Sweet and Salty Cookies! Soft, chewy cookies jam-packed with the coolest mix of peanut butter cups, crunchy salty pretzels, and rich dark chocolate chips. And guess what? These cookies are extra soft and totally delish because they're made with pudding mix. But wait, there's more! The edges are crispy while the centers are super soft, creating the ultimate texture party in your mouth.
Now, let's talk flavor combos. Imagine the salty crunch of pretzels teaming up with the creamy goodness of peanut butter cups—it's like a flavor explosion that'll have you doing a happy dance! Plus, this recipe is so easy-peasy, no chilling required. It's basically the superhero of cookie recipes, swooping in to save the day when you need a quick and delicious treat! Who doesn't love salty cookies?
So, whether you're hanging with your friends or just treating yourself, these cookies are the ultimate snack for anyone who loves a little salty-sweet action. Go ahead, grab a batch of these cookies and let the fun begin!
Love salty sweet and cookies? Check out my Cornflake Slice, Espresso Chocolate Cookies, Christmas blondies, smores blondies, cookies n cream cookies, and Pistachio Blondies.
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Why you'll love this recipe
- Irresistible Salty-Sweet Flavor Combo: One of the most beloved aspects of this recipe is its magical blend of sweet and salty flavors. The combination of creamy peanut butter cups with crunchy pretzels creates a taste sensation that hits all the right notes on your taste buds. It's a harmonious marriage of contrasting flavors that keeps you coming back for more, satisfying both your sweet tooth and your craving for something savory. Salty cookies are the best!
- Pudding Mix Magic: The addition of pudding mix isn't just a fun twist—it's a game-changer for texture and flavor. Not only does it contribute to the soft, chewy texture of the cookies, but it also infuses them with a subtle hint of vanilla goodness. It's like a secret ingredient that takes these cookies from ordinary to extraordinary, making each bite a delightful experience for your palate.
- Convenience Without Compromise: Let's face it, we all love delicious treats, but we don't always have the time or patience for lengthy recipes. That's where this recipe shines! With no chilling required, it's a breeze to whip up a batch of these delectable cookies whenever the craving strikes. If you love fun cookies, check out my cereal cookies!
Equipment
A Kitchen scale is always a great tool to have in the kitchen! You don't have to worry about measuring your flour the right way and it makes cleanup a breeze! Scaling the ingredients can ensure the texture is perfect.
Ingredients
What you'll need for this salty cookie recipe!
- Instant Pudding Mix: The pudding mix needs to be instant and serves multiple purposes in this recipe. Firstly, it acts as a thickening agent, contributing to the soft and chewy texture of the cookies. Secondly, it adds a subtle yet delightful vanilla flavor that enhances the overall taste profile. Instant pudding mix is preferred over cook-and-serve varieties because it dissolves quickly and evenly into the cookie dough, ensuring consistent results with minimal effort.
- Dark Brown Sugar: Dark brown sugar is a key ingredient that brings depth and richness to the cookies. Unlike granulated sugar, brown sugar contains molasses, which not only provides sweetness but also adds moisture and a hint of caramel flavor. Opting for dark brown sugar, as opposed to light brown sugar, intensifies these qualities, resulting in cookies that are moist, flavorful, and slightly chewy.
- Dark Chocolate Chips: The inclusion of dark chocolate chips serves a dual purpose in balancing the sweetness of the peanut butter cups and enhancing the overall flavor profile of the cookies. While peanut butter cups add a rich sweetness to the dough, dark chocolate chips provide a contrasting bitterness that helps to cut through the sweetness, preventing the cookies from becoming overly cloying. Additionally, dark chocolate is known for its deeper, more intense cocoa flavor, which adds complexity and sophistication to the cookies.
- Pretzels: Pretzels play a crucial role in creating the irresistible cookies. The salty, crunchy pretzels provide a satisfying contrast to the sweet and decadent elements like peanut butter cups and chocolate chips. Their addition adds both texture and depth of flavor, elevating the cookies from ordinary to extraordinary.
See recipe card below for quantities.
Substitutions
- M&Ms would make these sweet and salty chocolate cookies extra fun!! Reese's Pieces would be perfection in these.
- Potato chips instead of pretzels would be next level amazing! Half pretzel half potato chip sounds like a good idea as well.
