Introduction

These Outrageous Pretzel Peanut Butter Reese’s Cookies combine salty pretzels with rich peanut butter and melty Reese’s candy for a truly indulgent treat. Crispy on the edges and chewy in the center, they’re perfect for satisfying any sweet and salty craving.

The image shows a close-up of a soft cookie with a bite taken from it, revealing gooey melted chocolate inside. The cookie has a light golden-brown dough base with pieces of red, orange, yellow, and brown candy-coated chocolates scattered all over the top and embedded inside. The cookie sits on a piece of parchment paper, placed on a white marbled surface. Nearby, there are more candy-coated chocolates and small pieces of chocolate in the background, slightly out of focus. The texture of the cookie looks soft and chewy with a slightly crisp edge, and the melted chocolate inside shines in the light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (2 sticks, salted)
3/4 cup granulated sugar
1 cup brown sugar (packed)
1 cup peanut butter (creamy, such as Jif)
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 10-oz bag Mini Reese’s Peanut Butter Cups (quartered, about 2 cups chopped)
1 cup Reese’s Pieces candy (half chopped)
1 3/4 cup pretzels (coarsely chopped)
1 cup peanut butter chips (Reese’s brand recommended)
1 cup dark chocolate chips (half chopped)
1/2 cup roasted peanuts (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl or stand mixer, beat the butter for 2 minutes until smooth, scraping the sides occasionally.
Step 3: Add the granulated and brown sugars and beat for another 2 minutes until light and fluffy, scraping the bowl as needed.
Step 4: Mix in the peanut butter until fully combined.
Step 5: Add the eggs and vanilla, beating well and scraping the bowl.
Step 6: In a separate bowl, combine the flour, kosher salt, baking powder, and baking soda. Gently beat this flour mixture into the wet ingredients, leaving some flour streaks visible.
Step 7: Prepare the mix-ins: quarter the mini Reese’s cups, chop half the Reese’s Pieces and dark chocolate chips, and coarsely chop the pretzels.
Step 8: Set aside a handful of any mix-ins to press onto the tops of cookies later.
Step 9: Fold the peanut butter chips, quartered Reese’s cups, all Reese’s Pieces, pretzels, dark chocolate chips, and peanuts into the dough by hand to avoid crushing the candy.
Step 10: Use a 1/4 cup measure or large cookie scoop to form dough balls. Place them on the baking sheet about 2 inches apart, fitting 8–12 per half sheet.
Step 11: Bake for 9–11 minutes until edges are lightly golden and set, but centers may still look shiny.
Step 12: Immediately after removing from the oven, press the edges of each cookie toward the center to create a round, thicker, chewier shape. Do this within 30–60 seconds of baking.
Step 13: Press the reserved mix-ins onto the warm tops of the cookies.
Step 14: Transfer cookies to a wire rack to cool. Enjoy at least one warm, ideally with a glass of milk.

Tips & Variations

For an even chewier cookie, try chilling the dough for 30 minutes before baking.
Swap pretzels for crushed potato chips for a similar salty crunch with a different flavor.
If Reese’s Pieces are hard to find, substitute with crushed M&M’s or other peanut butter candies.
Use natural peanut butter for a less sweet, more nutty flavor—just reduce added salt if needed.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, warm them gently in a microwave for 10-15 seconds or in a low oven until just soft to enjoy that freshly baked feel.

How to Serve

A close-up view of a soft baked cookie filled with colorful candy pieces like yellow, orange, and red, mixed with melted dark chocolate chunks and small peanut butter cup pieces. A woman's hand with pink nail polish holds the cookie from the left side, showing the texture of the cookie dough that is light brown and slightly crumbly. The cookie is on a white marbled surface with scattered candies and melted chocolate drops around it. The photo captures the cookie’s detailed texture and bright colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted or unsalted butter for this recipe?

Both work fine, but if you use salted butter, reduce or omit the additional kosher salt to avoid oversalting the cookies.

Why do I press the edges of the cookies towards the center after baking?

This technique helps create a rounder cookie with a thicker, chewier center by redistributing the dough while it’s still warm and malleable.