Description
Sweet and salty peanut butter cookies topped with crunchy pretzel snaps. These Peanut Butter Pretzel Bites are an irresistible treat that’s perfect for any occasion!
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Approximately 300 pretzel snaps (square or round)
- Optional: Coarse sea salt, for sprinkling
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add the Peanut Butter: Add the creamy peanut butter and beat until well combined. Scrape down the sides of the bowl.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape the Dough: Roll the chilled dough into small balls, about 1 inch in diameter.
- Place Dough on Pretzels: Place each ball of dough on top of a pretzel snap. Gently press the dough down slightly to adhere to the pretzel.
- Optional: Sprinkle with Sea Salt: If desired, sprinkle the tops of the dough-covered pretzels with coarse sea salt.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges of the cookies are lightly golden brown.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Notes
- Chilling the dough is crucial to prevent spreading.
- Don’t overmix the dough for tender cookies.
- Use parchment paper for easy cleanup.
- Watch the baking time carefully to avoid burning.
- Experiment with flavors by adding chocolate chips, nuts, or a drizzle of melted chocolate.
- For gluten-free, substitute all-purpose flour with a gluten-free blend containing xanthan gum.
- Peanut butter alternatives: almond butter, cashew butter, or sunflower seed butter.
- Prep Time: 20 minutes
- Cook Time: 8 minutes