Peanut Chocolate Pretzel Cookies

Peanut chocolate pretzel oatmeal cookies. Whew, that’s a (delicious) mouthful. In an effort to combine a handful of my favorite ingredients, while keeping a twinge of healthiness too, this cookie recipe was born. You could call these “Everything Under the Kitchen Sink” cookies, although I opted out after my roommates conferred that the established title sounded anything but yummy.

“How about ‘Better Than Sex’ cookies? Wait, nah, that doesn’t really match the theme of your blog,” said the other Grace that lives in my apartment. It was a tempting title.

This ingredient combo. reminds me of a Snickers in cookie form with the added bonus of crunchy, salty pretzels on top. The cookies are pretty filling too because of the oats and whole wheat flour. Let’s just pretend these are healthy now. Three fresh out of the oven cookies and a handful of pretzels later, dinner needn’t be worried about. A couple in the morning with a side of coffee for dipping, and breakfast was taken care of too. Hey, ’tis the season for cookies, right?

Peanut Chocolate Pretzel Cookies

Yield: 3 - 3 1/2 dozen


  • -2 cups white whole wheat flour
  • -1 tsp. baking soda
  • -1 tsp. baking powder
  • -1/2 scant tsp. salt
  • -1 1/2 cups rolled oats
  • -2 sticks butter, room temp.
  • -3/4 cup granulated sugar
  • -1 cup firmly-packed dark brown sugar
  • -2 large eggs
  • -1 tsp. vanilla extract
  • -12 oz. semisweet chocolate chunks
  • -1 cup thin salty pretzels, broken into tiny pieces
  • -1/2 cup salted peanuts, halved or roughly chopped


  1. In large bowl, mix flour, salt, baking powder, baking soda and oats.
  2. In another large bowl, beat butter and sugars together. Add vanilla and eggs, and beat until thoroughly combined.
  3. Slowly add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chunks and peanuts.
  4. Spray cooking sheet. Place 2 Tbsp. dough balls, slightly flattened, on baking sheet. Sprinkle pretzel pieces on top of each cookie, slightly pressing the pretzels into the dough. Bake 12-13 minutes, until edges are golden brown*.
  5. Cool on wire racks.
  6. *Top of cookie may appear doughy, but be careful not to overcook. Cookies will firm as they cool.

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  • Reply
    December 14, 2011 at 7:20 am

    These are so pretty! Yummy.

  • Reply
    The Candid RD
    December 14, 2011 at 7:27 am

    I kid you NOT, yesterday I wrote a blog post about cookies I am calling “Everything BUT the Kitchen Sink” and they were based on one of YOUR recipes!! How ironic, right?! I’ll be posting it sometime next week 🙂
    Anyway, these cookies sound amazing an dI may have to try these next!

  • Reply
    Nicole, RD
    December 14, 2011 at 10:37 am

    Grace, will you marry me? YUM!

  • Reply
    December 14, 2011 at 12:38 pm

    What interesting cookies, though I’m certain they must tastes out of this world! I adore a good interesting recipe.

  • Reply
    December 14, 2011 at 11:36 pm

    I’ve been wanting to make chocolate covered pretzel inspired cookies for awhile now. These look phenomenal 🙂

  • Reply
    Miso Soup « Food-Fitness-FreshAir
    December 17, 2011 at 11:24 am

    […] between the multiple Thanksgiving dinners, the chocolate chunk pretzel oatmeal cookies, and the butternut squash mac & cheese, I decided it was time for a much needed lightened-up […]

  • Reply
    Nicole, RD
    December 20, 2011 at 10:56 pm

    Made these tonight…SO GOOD!

    • Reply
      Grace Dickinson
      December 21, 2011 at 9:53 am

      Yes! So addicting. Glad they turned out well for you.

  • Reply
    Peanut Chocolate Pretzel Oatmeal Cookies | Prevention RD
    December 22, 2011 at 6:02 am

    […] Peanut Chocolate Pretzel Oatmeal Cookies from Food, Fitness, FreshAir […]

  • Reply
    Peanut Chocolate Chip Pretzel Oatmeal Cookies | A Nerd Cooks
    December 27, 2012 at 2:43 pm

    […]  Then pop them in the freezer!  Anyway, on to the cookies. This recipe was found on the blog Food~Fitness~FreshAir. You’ll need: 2 cups whole wheat flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt […]

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