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Candy Bar Pretzel Cookies

If you’re a fan of sweet and salty flavor combinations these loaded Candy Bar Pretzel Cookies will be just the ticket. They’re packed with peanuts, candy bar pieces and salted pretzels, plus plenty of chocolate chips. They’re the epitome of “go big or go home” and sure to be a hit with your candy bar and cookie loving friends.

Candy Bar Pretzel Cookies

Easy Candy Bar Pretzel Cookies Recipe

Warm cookies and a tall glass of cold milk just never gets old.  I think it’s one of those simple pleasures in life that should be savored. These homemade candy bar pretzel cookies are fantastic for the salty and sweet fans in your life. The smell of homemade cookies baking can only be eclipsed by the first bite of warm, chewy and sweet goodness. It’s absolutely heavenly.

step-by-step images how to make cookie dough

How to Make the Best Candy Bar Pretzel Cookies

  • Ingredients you’ll need to make homemade Candy Bar Pretzel Cookies: All purpose flour, baking soda, baking powder, salt, butter, light brown sugar, granulated sugar, vanilla extract, large eggs, creamy peanut butter, one 11 ounce bag of Baby Ruth or Snickers candy bars, chopped peanuts, chocolate chips and broken pretzels.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a whisk to sift together the dry ingredients, measuring cups and spoons a sharp knife and chopping board. You’ll also need two large sheet pans for baking the cookies, a spatula to move the warm cookies to a cooling rack.
  • I’m an avid baker and I’ve used a whisk to sift together dry ingredients successfully when making cookies, cakes, biscuits, breads and more. It works like a charm.
  • What candy bar is best for candy bar cookies? I’ve made these using both Snickers and Baby Ruth candy bars with great success so, feel free to adapt to your preference.
  • Should you choose to switch out the candy, depending on the make-up of the candy bar they may very well bake slightly differently. It’s important to keep an eye on them and adjust the baking time as needed.
  • It’s best to mix the candy, pretzels and peanuts into the dough by hand not using a mixer. The cookie dough is thick so take your time mixing until the mix-ins are evenly distributed.
  • Cookie dough is ideal for making in advance. It freezes well, and when using the freshest of dairy products, you can make this cookie dough and keep chilled in an airtight container for up to 1 week. When doing so, you can have the pleasure of baking fresh cookies any time you like.
  • Store Candy Bar Pretzel Cookies in an airtight container at room temperature for up to 4 days.
  • You can also freeze the cookie dough for up to 2 months.
  • You can also divide the cookie dough into rounds. Place onto a sheet pan and into the freezer. Once they’re frozen solid, package and you’ll have cookies to bake anytime you want. Bake from frozen per the recipe adding 5 minutes or so to the baking time.
Candy Bar Pretzel Cookies

More Southern Style Cookie Recipes to Make

Baking a fresh batch of cookies is always a good idea. These candy bar cookies can be frozen after baking for up to 1 month and then thawed when you’re in the mood for a sweet treat. More delicious cookies recipes you may like to try:


Candy Bar Pretzel Cookies

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Helpful Kitchen Items:

Candy Bar Pretzel Cookies

Prep Time20 minutes
Cook Time18 minutes
Cooling time1 hour
Total Time1 hour 38 minutes
Course: Dessert
Cuisine: American
Keyword: candy-bar-pretzel-cookies
Servings: 36 3- inch cookies
Calories: 245kcal
Author: Melissa Sperka


  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2/3 cup smooth peanut butter
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 11-oz bag Snickers bars or Baby Ruth bars cubed
  • 1 cup chopped pretzels
  • 1 cup cocktail peanuts roughly chopped
  • 1 cup milk chocolate chips


  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. 
  • Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
  • Add the dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
  • After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
  • Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed.
  • Use a 2 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet to allow room to spread. Press the centers to flatten slightly for even baking. (A 4 oz ice cream scoop will make jumbo cookies so, adjust baking time accordingly)
  • Bake for 18 minutes rotating the pans if needed, until golden.
  • Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.


Depending on the size you choose to make these cookies, the baking time may need to be adjusted slightly. Large cookies will take longer to bake, likewise smaller cookies, less time. 


Serving: 1cookie | Calories: 245kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 222mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I have made these before. Absolutely delicious! Gave my quilting friend some, she put in her freezer, and enjoyed them sparingly. Now I am planning to make more today. She said… if you happen to burn some, don’t throw them out. I’m here. Well I don’t plan on burning any, and she will be getting more. Thanks Melissa.

  2. 5 stars
    These cookies are a favorite at my home…we make them all the time! We do add some extra ingredients…crushed up potato chips. And I use a mix of whatever mini candy bars I have on hand – Twix, KitKat, Nestle Crunch, Snickers and Baby Ruth. We have renamed this recipe ‘Everything But the Kitchen Sink Cookies!’

  3. 5 stars
    Wonderful cookies! Due to the thickness of the batter, I chose to roll the batter into two long logs between wax paper overnight. I then sliced the logs into 1/4” slices and then rolled in balls and baked about 8-9 minutes.

  4. 5 stars
    We had a bucket of pretzel barrels which we didn’t like so I had to find a way to use some of them. This was perfect. Thanks for the great recipe

  5. 5 stars
    I always make cookies for my neighbors during the holidays. Usually, sugar cookies, snickerdoodles, almond crescents, that kind of thing. This year I wanted to mix it up so I tried this recipe! These are incredible and were such a hit! I made them for our neighbors, heck I even gave some to our mailman and carpet cleaning guy! These will be on repeat for years to come!

    1. 5 stars
      Ok just finished making these cookies and they are so yummy. Will be making these again. Thank you for your fabulous recipe.❤️

  6. 5 stars
    Made these recently and I’m telling you they are amazing !!! Tastiest cookie I ever baked. So many ingredients that you you get a mini workout incorporating all of the yummy candy, choc chips, etc.
    Will definitely make these again and again. Now I’m on the hunt for the best Chewy Oatmeal Raisin Cookie recipe.

  7. 5 stars
    A delicious cookie, I used salted butter and omitted the salt in the recipe. After I took them out of the oven, I sprinkled with sea salt. The salt really adds to the sweetness of all of the chocolate and caramel in the cookie. They taste amazing as they cool down

      1. Hi!
        These look terrific…was wondering if the pretzels soften as the cookies sit? Was thinking about caramelizing the pretzels first to keep moisture from getting to them. But, if they dont soften then I will make recipe as is. Thanks!

      2. HI Melissa
        Quick question if i omit the 2/3C. smooth peanut butter on the recipe will that effect the cookie.
        Thank you

      3. Hi, yes, it would. It’s a vital part and shouldn’t be omitted. You could likely replace with a different nut butter, if you prefer.

      4. I haven’t yet made these because of the Jif peanut butter recall!! ,😱😱 Yes, there are other brands out there but my husband only likes Jif. Well, I’m tired of waiting for the peanut butter situation to be resolved so I may just go to Costco and pick up the Kirkland brand which, I hear is really good. He can like it or lump it!! 😆😆 I’ll let you know how it goes and how they turn out.

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