Salted Peanut Butter Pretzel Cowboy Cookies

Salted Peanut Butter Pretzel Cowboy Cookies are brown sugar oatmeal cookies with pretzels, peanut butter M&Ms, and lots of chocolate chips!

close up shot of Salted Peanut Butter Pretzel Cowboy Cookies

How can it be February already? January felt like a lot, and yet here we are, ready for Super Bowl Sunday and Valentine’s Day.

I made some Salted Peanut Butter Pretzel Cowboy Cookies to participate for my 5th year in the Cookies for Kid’s Cancer Valentine’s Day event. You can read more about the event and why is it is important at the end of this post.

In the meantime, let’s talk cookies. Sweet and salty is my thing. Especially when it comes to cookies. I want my cookies to have a lot of salt on them and in them, and these cookies hit the mark.

pan of Salted Peanut Butter Pretzel Cowboy Cookies with a bowl of peanut butter m&Ms on the side

Salted Peanut Butter Pretzel Cowboy Cookies Ingredients //

Cowboy cookies typically are brown sugar oatmeal cookies with coconut, chocolate and pecans. I love coconut, but my family doesn’t, so I left it out, but feel free to add it back in.

Don’t be intimidated by the length of the ingredient list. Use this recipe as an opportunity to get rid of the little half bags of chips and nuts that you have floating around your pantry.

ingredients for making Salted Peanut Butter Pretzel Cowboy Cookies on a sheet pan

For the oatmeal cookie base you will need, room temperature butter, brown sugar, eggs, lots of vanilla, flour, old-fashioned oats, baking soda, cinnamon, and salt.

For the mix-ins, you will need, crushed salted pretzels, peanut butter M&Ms, roasted peanuts, semisweet chocolate chips, and milk chocolate chunks.

How to Make // The Steps

This simple cowboy cookie recipe comes together in no time. It is a matter of creaming some butter and brown sugar together, adding dry ingredients, and then folding in lots of fun mix-ins.

close bowl of batter for Salted Peanut Butter Pretzel Cowboy Cookies
  • Preheat oven to 350°. Line baking sheets with parchment and set them aside.
  • Cream together butter and brown sugar until light and fluffy. Brown sugar is the magic ingredient that keeps these cookies super moist and chewy.
  • Add eggs and vanilla and mix well.
balls of Salted Peanut Butter Pretzel Cowboy Cookies dough on a sheet pan lined with parchment waiting to be baked
  • Add flour, oats, baking soda, cinnamon, and salt and mix on low until fully combined.
  • Fold in pretzels, peanut butter M&Ms, peanuts, and chocolate.
  • Use a cookie scoop to drop dough onto the prepared cookie sheets.
  • Sprinkle with sea salt.
just baked Salted Peanut Butter Pretzel Cowboy Cookies on a baking sheet cooling
  • Bake for 8 minutes, or until the edges are set and lightly brown.
  • Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
dough balls of Salted Peanut Butter Pretzel Cowboy Cookies

Tips for Making Salted Peanut Butter Pretzel Cowboy Cookies //

This is the perfect cookie recipe to get rid of the bits and bobs hanging around your pantry.

Have some potato chips? They would be great in here.

Toffee bits? Delicious.

Throw in any half bag of chocolate chips you need to use up.

Make Ahead //

I like to scoop out my cookie dough and freeze half of the raw dough for another day.

Let freeze completely on a sheet pan and then transfer to a freezer bag and bake off whenever you need a warm cookie. You can bake from frozen, just add an additional minute or two to to the baking time.

Salted Peanut Butter Pretzel Cowboy Cookies on a plate with roses and a bowl of peanut butter m&ms in a bowl with cookies laying around  them in an s-shape on a table

Cookies for Kid’s Cancer 2021 //

I’m so excited to participate in this Valentine’s event (again). This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%.

It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer.

It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000!

That means when we raise $1, it turns into $4! Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Donate here today

plate of Salted Peanut Butter Pretzel Cowboy Cookies with roses and a bowl of red, white, and pink, cancies in the background

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk

Thank you to these companies for matching donations for a worthwhile cause.

If you make this recipe, I’d love to know how it goes! If you make this recipe and enjoy it, be sure to give it a 5-star rating!

Be sure to follow me on Facebook, Instagram and Pinterest, too!

close up shot of Salted Peanut Butter Pretzel Cowboy Cookies

Salted Peanut Butter Pretzel Cowboy Cookies

Yield: 36 cookies

Salted Peanut Butter Pretzel Cowboy Cookies are brown sugar oatmeal cookies with pretzels, peanut butter M&Ms, and lots of chocolate chips!

Ingredients

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla
  • 2 cups flour
  • 1 ½ cup old-fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup pretzels, crushed
  • 1 cup peanut butter M&Ms
  • ½ cup roasted peanuts
  • ½ cup semisweet chocolate chips
  • ½ cup milk chocolate chunks
  • Flaked sea salt

Instructions

  1. Preheat the oven to 350°. Line two baking sheets with parchment paper. 
  2. Cream butter and brown sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. 
  3. Add eggs, one at a time, and vanilla, mixing well. 
  4. Add flour, oats, baking soda, cinnamon, and salt and mix on low until combined. 
  5. Fold in pretzels, peanut butter M&Ms, peanuts, and both chocolates. 
  6. Drop the cookies onto the baking sheet by rounded teaspoon or with a cookie scoop. Sprinkle with sea salt.
  7. Bake for 8 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 166mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 19 Comments

  1. Wow, these cookies look amazing. I would love to try this. Thanks a lot for sharing the recipe.

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