- If you love nuts, chopped peanuts would be incredible for the nut lover in your life.
This sweet and salty cookie recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make the sweet and salty cookie recipe!
Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using the paddle attachment on a stand mixer or beaters on a handheld mixer, beat the butter and sugars until fluffy, about 2-3 minutes.
Step 2: Add the eggs, mix well. Add the pudding mix, beat until combined.
Step 4: Whisk the dry ingredients, add, mix until a dough forms. Mix in the peanut butter cups, chocolate, and pretzels.
Step 5: Portion out 75 gram balls.
Step 6: Bake until just set and golden brown. Scoot the cookies. See how in pro tips.
Step 7: Finish with flaky sea salt.
Hint: Top the cookies with a pretzel and a few chocolate chips before baking to make them look extra pretty.
Pro tips
- To shape the sweet and salty chocolate chip cookies into perfect rounds, grab a round object like a cookie cutter or small bowl as soon as they come out of the oven. Place the object on top of a hot cookie and gently push the edges up while swirling to create a thick, round shape. Repeat for the remaining cookies, working quickly while they're still warm. Allow the cookies to cool completely on the baking sheet to set their shape before transferring them to a wire rack. This simple technique ensures uniform, visually appealing cookies with minimal effort.
- Add the pudding mix after the eggs, this ensures the pudding mix gets mixed in thoroughly without lumps.
- The key to uniform cookies is weighing the dough balls. This recipe is made with 75 gram balls of dough.
FAQ
Why is this recipe in grams?
Using a kitchen scale in baking ensures accurate measurements, leading to consistent and reliable results. Unlike measuring cups, a scale provides precise weights for ingredients, eliminating guesswork. With a scale, you can streamline your baking process and achieve professional-quality results every time, whether you're a beginner or an experienced baker.
Can I freeze the cookie dough?
Yes! Portion out the dough and then freeze in a freezer bag or airtight container. Let the dough defrost for 30 minutes or so before baking.
Storage
Room Temperature
I do not recommend storing cookies in the refrigerator. Store at room temp, make sure the cookies have cooled completely before placing them in a cookie tin. Seal the tin tightly to keep air out and preserve freshness. Store the tin in a cool, dry place away from direct sunlight or heat sources. Properly stored, cookies can stay fresh for up to 5 days.
Freezer
First ensure they have cooled completely. Then, arrange the cookies in a single layer on a baking sheet lined with parchment paper and place it in the freezer until the cookies are firm. Once frozen, transfer the cookies to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. Label the container with the date and type of cookies and store them in the freezer for up to three months. To enjoy, simply thaw the cookies at room temperature.
Related
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📖 Recipe
Sweet and Salty Cookies
Equipment
- Kitchen Scale
- Baking sheets
- Handheld or stand mixer
- Mixing bowl
- Rubber Spatula
Ingredients
- 226 grams unsalted butter room temperature
- 157 grams dark brown sugar
- 56 grams granulated sugar
- 2 eggs
- 16 grams vanilla extract
- 96 grams instant vanilla pudding 1 small box (just the powder)
- 302 grams all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 200 grams peanut butter cups roughly chopped
- 100 grams dark chocolate chips
- 55 grams pretzels roughly chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using the paddle attachment on a stand mixer or beaters on a handheld mixer, beat the butter and sugars until fluffy, about 2-3 minutes.
- Add the eggs and vanilla, mix until combined, about 30 seconds.
- Add the dry pudding mix, mix until combined.
- Whisk together the flour, salt, and baking soda. Add it in 2 batches, mix until combined.
- Add in the peanut butter cups, chocolate chips, and pretzels, mix until combined. The dough will be thick.
- Scoop out 75 gram balls. Top with a pretzel if desired. Place on the baking sheet, 6 at a time should be perfect. Bake one sheet at a time for 13-15 minutes are until they look just set and golden brown.
- Do not over bake, they will continue baking after taking out on the cookie sheet. Scoot the cookies (see how below) Finish with flaky sea salt.
Kelly says
Literally the best cookie I have ever made! Made them 75 grams each like the recipe recommended and it made the biggest and softest cookie ever. Can’t wait to make these again!
Amanda says
oh my gosh day made!!! So happy you liked them 🙂