Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Sweet & Salty Peanut Butter Cookies Recipe

Sweet & Salty Peanut Butter Cookies
Beginner

Prep Time: 30 Minutes

Skill Level: Beginner

Recipe Rating

Ingredients

  • 1 cup (2 sticks) butter or margarine
  • 1-1/2 cups sugar
  • 2/3 cup REESE'S Creamy Peanut Butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 4 to 5 cups (1/2 to 1 inch) broken pretzel pieces
  • 1/4 teaspoon coarse salt

Directions

  • 1. Heat oven to 350°F.
  • 2. 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.
  • 3. Bake 12 to 13 minutes or until light brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Makes about 48 cookies.
  • Simply Delicious

    See How to Videos

    Watch Videos
  • Become a Member Today

    Save Your Favorite Recipes

    Rate and Review to Share Your Experience

    Get Access to Our Exclusive Newsletter

    Create Your Account

Ratings & Reviews

    The major problem with this cookie is the crushed pretzels. They are a pain to roll the dough in, and they overwhelm and hide the fact that this is a really delicious little cookie. Solution from me: Do not bother crushing the pretzels. Bake the cookies without pretzels, and when they come out of the oven, GENTLY press a whole small pretzel twist onto the top. Cool. Yummy! Also, a 1-1/2 inch ball makes a cookie that's way too big. One inch is plenty.
    Wwoow so yummy ths receipee.and so easy
    Really easy to make and I can honestly say this is the best peanut butter cookie I've ever tasted and baked. It has a nice smooth texture and it's not overly crumbly. The sweet and salty combination is just great. I used salted peanuts because I didn't have any pretzels at hand and I reduced the sugar to 3/4 cup and it's sweet enough. My husband came home and he had five at once! This recipe is a keeper!!!
In English