Fluffernutter Pretzel Cookies

Fluffernutter Pretzel Cookies

Serves: 6 people
Cooking Time: 27 minutes
Fluffernutter Pretzel Cookies


  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 stick butter, softened
  • ¾ cup creamy peanut butter
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 jar marshmallow fluff
  • 1 (3.5 oz) bag Utz Peanut Butter Pretzel Bites, chopped
  • ¼ cup melted chocolate chips


Print This Recipe
  1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt then set aside.
  3. In a large bowl, cream together butter, peanut butter, sugar, and brown sugar. Beat until fluffy and light in color, about 3 minutes. Beat in eggs and vanilla then slowly add in the flour mixture until just combined.
  4. Transfer dough to the fridge to rest for an hour, but ideally, overnight - this will help the fats solidify so the cookies will not spread as much.
  5. After the dough has been set, scoop out ¼ cup of dough and roll it into balls. Flatten and shape into a disk then bake for 12-14 minutes, until the edges just begin to turn golden brown.
  6. Add a tablespoon of marshmallow fluff to the center of each cookie and spread it into an even layer. Top with chopped Utz Peanut Butter Pretzel Bites then drizzle with melted chocolate.
  7. Store in an airtight container and enjoy!