Candy Bar Pretzel Cookies
If you love sweet and salty desserts, these Loaded Candy Bar Pretzel Cookies are a must-try. Each bite is packed with crunchy salted pretzels, chopped candy bars, roasted peanuts, and plenty of melty chocolate chips. They’re the ultimate indulgent cookie, thick, chewy, and bursting with flavor. Perfect for bake sales, cookie swaps, or satisfying your candy bar cravings, these cookies are guaranteed to impress every chocolate and cookie lover alike.
Easy Candy Bar Pretzel Cookies Recipe
These sweet and salty candy bar cookies are a dream to make. You may have heard of pub cookies which include beer or stout in the dough. These cookies are far superior to that flavor profile, family friendly and chock full of pretzels, peanuts, chocolate chips and candy bar pieces. The sweet aroma of these homemade cookies wafting through the house while baking can only be eclipsed by the first bite of warm, chewy and sweet goodness. It’s absolutely heavenly. Pour yourself a cup of coffee or milk and enjoy!
Checkout this quick list of ingredients you’ll need to make Candy Bar Pretzel Cookies: (Scroll down for the full printable recipe card.)
- Flour – All purpose flour forms the base of the cookie dough.
- Leavening – Baking soda, baking powder and salt give lift to the cookies while baking.
- Butter – Unsalted butter adds flavor and moisture.
- Sugar – This recipe uses two types of sugar. A combination of light brown sugar and granulated sugar (white sugar) for sweetness.
- Flavoring – One tsp vanilla extract balances the flavor.
- Whole Eggs – Large eggs stabilize the dough.
- Peanut Butter – Creamy peanut butter gives the cookie dough a creamy texture.
- Candy Bar – Baby Ruth or Snickers candy bars.
- Mix-ins – Peanuts, chocolate chips and broken pretzel pieces for the sweet and salty taste.
How to Make the Best Candy Bar Pretzel Cookies
- Heat Oven and Prepare Pans – Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Sift Dry Ingredients – Use a whisk to sift together the all-purpose flour, baking powder, baking soda and salt.
- Creamed Ingredients – Using an electric mixer cream together the butter, light brown sugar, granulated sugar, peanut butter and vanilla extract in a separate bowl until smooth, fluffy and light beige in color.
- Add the Eggs – Add one egg at a time beating well after each addition.
- Combine – Add the flour mixture gradually while beating on low speed until all of the dry ingredients have been added.
- Add the Mix-ins – By hand, stir the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter.
- Divide the Cookie Dough – Use a scoop to separate the dough. Place the dough rounds at least 3-inches apart on the prepared baking sheet.
- Oven – Bake per the baking time in the recipe until lightly golden brown.
- Cool on the cookie sheet for 3 minutes, then remove to a cooling rack to cool completely.
Kitchen Equipment to Make Candy Bar Pretzel Cookies
- A hand mixer or a stand mixer.
- Large bowl, medium bowl.
- Balloon whisk to sift together the dry ingredients. ‘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.
- Measuring cups and spoons.
- 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 wire rack to cool.
Recipe Variations, Tips and Substitutions
- Candy Bar – 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 the candy to suit your preference.
- Adjust Baking Time as Needed – 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.
- Stir Mix-in By Hand – 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.
- Chocolate – You could use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips.
- Alternate Baking Chips – You could swap out some of the chocolate chips with butterscotch chips or peanut butter chips.
- Pretzels – You can use whole mini pretzels, pretzel sticks or square pretzels.
- Pretzel Substitution – You could use potato sticks in place of pretzels.
- Extra Chips – You can reserve some chocolate chips to press onto the top of each cookie just before baking. (Or use extra chocolate chips).
Storage and Leftovers
- Make-Ahead Tip – 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 bake fresh cookies any time you like.
- Leftovers – Store Candy Bar Pretzel Cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing Cookie Dough – You can also freeze the cookie dough for up to 3 months. You can also divide the cookie dough into balls. Place scoops of dough onto a sheet pan and into the freezer to flash freeze. Once they’re frozen solid, package in plastic freezer bags or a freezer safe container. Bake from frozen per the recipe adding 5 minutes or so to the baking time.
- Freezer Storage – You can freeze baked cookies for up to 2 months. Thaw in the fridge or on the counter and enjoy. You can also pop them into the microwave to warm them slightly.
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:
- This recipe for Everybody’s Favorite Loaded Chunky Cookies turns one cookie dough into three different cookies.
- Chewy Caramel Rum Macaroon Cookies have that caramel coconut combination that makes them impossible to resist.
- Loaded Butterscotch Toffee Pecan Cookies are rich and decadent just like a butterscotch cookie should be.
- Loaded Oatmeal Chocolate Chip Cookies recipe adds pecans and chocolate chips to the mix for a fusion oatmeal cookie.
- Peanut Butter Snickers Cookies are another candy bar cookie favorite.
- Butter Pecan Cookies are a Southern favorite done right.
- You may also enjoy this recipe for Candy Bar Cookie Muffins from Hip Foodie Mom.
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Helpful Kitchen Items:
Candy Bar Pretzel Cookies
Servings: 36 3- inch cookies
Calories: 245kcal
Ingredients
- 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 (white sugar)
- 2/3 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 2 large eggs
- 1 11-oz bag mini Snickers candy bars or mini Baby Ruth candy bars cubed
- 1 cup chopped pretzel pieces
- 1 cup cocktail peanuts roughly chopped
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Use a whisk to sift together the all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In the large bowl of a stand mixer cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla extract. Beat for 2-3 minutes until smooth, fluffy and light beige in color.
- Add the eggs one at a time beating well after each addition. Stop and scrape the bowl periodically, so all of the ingredients fully combine.
