Pretzel Peanut Butter Chocolate Chip Cookies
Serves: 14
If you can't find peanut butter chips, simply double the chocolate chips and add a spoonful of peanut butter in with the butter at the start of the recipe.
  • 110g unsalted butter, softened
  • 100g caster sugar
  • 100g soft light brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 195g plain flour
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon table salt
  • 70g peanut butter chips
  • 70g dark chocolate chips
  • 50g salted pretzels, plus extra to top
  1. Using a stand mixer (or a hand mixer and a large bowl) beat the butter and sugars together until pale and fluffy. With the mixer still running, add the egg and then the vanilla paste. In a separate bowl, whisk together the flour, bicarbonate of soda and table salt with a fork, then add all at once to the wet mix.
  2. Place the pretzels in a food bag and lightly bash with the end of a rolling pin. You are looking for smashed up pieces of pretzel rather than pretzel dust. Fold the bashed pretzels into the cookie dough along with the peanut butter chips and chocolate chips, then cover with cling film and chill the dough for at least 1 hour, however I left mine overnight.
  3. When you are ready to bake the cookies, take the dough out of the fridge to warm up slightly. Preheat the oven to 150oc/130oc fan and line two large baking sheets with baking parchment. Roll the cookie dough into 50g balls and space well apart on the trays. Top each cookie with a whole pretzel then bake in the oven for 20 to 25 minutes until slightly golden around the edges.
  4. Remove from the oven and leave to cool on the trays for 5 minutes before lifting onto a wire rack to cool completely.
Recipe by Victoria Sponge Pease Pudding at