Sweet Salty Peanut Butter Chip Cookies

Name: Sweet Salty Peanut Butter Chip Cookies Recipe | Hersheyland
Prep time: 30 min
Total time: 120 min
Yield: 48 cookies
Ingredients: 1 cup butter or margarine (2 sticks), softened; 1 1/2 cups sugar; 2/3 cup REESE’S Creamy Peanut Butter; 2 eggs; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 2/3 cups REESE'S Peanut Butter Chips (10 oz pkg.); 4 to 5 cups broken pretzel pieces (1/2 to 1 inch); 1/4 tsp coarse salt (optional)

Skill Level: Beginner

Peanut butter chip cookies just stepped up their game with help from salty, crunchy pretzel pieces. You'll love this beginner-friendly sweet salty peanut butter chip cookies recipe that features both REESE'S Creamy Peanut Butter and REESE'S Peanut Butter Chips. Want to make your Sweet Salty Peanut Butter Chip Cookies even more special? Experiment with flavored baking chips — think butterscotch or chocolate — or decorate with sprinkles to make this recipe party-ready. While you've got the peanut butter out, whip up these REESE'S Candy Double Peanut Butter Cookies.

Ingredients & Directions

Yields:: 48 cookies

Prep:: 30 Min.
Bake:: 12 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

butter or margarine (2 sticks), softened
1 1/2 cups

sugar
2/3 cup

REESE’S Creamy Peanut Butter
2

eggs
1 tsp

vanilla extract
2 1/2 cups

all-purpose flour
1 tsp

baking soda
1 2/3 cups

REESE'S Peanut Butter Chips (10 oz pkg.)
4 to 5 cups

broken pretzel pieces (1/2 to 1 inch)
1/4 tsp

coarse salt (optional)

READY TO MAKE THIS?

You'll Need 

Oven

Bowl

Mixer

Measuring Cups

Rubber Scraper

Cookie Sheet

Wire Rack

Directions

Heat oven to 350°F.

Beat butter, sugar and peanut butter in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour and baking soda; add to butter mixture, blending well. Stir in peanut butter chips. Shape dough into 1-1/2 inch balls; roll in pretzel pieces, lightly pressing pretzels into dough. Place on ungreased cookie sheet. Lightly sprinkle unbaked cookies with salt, if desired.

Bake 12 to 13 minutes or until light brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

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