These salted pretzel peanut butter bourbon chocolate chip cookies are crunchy, chewy, and so flavorful! The bourbon adds just a kick of flavor, without being too dominant. A fun option for Father’s Day or cookie swaps!
Peanut Butter Bourbon Chocolate Chip Cookies
Which is crazy because they make such a delicious combination! And I’ll definitely be making more recipes with this flavor combo in the future. Aka making up for lost time!
But for now, let’s focus on these crazy delicious bourbon peanut butter cookies! They’re definitely a maximalists dream come true because they’re loaded with chocolate chips, chocolate chunks, 3 shots of bourbon, a pinch of cinnamon, peanut butter, mini pretzels, and flaky sea salt! So yeah, if you’re a “more is more” kind of person, you’ll love these cookies!
Can I leave out the Bourbon?
Please don’t! I understand not everyone drinks, but that’s why I have TONS of other peanut butter cookie recipes for you in my recipe archives. This recipe was developed to include bourbon, so leaving it out will alter the taste and texture. May I suggest you browse my other peanut butter cookie recipes? A few great options would be my bakery-style peanut butter chocolate chip cookies or my soft-batch peanut butter chocolate chip cookies! Just add pretzel pieces on top before baking!
Best bourbon for Baking?
Honestly, use what you have on hand! And if you don’t have anything on hand, buy something you’d enjoy drinking or baking other recipes with. You can also buy those mini bottles they sell at the liquor store! They’re a great option if you don’t drink or use bourbon often and want just enough for this recipe. Personally, I use Bulleit bourbon because it’s what we have on our bar cart.
Do I have to chill the dough?
Yes, but only for 30 minutes! Or up to 48 hours. Chilling the dough is going to give you BIG thick bakery-style cookies, like the ones you see here in my photos. If you skip the chilling process, you’ll still have some delicious cookies on your hands, but they’ll spread A LOT in the oven.
Make them Extra Pretty…
As soon as your cookies come out of the oven, press some extra chocolate chips or chocolate chunks on top! You can even add more pretzel pieces if there’s room on the cookies. And of course, sprinkle them with flaky sea salt!!! These little additions give the cookies extra pizzazz and make them look like they came from a fancy bakery!
Pro tip: If you chill longer then 2 hours, allow your dough to sit at room temperature for about 15 minutes before scooping.
More Peanut Butter Recipes:
- Chocolate Covered Peanut Butter Cheesecake
- Creamy Milk Chocolate Peanut Butter Pie
- Easy Peanut Butter Fudge
- Thick and Chewy White Chocolate Peanut Butter Blondies
- Salted Chocolate Peanut Butter Truffles
Salted Pretzel Peanut Butter Bourbon Chocolate Chip Cookies
Yield 2 dozen cookies
These salted pretzel peanut butter bourbon chocolate chip cookies are crunchy, chewy, and so flavorful! The bourbon adds just a kick of flavor, without being too dominant. A fun option for cookie swaps!
- 3 cups flour (360 grams)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 cup creamy peanut butter (269 grams)
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 cup (199 grams) granulated sugar
- 3/4 cup (142g) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3 and 1/2 Tablespoons bourbon or whiskey
- 1 cups semi-sweet chocolate chips, plus extra for decorating
- 1 cup semi-sweet chocolate, roughly chopped into chunks
- 1 cup mini hard pretzel twists, roughly chopped
- Flaky sea salt, for sprinkling
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the peanut butter and butter until smooth.
- Gradually add in both sugars, one at a time, and beat until well combined, about 2 minutes.
- On low speed, add in the eggs and egg yolk, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed. Beat in the vanilla and bourbon.
- Gradually add in the dry ingredients, beating on low speed until just combined. Turn the mixer off.
- Using a rubber spatula, fold in the chocolate chips and chocolate chunks.
- Using a large cookie scoop, scoop out 1/4 cup portions of the cookie dough and roll it into balls. Place the balls on the prepared baking sheets, leaving at least 2-inches between each cookie for spreading.
- Gently press pretzels pieces down on top of each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven.
- Bake, one tray at a time, for 14 to 16 minutes, or until golden brown and set. Repeat with all cookie dough.
- When the cookies come out of the oven, press a few extra chocolate chips and/or chocolate chunks on top while they’re still warm, and sprinkle with sea salt, if desired. Serve warm or cooled!
- If you’re not using a digital scale to weigh your ingredients, you may want to reduce the flour to 2 and 1/2 cups. Fluff up your flour first, then gently spoon it into the measuring cup and level it off with a knife. But for best results, weigh your ingredients.
- Do not use natural peanut butter for this recipe. I recommend a regular creamy peanut butter like JIF or Skippy.
- I have not tested this recipe with crunchy peanut butter and do not know how it will work.
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