- Add the dry flour mixture gradually while beating on low speed, until all of the dry ingredients have been added. Stop periodically to scrape the sides of the bowl.
- After all of the dry ingredients have been added, increase the speed of the mixer and beat for 30-60 seconds.
- Use a large non-stick spatula or spoon to stir the cubed Snickers bars, pretzel pieces, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed.
- Use a 1 1/2 Tbsp ice cream scoop or cookie scoop to separate the dough into round balls.
- Place the dough balls at least 3-inches apart on the prepared sheet pans to allow room for spreading.
- Press the centers to flatten slightly for even baking. (A bigger scoop will make jumbo cookies, adjust baking time accordingly.)
- Bake for 18 minutes rotating the pans if needed, until lightly golden brown.
- Cool on the cookie sheet for 3 minutes, then remove to a wire rack to cool completely.
Notes
- Candy Bar – 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 the candy to suit your preference.
- Adjust Baking Time as Needed – 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.
- Stir Mix-in By Hand – 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.
- Chocolate – You could use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips.
- Alternate Baking Chips – You could swap out some of the chocolate chips with butterscotch chips or peanut butter chips.
- Pretzels – You can use whole mini pretzels, pretzel sticks or square pretzels.
- Pretzel Substitution – You could use potato sticks in place of pretzels.
- Extra Chips – You can reserve some chocolate chips to press onto the top of each cookie just before baking. (Or use extra chocolate chips).
- 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.
Nutrition
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!
I wonder how these would be with the new Brownie stuffed Snickers bars!
I have full size snickers bars. How many do I use? They are 1.86oz each. Im guessing prob maybe 5.5 of them to try and get close to 11oz?
Thanks!!!! Can’t wait to taste them!!!!
I would think 4-5 would work.
Are you able to freeze these cookies & if so for how long?
You can freeze the dough for up to 2 months. If you mean baked cookies, you could freeze them after cooling for up to one month.
Crazy good! I left the nuts extra nuts out and used peanut butter snicker bars. So so yummy. My new favorite 😍
Thanks so much!
I’ve made these cookies and they are delicious. Plan to make them again for Christmas. I have had several requests for them.
We love these too, thank you so much!
Will the pretzels soften if the dough is made ahead of time, refrigerated
and baked a few days later?
They should do fine.
May I use self rising flour in this recepie?
I haven’t made these cookies using self-rising flour. If you try it, keep in mind, it’s important to leave out the other leavening ingredients and salt. If you try it, let us know how it goes.
My family and friends flipped over these cookies. I put the candy bars in the freezer for about 30 minutes before chopping. The chocolate doesn’t melt in my hand while chopping.
I’m so happy you all loved these, thank you! (Great tip!)
Have you ever used any egg and butter substitutes in making these? We have two grand kiddos who are highly allergic to dairy and eggs. I’ve used Earth Balance spread for butter in some quick breads/muffin recipes and used ground flax seed meal/water for the egg and they turned out better than I expected but I’ve never tried making cookies,
Hi Rita, that’s a great question. I haven’t tested either of those ingredients in this recipe. If you try it, I’d love to know how it goes!
Hi,
I am going to try these. They look amazing! What size cubes do you cut the candy bar into?
Thanks,
Gloria
I don’t measure the cubes, guessing around 1/4 inch There’s no wrong size with the exception of actually chopping the candy bar. If you chop it too small, it will bake differently and you won’t even know it’s in the dough. When in doubt, go slightly larger, not smaller.
Absolutely love this recipe, I also added 1/2 cup of heath bar crumbles…Why not?! Go big or go home
Love it, thanks!
OMG. The best cookies. My husband ate my peanuts before I could use them, so I put skor chipsets in instead. It’s a big batch so I froze some cookie dough and get it to my 2 sons so they could make them with their kids. Yum.
Wonderful, thanks so much.This cookie dough freezes like a dream, well done!
Would the cookie still work if the peanuts were omitted? Or could they be finely chopped or ground without changing the texture? I have a bunch of nut haters in this house. I could just mix this dough and eat it! Thank you.
You can leave out the peanuts, sure.
Thank you so much.
Just baked your cookies, Melissa. They are awesome. Thank you so much. Looking forward to trying other recipes!!
Welcome, Paulette, thank you!
I’ve made these twice and both times the candy fans out and spreads on the bottom. What am I doing wrong? I love them but they don’t turn out great with the c as body chunks.
You may be chopping the candy too small. Try larger chunks.
Mine busted open… like the candy bar melted everywhere… how can I prevent this from happening in the future?!
I’ve not had that particular issue before. The candy pieces may be too small, try larger pieces and make sure you’ve evenly distributed it throughout the dough.
They look delicious. I am sure my boys will love them.
Would they still work if I omit the candy bars?
They would not be the same no, that’s an important ingredient.
Does anyone know if the type of nuts can be changed and the milk chocolate chips substituted to dark without destroying how delicious these cookies are?
You can do that, sure.
Absolutely delicious!! Thank you for sharing with us!!
Wonderful, I’m so happy you enjoyed these, thank you!
That’s it! I’m making these!
Have fun, Lisa!
I just made these cookies. They are ridiculously delicious! Peanut buttery, chocolatey, chewy in the middle and crisp on the edges. You need to make these……now.
I’m so happy you loved these, thank you!
Omgoodness, I cant wait to try these!
looking forward to your recipes
Welcome!
Melissa, the cookies look wonderful and I am going to try them. Question, can the cookie dough be frozen to cook at a later day? I am making cookies ahead for Christmas.
Hi Vivian, yes, it sure can be frozen. You know the drill, pack into an airtight container and thaw in the fridge overnight.