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Sweet & Salty Peanut Butter Cookies
Beginner
Sweet & Salty Peanut Butter Cookies
Prep Time: 30 Minutes
Skill Level: Beginner

Everybody's Rating:

Nutritional Information
Sweet & Salty Peanut Butter Cookies

Ingredients

  • 1 cup 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 REESE'S Peanut Butter Chips
  • 4 to 5 cups broken pretzel pieces
  • 1/4 teaspoon coarse salt
Sweet & Salty Peanut Butter Cookies

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.

Facebook Comments

Sweet & Salty Peanut Butter Cookies HERSHEY'S Kitchens 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!!!
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