These peanut butter pretzel cookie cups are peanut butter cookie cups stuffed with a piece of chocolate and topped with a mini pretzel twist!

If you’ve made my Rolo Cookie Cups, you’re going to love this sweet and salty pretzel variation too!

Why you’ll love this recipe:

If you’re a fan of all things sweet and indulgent, you’re in for a treat! Rich, melty chocolate and salty, crunchy pretzels get combined with the classic comfort of warm peanut butter cookies!

These easy cookie cups are a fool proof dessert and great for any occasion, including holidays, parties, and mid-week snacking! If you don’t want to use peanut butter cookie dough, easily opt for chocolate chip or sugar cookie dough instead!

Ingredients you’ll need:

Store-bought peanut butter cookie dough
Bite sized chocolates- I used Tony’s Chocolonely tiny tony variety pack
Mini pretzel twists

There’s something about bite-sized desserts that will always have my heart, especially when they only require 3 ingredients to make! Thanks to the shortcut of store-bought cookie dough, this recipe super quick to whip up!

It’s ridiculously easy to make these peanut butter pretzel cookie cups. Simply bake peanut butter cookie dough in a greased muffin tin, remove the pan from the oven and immediately press a piece of chocolate in the center, then top each one with a pretzel!

How to make the best peanut butter pretzel cookie cups:

Preheat your oven to 350 degrees F and grease a 24-cup mini muffin tin with non-stick cooking spray.
Cut your store-bought cookie dough along the perforated lines to create little squares of cookie dough.
Place one piece of cookie dough (or 1 tbsp if using homemade dough) into each muffin tin cavity. Bake for 12-14 minutes.
While the cookie cups are baking, unwrap your chocolates. Press a chocolate into the center of each cookie as soon as they come out of the oven.
Let the chocolate soften into the cookies for 2-3 minutes, then press a pretzel twist on top.
Let cool for 15 minutes before removing from the pan and enjoying!

My top tips:

PREP YOUR PAN: Be sure you’re greasing you muffin tin to prevent any sticking! Non-stick cooking spray is what I recommend using for ease, but softened butter would work as well.
COOKIE DOUGH: I love the convenience of store-bought cookie dough, especially the kind that comes in a rectangle with perforated lines. This way, it’s super easy to just cut along the lines and get perfectly portioned squares of cookie dough! You can also use the store-bought logs of cookie dough or make it from scratch! You’ll just add 1 tbsp of cookie dough into each muffin tin cavity.
CHOCOLATE VARIETY: Switch up your chocolate! You can use just about any bite-sized chocolate here. I went for a variety pack that has a variety of flavor ranging from caramel to milk chocolate, but you can use mini-Reese’s cups, Ghirardelli mini chocolates, or those individually wrapped Dove chocolates too!
PRESSING THE CHOCOLATES: I recommend unwrapping the chocolates while the cookie cups are baking so that you’re ready to press them into the cookies right when they come out of the oven and are still warm. The residual heat will soften the chocolates and make it easy to press the pretzels on top.
COOLING: Be sure to let the cookie cups cool in the pan. This will make them easier to remove and gives the chocolate a chance to firm back up. To remove, you can use a butter knife or an offset spatula to help pop them right out!
STORING: Any leftovers can be transferred to an airtight container and stored at room temperature for up too 5 days.

Looking for more sweet and salty recipes? Check these out!

Print Recipe