Candy Bar Pretzel Cookies

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ByMelissa July 10, 2019October 31, 2023

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Easy Candy Bar Pretzel Cookies Recipe

Warm cookies and a tall glass of cold milk just never gets old. I think it’s one of those simple pleasures in life that should be savored. These homemade candy bar pretzel cookies are fantastic for the salty and sweet fans in your life. The smell of homemade cookies baking can only be eclipsed by the first bite of warm, chewy and sweet goodness. It’s absolutely heavenly.

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How to Make the Best Candy Bar Pretzel Cookies

Ingredients you’ll need to make homemade Candy Bar Pretzel Cookies: All purpose flour, baking soda, baking powder, salt, butter, light brown sugar, granulated sugar, vanilla extract, large eggs, creamy peanut butter, one 11 ounce bag of Baby Ruth or Snickers candy bars, chopped peanuts, chocolate chips and broken pretzels.
Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a whisk to sift together the dry ingredients, measuring cups and spoons a sharp knife and chopping board. You’ll also need two large sheet pans for baking the cookies, a spatula to move the warm cookies to a cooling rack.
I’m an avid baker and I’ve used a whisk to sift together dry ingredients successfully when making cookies, cakes, biscuits, breads and more. It works like a charm.
What candy bar is best for candy bar cookies? I’ve made these using both Snickers and Baby Ruth candy bars with great success so, feel free to adapt to your preference.
Should you choose to switch out the candy, depending on the make-up of the candy bar they may very well bake slightly differently. It’s important to keep an eye on them and adjust the baking time as needed.
It’s best to mix the candy, pretzels and peanuts into the dough by hand not using a mixer. The cookie dough is thick so take your time mixing until the mix-ins are evenly distributed.
Cookie dough is ideal for making in advance. It freezes well, and when using the freshest of dairy products, you can make this cookie dough and keep chilled in an airtight container for up to 1 week. When doing so, you can have the pleasure of baking fresh cookiesany time you like.
Store Candy Bar Pretzel Cookies in an airtight container at room temperature for up to 4 days.
You can also freeze the cookie dough for up to 2 months.
You can also divide the cookie dough into rounds. Place onto a sheet pan and into the freezer. Once they’re frozen solid, package and you’ll have cookies to bake anytime you want. Bake from frozen per the recipe adding 5 minutes or so to the baking time.

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More Southern Style Cookie Recipes to Make

Baking a fresh batch of cookies is always a good idea. These candy bar cookies can be frozen after baking for up to 1 month and then thawed when you’re in the mood for a sweet treat. More delicious cookies recipes you may like to try:

This recipe for Everybody’s Favorite Loaded Chunky Cookies turns one cookie dough into three different cookies.
Chewy Caramel Rum Macaroon Cookies have that caramel coconut combination that makes them impossible to resist.
Loaded Butterscotch Toffee Pecan Cookies are rich and decadent just like a butterscotch cookie should be.
Loaded Oatmeal Chocolate Chip Cookies recipe adds pecans and chocolate chips to the mix for a fusion oatmeal cookie.
Peanut Butter Snickers Cookies are another candy bar cookie favorite.
Butter Pecan Cookies are a Southern favorite done right.
You may also enjoy this recipe for Candy Bar Cookie Muffins from Hip Foodie Mom.

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5 from 14 votes

Prep Time20 minutes mins

Cook Time18 minutes mins

Ingredients

2 cup all-purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup butter softened
1 cup light brown sugar
1 cup granulated sugar
2/3 cup smooth peanut butter
2 tsp pure vanilla extract
2 large eggs
1 11-oz bag Snickers bars or Baby Ruth bars cubed
1 cup chopped pretzels
1 cup co*cktail peanuts roughly chopped
1 cup milk chocolate chips

Instructions

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
Using an electric stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color.
Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
Add the dry ingredients gradually while beating on low speed continue until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
Use a large non-stick spatula or spoon to mix the cubed Snickers bars, pretzels, peanuts, and chocolate chips into the batter by hand. The batter will be stiff. Mix until the ingredients are evenly distributed.
Use a 2 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet to allow room to spread. Press the centers to flatten slightly for even baking. (A 4 oz ice cream scoop will make jumbo cookies so, adjust baking time accordingly)
Bake for 18 minutes rotating the pans if needed, until golden.
Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.

Notes

Depending on the size you choose to make these cookies, the baking time may need to be adjusted slightly. Large cookies will take longer to bake, likewise smaller cookies, less time.

Nutrition

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