These Caramel Peanut Butter Pretzel Cookies are an over the top dessert that’s a must for your holiday baking!
CARAMEL PEANUT BUTTER PRETZEL COOKIES!
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Do you love peanut butter cookies? If so, you will go crazy over these Caramel Peanut Butter Pretzel Cookies. How do I know, my peanut butter loving hubby loves these cookies.
The peanut butter cookies are delicious by themselves, but the caramel bits and crushed pretzels take them to a whole new level with added sweet and salty flavors.
With the holidays here, cookie baking is in full swing and these Caramel Peanut Butter Pretzel Cookies are perfect for a cookie exchange party or as holiday gifts.
Easy, delicious and inexpensive to make, these cookies make excellent holiday gifts.
Really, who needs a reason to make these awesome cookies. Make them anytime for a sweet snack.
Be sure not to over bake these cookies. I also recommend using fresh baking soda and baking powder in order to get the best results.
If you have any cookies left over (which I would be surprised if you did) store them in an airtight container to keep them fresh.
Go ahead and bake up a batch today!
- 1/2 cup (8 Tablespoons) butter, softened
- 1/2 cup peanut butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla
- 2 Tablespoons buttermilk (or regular milk)
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed mini pretzels
- 1/2 cup caramel bits
- Preheat the oven to 350 degrees F. Cover a cookie sheet with parchment paper or spray a cookie sheet with cooking spray.
- In a large bowl mix together butter, peanut butter, white sugar and brown sugar. Mix in vanilla and buttermilk (or milk.)
- In a separate bowl stir together flour, baking powder, baking soda, and salt.
- Add the flour mixture into the peanut butter mixture. Stir until just combined.
- Stir in pretzels and caramel bits until thoroughly distributed.
- Drop by tablespoonful onto a cooking sheet covered with parchment paper.
- Bake for 10 minutes.
- Cool on a baking rack.