Total Time
Prep 30 mins
Cook 13 mins

Delicious chunky cookies that are easy to make and disappear in a snap! My long-time friend Barb brought them to our New Year's Eve party and they were the hands-down favorite of a huge buffet table. Cook's note: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels.
  3. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheet. Bake 10 - 13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake. Cool one minute on baking sheet. Cool completely on wire racks. Store in tightly covered container.
Most Helpful

Very good and satisfying cookie. Nice and chunky and sweet/salty combination is great. This makes tons of cookies, so unless you have a crowd to feed, you could probably halve the recipe. Also, I liked that you told chefs to keep the preztels chunky; it makes a difference. Watch the baking time on this. My oven is perfectly set up and calibrated and ten minutes was almost too long! These burn easily. Made for Football Pool 2010.

pamela t. November 01, 2010

These cookies are great! I definitely agree with the comment of make sure you don't bake them too long. The ones that I thought I underbaked are the ones that tasted the best. I love the pretzel/chocolate combination. I will be making these again! Thanks for the recipe!

Shelby Jo February 23, 2008

Makes a lot of wonderful cookies. I used an ice cream scoop and flattened the dough with my fingers on the cookie sheet. These freeze well.

Kate57 February 18, 2008

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