Candy Bar Pretzel Cookies

Course Dessert

Cuisine American, Southern

Keyword candy-bar-pretzel-cookies

Prep Time 20

Cook Time 18

Cooling time 1

Total Time 1 38

Servings 3- inch cookies

Calories 245kcal

Author Melissa Sperka

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