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Jun 23, 2020 By Stacie Hassing

Peanut Butter Chocolate Chip Pretzel Cookies

Dairy-Free
Gluten-free
Vegetarian
Jump to Recipe

Sweet and salty ingredients come together to make these scrumptious Peanut Butter Chocolate Chip Pretzel Cookies. A better-for-you cookie recipe made with less sugar, rolled oats, and natural peanut butter (as well as gluten-free and dairy-free ingredient options). Get ready to sink your teeth into the most delicious, soft, warm, peanut buttery cookie!

A stack of Peanut Butter Chocolate Chip Pretzel Cookies with a hand grabbing the top cookie.

The addition of pretzels takes the tasty duo of peanut butter and chocolate to the next level!

The bits of pretzels add a nice little crunch to every bite, as well as a hint of salt to complement the sweet ingredients. You simply can’t go wrong with the combination of chocolate, peanut butter, and pretzels! These cookies are one you’ll want to try! They’re made with less sugar than a traditional cookie, one cookie contains just 9 grams of sugar! Additionally, you can make these cookies gluten-free and/or dairy-free if you desire.

You’ll love that this recipe is made with ingredients that are easy to find, and possibly ones you already have on hand. As we have continued to grow our audience we are making our best effort to create and share recipes that include ingredients that are accessible and easy to find in even the smallest grocery stores. Of course, we will always provide substitutions as we are able to fit all dietary preferences.

A clear glass bowl with oats, flour, brown sugar, and baking powder.
A hand pours peanut butter into a bowl with oats, flour, brown sugar and eggs.

This post may contain affiliate links that will not change your price but will share some commission.

Ingredients needed to make Peanut Butter Chocolate Chip Pretzel Cookies

  • Old-fashioned rolled oats 
  • All-purpose flour – substitute a 1-to-1 gluten-free all-purpose flour for gluten-free.
  • Organic brown sugar – may substitute coconut sugar.
  • Baking soda
  • Salt
  • Natural peanut butter – one that is natural and has a drizzly consistency at room temperature with the only ingredients being peanuts and a little salt (like this one). If it has a thicker consistency, simply heat  just until smooth.
  • Unsalted butter – substitute coconut oil for dairy-free.
  • Whole eggs – large eggs work best.
  • Pure vanilla extract
  • Chocolate chips and/or chunks 
  • Crushed pretzels – substitute gluten-free pretzels for gluten-free.
Overhead shot of a bowl with raw dough to make Peanut Butter Chocolate Chip Pretzel Cookies.
A cookie sheet with Peanut Butter Chocolate Chip Pretzel Cookies ready to go in the oven.

How to make Peanut Butter Chocolate Chip Pretzel Cookies

This recipe comes together all in one bowl. First you’ll add the dry ingredients to a medium bowl, give it a quick stir, and then add the wet ingredients. If the peanut butter you’re using is not a drizzly consistency, you’ll want to heat it up just slightly. Not too hot otherwise it will melt the chocolate  chips.

Next, you’ll mix the dry ingredients with the wet ingredients until well combined. The dough will be pretty thick so use your muscles! Now it’s time to fold in the chocolate chips and pretzel bits. Once those are mixed in grab a cookie scoop and scoop the dough onto two cookies sheets lined with parchment. The dough will make about 2 dozen cookies, give or take.

The final step before baking is to press the dough mounds down and smooth the size to form a cookie shape. Since the dough is quite thick, this is an important step in order to get that nice cookie shape. You may need to wet your hands with water or spray with cooking spray so that the dough doesn’t stick to your hands. If you wish, top the cookies with a few extra pretzel bits and/or chocolate chips.

Bake the cookies for 12-15 minutes in a 350℉ oven. Allow to set on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!

Gluten-Free Peanut Butter Chocolate Chip Pretzel Cookies cooled and ready to be devoured!

How to store Peanut Butter Chocolate Chip Pretzel Cookies

Store in an airtight container for up to 1 week. No need to refrigerate. Depending on what brand of pretzels you use, the pretzels may soften over time. For longer storage, you can freeze in an airtight container, with rows of cookies divided by parchment paper, for up to 3 months.

The best gluten-free pretzels

The two brands of gluten-free pretzels we love are Quinn Snacks Pretzels and Glutino Pretzels. Both are very similar to the gluten containing pretzel options as they have a very similar to taste, texture, and crunch.

A Peanut Butter Chocolate Chip Pretzel Cookie on a white plate...calling your name!

Our favorite gluten-free all-purpose baking flour

This recipe can be made with either regular all-purpose flour of choice (including a whole wheat flour) or an all-purpose gluten-free flour. I want to emphasize that not all gluten-free flours are created equal. Here are the two that we use and recommend as we feel they produce the best results: Bob’s Red Mill 1-to-1 Gluten-free Baking Flour and King Arthur Gluten-free Measure to Measure Flour.

