit soft and perhaps slightly underbaked. This is key because cookies continue to cook from residual heat after they are removed from the oven, a process known as “carry-over cooking.”
• Room Temperature Eggs: Ensure your eggs are at room temperature. This helps them emulsify better with the butter and sugar, leading to a smoother batter and a more uniform cookie texture.
• Use a Kitchen Scale: While a cookie scoop is great for portioning, weighing your dough balls to 6 ounces (as specified) guarantees perfectly uniform cookies in size and baking time.

Frequently Asked Questions About Peanut Butter Oreo Pretzel Cookies

Here are answers to some common questions you might have about making and enjoying these delicious cookies:

Can I make these into smaller cookies?

Absolutely! While the extra-large size is part of their charm, you can certainly make smaller cookies. Aim for 3 or 4-ounce portions instead of 6 ounces. If you do, remember to significantly reduce the baking time, typically to 8-12 minutes, and keep a very close eye on them to prevent over-browning. They will be done when the edges are set and slightly golden.

Can I chill the cookie dough overnight?

Yes, you can! Chilling cookie dough can actually deepen the flavors and result in a slightly chewier cookie. If you plan to chill the dough overnight or for an extended period, first weigh out your cookie dough balls and place them on a parchment-lined tray. Then, cover them tightly with plastic wrap to prevent them from drying out or absorbing refrigerator odors. Bake as directed, adding a minute or two to the baking time if baking directly from the fridge.

Can these cookie dough balls be frozen?

You betcha! Freezing cookie dough balls is a fantastic way to have fresh, warm cookies whenever the craving strikes. Once you’ve portioned and shaped your dough balls, place them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to an airtight freezer-safe ziplock bag or wrap them individually in plastic wrap. They can be stored in the freezer for up to 30 days. You can even bake them directly from frozen; just add an extra 3-5 minutes to the typical baking time until they are golden around the edges and set in the center.

Storing and Freezing Baked Cookies

Proper storage ensures your Peanut Butter Oreo Pretzel Cookies remain delicious for as long as possible. Once baked and completely cooled, store the cookies in an airtight container or a ziplock bag at room temperature for up to 3-5 days. While they don’t *need* to be refrigerated, they will last slightly longer there.

Freezing Baked Cookies

If you’ve baked a big batch and want to save some for later, these cookies freeze beautifully! Once fully baked and completely cooled, arrange them in a single layer on a baking sheet and flash freeze them for an hour or two until solid. Then, transfer the frozen cookies to an airtight freezer-safe container or a heavy-duty ziplock bag, separated by parchment paper to prevent sticking. They can be frozen for up to 1 month. To enjoy, simply thaw them at room temperature for 1-2 hours. For that fresh-out-of-the-oven gooey experience, pop a thawed cookie into the microwave for about 7-10 seconds – they’ll be just as warm and melty as if they were freshly baked!

How to serve: While these cookies are fantastic at any temperature, they are truly best served immediately after baking (with a slight cooling period) or warmed up slightly, when they are at their most gooey and chewy!

Remember, if you love this recipe or have any questions, please LEAVE A STAR RATING AND A COMMENT REVIEW below! Your feedback is invaluable. Don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking ideas and behind-the-scenes content!

Recipe Card

Peanut Butter Oreo Pretzel Cookies

By Molly Murphy

These extra-large peanut butter cookies are generously filled with crunchy Oreos, rich chocolate chips, and salty pretzels. Expect a wonderfully chewy, large, and perfectly balanced sweet-and-salty sensation in every bite!

5 from 2 votes

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Yield

6
large cookies

Ingredients

For the cookies

• ½ cup unsalted butter cold and cubed
• ½ cup brown sugar packed (light or dark)
• ½ cup white granulated sugar
• ½ cup creamy peanut butter such as Jif or Skippy
• 1 teaspoon pure vanilla extract
• 1 large egg room temperature
• 1 large egg yolk
• 1 cup plus 2 tablespoons, all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• 8 Oreo cookies semi-crushed, plus more for garnishing
• ½ cup crushed pretzels plus more for garnishing

Instructions

Instructions

1. Preheat your oven to 380°F (193°C). Line two large sheet pans with parchment paper and set aside.
2. In a small mixing bowl, sift the flour, baking soda, and salt together. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the cold butter, brown sugar, and granulated sugar together on high speed for 4-5 minutes, until light and fluffy. Add in the vanilla extract and creamy peanut butter. Mix on low speed until just combined.
4. On medium speed, add the large egg and mix for 30 seconds. Then, add the egg yolk and mix for another 30 seconds. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
5. With the mixer on the lowest speed, gradually add the sifted dry ingredients. Mix just until the mixture is nearly combined, then add the chocolate chips, crushed Oreos, and crushed pretzels. Mix only until all ingredients are completely combined; be careful not to overmix.
6. Using a kitchen scale, weigh out 6 ounces of dough for each cookie. Gently roll each portion into a ball and place 3 balls on each prepared sheet pan, ensuring ample space between them. Press a few extra pieces of chocolate chips, pretzels, and Oreos onto the top of each cookie for garnish.
7. Bake only one sheet pan at a time in the preheated oven. While one batch is baking, place the other sheet pan with dough in the refrigerator to keep the dough from warming up too much.
8. Bake for 12-15 minutes, or until the edges are lightly golden and set, but the centers still look slightly soft and gooey. Let them cool on the sheet pan for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely.

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