Home » Holiday Recipes » Candy Bar Pretzel Cookies

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

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

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. 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!!!!

      1. 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.

  2. 5 stars
    Crazy good! I left the nuts extra nuts out and used peanut butter snicker bars. So so yummy. My new favorite 😍

  3. I’ve made these cookies and they are delicious. Plan to make them again for Christmas. I have had several requests for them.

      1. Will the pretzels soften if the dough is made ahead of time, refrigerated
        and baked a few days later?

    1. 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.

  4. 5 stars
    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.

  5. 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,

  6. Hi,
    I am going to try these. They look amazing! What size cubes do you cut the candy bar into?

    1. 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.

  7. 5 stars
    Absolutely love this recipe, I also added 1/2 cup of heath bar crumbles…Why not?! Go big or go home

  8. 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.

  9. 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.

  10. Just baked your cookies, Melissa. They are awesome. Thank you so much. Looking forward to trying other recipes!!

  11. 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.

  12. Mine busted open… like the candy bar melted everywhere… how can I prevent this from happening in the future?!

    1. 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.

  13. 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?

  14. 5 stars
    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.

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating