Salted Pretzel Peanut Butter Bourbon Chocolate Chip Cookies

Byadmin 2 min read

Get ready for the ultimate sweet-and-salty indulgence with these Salted Pretzel Peanut Butter Bourbon Chocolate Chip Cookies! Packed with creamy peanut butter, crunchy pretzels, gooey chocolate chips, and a hint of bourbon, these cookies offer a rich and complex flavor in every bite. Perfect for dessert lovers who enjoy a twist on classic chocolate chip cookies, this recipe is a must-try!

  • Prep time15 minutes
  • Cook time6 minutes
  • Servings4
  • DifficultyAdvanced

Ingredients 

  • 3 cups flour (360 grams)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup creamy peanut butter (269 grams)
  • 1 cup (227 grams) unsalted butter, at room temperature
  • 1 cup (199 grams) granulated sugar
  • 3/4 cup (142g) light brown sugar, packed
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 3 teaspoons vanilla extract
  • 3 and 1/2 Tablespoons bourbon or whiskey
  • 1 and 1/2 cups semi-sweet chocolate chips, plus extra for decorating
  • 1 cup semi-sweet chocolate, roughly chopped into chunks
  • 1 cup mini hard pretzel twists, roughly chopped
  • Flaky sea salt, for sprinkling

Instructions 

  • Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside. 
  • In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. 
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth. 
  • Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes. 
  • On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla and bourbon. 
  • Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off. 
  • Using a rubber spatula, fold in the chocolate chips and chocolate chunks.
  • Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading.
  • Gently press pretzels pieces down on top of each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven. 
  • Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough. 
  • When the cookies come out of the oven, press a few extra chocolate chips and/or chocolate chunks on top while they’re still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!
if desired. Serve warm or cooled!

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