Note: coconut flour is not a 1-to-1 ratio when it comes to using it as a substitute for another flour as it absorbs liquid much differently. Do not use coconut flour as your gluten-free flour in this recipe (or in any baked good recipe that doesn’t call for it). This recipe has been tested with regular all-purpose flour and Bob’s Red Mill 1-t0-1 Gluten-free Baking Flour.

A plate of Peanut Butter Chocolate Chip Pretzel Cookies ready to be shared with the ones you love!

Can these cookies be made dairy-free?

Yes, absolutely. Simply substitute the butter for coconut oil and you’ll have yourself a delicious dairy-free cookie. Really any recipe that calls for butter can be substituted with coconut oil to make it fit your dietary preferences. It will change the flavor just a bit but it will still be delicious. If you are one who prefers to avoid any chance of the cookies having a coconut flavor, we recommend using a refined coconut oil option. Additionally, you’ll want to make sure the chocolate chips are dairy-free as well. For that we recommend Enjoy Life Dark Chocolate Morsels.

Can these cookies be made nut-free?

You bet! Simply substitute sunflower butter for the peanut butter. The cookies will likely turn a slight green color.

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A hand holds a Peanut Butter Chocolate Chip Pretzel Cookie up for examination.
A Peanut Butter Chocolate Chip Pretzel Cookie with a bite taken out to show the perfect crumb.

Other cookie recipes you’ll love!

The Best Monster Cookies 

Peanut Butter Chocolate Chip Oatmeal Cookies

Chocolate Peanut Butter Protein Cookies

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Let's Get Cookin'

Peanut Butter Chocolate Chip Pretzel Cookies

Sweet and salty ingredients come together to make these scrumptious Peanut Butter Chocolate Chip Pretzel Cookies. A better-for-you cookie recipe made with less sugar, rolled oats, natural peanut butter as well as gluten-free and dairy-free ingredient options. Get ready to sink your teeth into the most delicious, soft, warm, peanut buttery cookie!

  • Author: Stacie Hassing
  • Prep Time: 15 min
  • Cook Time: 12 min
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Treat
  • Method: Baking
A stack of four Peanut Butter Chocolate Chip Pretzel Cookies on a white plate with a glass on milk in the background.
Print Recipe
★★★★ 4 from 3 reviews

Ingredients

  • 1 ⅔ cup (164 grams) old fashioned rolled oats 
  • ⅔ cup (84 grams) all-purpose flour (may substitute a 1-to-1 gluten-free all-purpose flour for gluten-free)
  • ⅔ cup (132 grams) brown sugar, packed (may substitute coconut sugar*)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup (250 grams) natural peanut butter (**see recipe notes below)
  • ½ stick unsalted butter (1/4 cup), melted (substitute coconut oil for dairy-free)
  • 2 whole large eggs
  • 2 tsp. pure vanilla extract
  • ⅔ cup chocolate chips or chunks
  • ⅔ cup pretzel twists, roughly chopped (substitute gluten-free pretzels for gluten-free)

Instructions

  1. Preheat the oven to 350℉. Line two baking sheets with parchment and set aside.
  2. In a medium mixing bowl combine the oats, flour, brown sugar, baking soda and salt. Stir to combine.
  3. Next add the peanut butter, melted butter, whole eggs, and pure vanilla extract and mix until combined. Dough will be thick.
  4. Fold in the chocolate chips and/or chunks and pretzels.
  5. With a cookie scoop, scoop the cookie dough onto the prepared pans.
  6. With hands press dough down the dough mounds and smooth edges. May need to dampen hands with water or spray with a little cooking spray to prevent the dough from sticking.
  7. Bake for 12-15 minutes or until the edges of the cookies are golden brown. Start checking at 12 minutes – depending on flour used, baking time will vary a bit. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to a cooling rack.
  8. Store in an airtight container for up to 1 week or freeze for up to 3 months.

Notes

*If using coconut sugar, you may need to add a few drops of water to the dough for it to come together

**We recommend a natural peanut butter that has a drizzly consistency at room temperature with the only ingredients being peanuts and possibly a little salt. If the peanut butter you’re using has a thicker consistency, simply heat it in the microwave or on the stove-top just until smooth (you don’t want it too hot otherwise the chocolate chips will melt when they’re added to the dough).

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 180
  • Sugar: 9 g
  • Sodium: 95 mg
  • Fat: 11 g
  • Saturated Fat: 4 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 5 g

Pin it now & Make it later!

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Melanie says

    June 24, 2020 at 7:57 pm

    Can you substitute almond flour for flour and almond butter for peanut butter?

