These cookies are perfect for those who like their snacks sweet and savory.
The other day, I got an email asking me if I had a great recipe for monster cookies. I had never even heard of such a thing, but that interaction turned into a moment that sent me back to my favorite way to develop recipes. When I’m testing and developing a recipe, I start with one that I know works. When you dive in with a base that you already love, it’s easier to make adaptations and play with the flavors.
For instance, let’s look at this recipe. I wanted to make a cookie that was chewy on the outside and soft on the inside, so I used the savory sweet chocolate chip cookie recipe that comes from Alice Currah’s book Savory Sweet Life. That was my base. Then, I swapped out the chocolate chips for peanut butter chips and added crushed-up pretzels and marshmallow bits.
The first test tray came out of the oven smelling heavenly, like brown sugar and vanilla. The cookies had perfectly browned edges with just a hint of crackling when you bit in. The pretzels were the perfect element of salty crunch to offset the sweetness of the marshmallow and the richness of the peanut butter. Consider this test a success.
A case for adding pretzels to cookies
Pretzels are my go-to savory snack, so this was a natural addition for me. But if you’re wondering what place pretzels have in a cookie dough recipe, I’m here to make the case.
Most sweet baked goods need a pinch of salt to balance out the flavors and prevent the sweetness from tipping into cloying territory. Salt just makes everything taste more dynamic and complex. Without it, your flavors will be surprisingly one-note.
Pretzels are salty, so they satisfy this requirement right off the bat. They’re also crunchy, so if you like a little textural contrast in your cookies (like crushed-up nuts), this is a great way to elevate them even further.
How do I store leftovers?
Store your leftover cookies at room temperature in an airtight container for 2-3 days. Note that over time, the pretzels may soften and lose their snappy crunch. You can also freeze extra cookies, well wrapped, for up to 3 months.
Serving suggestions
If you’re a big fan of the individual components that go into these pretzel-marshmallow-peanut butter cookies, there are plenty more sweets you can try that have a similar feel. Love peanut butter? Try these Peanut Butter Chocolate Chip Cookies. Big fan of marshmallows? These S’mores Cookies bring all the campfire vibes. And for those of you who love marshmallows and pretzels, try these Marshmallow Pretzel Bars.
Pretzel-Marshmallow-Peanut Butter Chip Cookies
Ingredients
- 1 cup butter room temperature
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pretzels crushed
- 1 cup peanut butter chips
- 1/2 cup marshmallow bits or mini marshmallows
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a mixer, cream the butter and both sugars until light and fluffy, about 3 minutes.
- Add eggs and vanilla and mix.
- Mix in flour, baking powder, baking soda, and salt. Add pretzel pieces, peanut butter chips, and marshmallow bits. Mix well.
- Using a cookie scoop, drop dough balls onto the baking sheet, spacing them out about 2 inches apart.
- Bake for 12 to 15 minutes, or until the cookie edges are brown. Cool on the baking tray for 10 minutes. Then transfer to a wire rack to cool completely, about 30 minutes.
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