Double White Chocolate Pretzel Peanut Butter Cookies with Sea Salt

Ok, so I've made these before, a couple of years ago, but apparently there were too many people (see: my dear pregnant sister) who didn't get any and were unaware that these gems were around. That being said, I got a lovely request/demand that I make these again.

These cookies are the bees knees, m'friends. Sweet and salty? It's like my favorite combination... EVER. I added a couple of things to the original recipe to make them, I think, better. So, enjoy!


  • 1 stick softened butter, 8 tablespoons
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup white chocolate chips, to melt
  • 1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup broken pretzel pieces
  • 1 Cup additional white chocolate chips
  • 1/2 Cup chocolate chips
  • 1/2 Cup peanut butter chips


  1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.
  2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips and the peanut butter chips and chocolate chips. With a cookie scoop, scoop dough onto a parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.