    Reply
    • Jessica Beacom says

      June 25, 2020 at 9:57 am

      We have not tested the recipe using an alternative to the flour so we can’t definitively say if that would work. You can, however, use any nut butter. If you’re looking for grain-free cookie recipe that’s similar to this one – we recommend these Paleo Almond Butter Chocolate Chunk Cookies – which you could add pretzels to if desired.

      Reply
  2. Dee says

    June 26, 2020 at 5:30 am

    Is there a way to make these nut free?

    Reply
    • Jessica Beacom says

      June 27, 2020 at 8:41 pm

      You could use sunflower seed butter and sunflower seeds in place of the peanut butter and peanuts in this recipe.

      Reply
  3. Kathy says

    June 26, 2020 at 6:31 am

    How fine do you crush your pretzels?

    Reply
    • Stacie Hassing says

      June 29, 2020 at 7:51 am

      Not super fine. Just roughly chopped! Hope you enjoy this recipe!

      Reply
      • Stacie Hassing says

        June 29, 2020 at 9:51 am

        Just updated the recipe to say roughly chopped vs. crushed.

        Reply
  4. Mitch says

    June 27, 2020 at 12:58 pm

    Great cookie in theory. Who doesn’t love peanut butter, pretzels and chocolate? The actual cookie was unfortunately very, very dry. I had all the ingredients, including the drizzling peanut butter, but alas. This recipe needs moisture.

    ★★

    Reply
    • Stacie Hassing says

      June 29, 2020 at 7:53 am

      Shoot, I’m sorry! I’ve made this recipe several times and haven’t had that issue.

      Reply
    • Stacie Hassing says

      June 29, 2020 at 9:31 am

      Hi Mitch!

      SO after seeing your comment about the cookies being very very dry, I went ahead and made them again this morning, twice 🙂 The first time I made them as the recipe is written. note: I used all-purpose flour, Quaker Old Fashioned Oats, brown sugar, large eggs and natural peanut butter. They turned out as I expected they would. The eggs I used were large and I roughly chopped the pretzels (recipe has been updated to say roughly chopped vs. crushed). If the pretzels are chopped too finely then I can see how the cookies could turn out dry.

      The 2nd time I tested the cookies I used a little less flour but everything else I left exactly the same. The cookies definitely turned out more moist and the dough wasn’t quite as thick. I baked them for 14 minutes (but all ovens seem to vary a bit so do take that into consideration). I did end up updating the recipe to call for a little less flour based on your feedback. Oh the joys of baking!

      Would love to hear if you give them a try again! They really are quite delicious and now I have 4 dozen cookies to take with me to the cabin for the 4th of July weekend!

      Thanks for sharing your constructive feedback. We always test recipes multiple times before they land on the blog but what we think is a winner isn’t always the case for everyone. However, our goal is that ALL of our recipes are winners!

      Have a great day!
      Stacie

      Reply
  5. Jacqueline says

    June 27, 2020 at 6:34 pm

    Great cookie with lower added sugar. My kids loved these!

    ★★★★★

    Reply
  6. Joann says

    July 1, 2020 at 2:24 pm

    I just made this and I’m curious why the dough was more on the crumbly side. Hard to keep it all together?

    Reply
    • Stacie Hassing says

      July 1, 2020 at 4:45 pm

      Hi Joann! I’m not sure. I made two batches today – one with gluten-free flour and one with all purpose and both batches turned out great! The peanut butter I use is pretty drizzly so I’m wondering if that could the problem. If the peanut butter you use isn’t drizzly, you’ll want to heat it up just slightly to make it a thinner consistency. Another thought is the if you used gluten-free flour. They do not work equally. I use Bob’s Red Mill 1 to 1 Gluten-free Baking Flour in all of my gluten-free baking. Hope that helps!

      Reply
  7. Mary says

    July 4, 2020 at 9:15 pm

    Turned out great, and picky hubby likes them more than I do! I only had quick oats, dark brown sugar, and regular store peanut butter to use, so I put an extra 1/4 cup melted butter into the mix. I broke up stick pretzels with my hands instead of chopping so there were some nice chunks here and there. The 1/4 cup extra butter made them easy to handle and form by hand with no sticking. They took almost twice as long to bake (I probably made them too large as they all fit on one cookie sheet) but they weren’t awfully dry, just a bit dry. Will continue to play with this one, especially since it’s a great way to get rid of things that normally “sit” around our house! Thank you!

    ★★★★★

    Reply
  8. Kelly says

    August 2, 2020 at 9:33 am

    Hello,
    Would quick oats work? Thanks!

    Reply
    • Jessica Beacom says

      August 2, 2020 at 3:45 pm

      We haven’t tested them with quick oats but it should work just fine.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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