Peanut Butter Chocolate Chip Pretzels with Vanilla Glaze

Peanut Butter Chocolate Chip Pretzel Twists

Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 16 pretzel twists
Author My Sequined Life


For the Pretzels:

  • 1 1/4 cup warm water 110°F
  • 4 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3-4 cups all-purpose flour see note
  • 1/2 cup brown sugar
  • 1 1/2 tsp salt
  • 1 tbsp canola oil
  • 1 1/4 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 cup mini chocolate chips plus more for decoration

For the Icing:

  • 3 tbsp unsalted butter at room temperature
  • 1 1/2 cup confectioners' sugar
  • 1/4 tsp + 1/8 tsp vanilla extract
  • 2-3 tbsp milk or just enough to provide desired icing consistency


  • To a bowl, add warm water, then yeast and granulated sugar. Stir, then let sit so the yeast can activate and become frothy (approx. ten minutes).
  • In a separate, large bowl, stir together 3 cups of flour, brown sugar, and salt. Pour yeast mixture into flour mixture, along with canola oil, vanilla extract, and peanut butter. Stir and mix together until ingredients form a cohesive dough, adding additional flour by the tablespoonful as needed (see note). Mix in mini chocolate chips. Knead for a few minutes until dough is smooth (or use dough hook attachment on stand mixer) and forms a ball.
  • Spray another bowl with cooking spray and place dough in it, turning dough ball a few times so that it's evenly coated. Cover bowl snugly with plastic wrap and let dough rise for approx. one hour in a warm place.
  • Preheat oven to 400°F. Spray baking sheets with cooking spray and set aside. Portion out dough into sixteen evenly-sized sections. Roll each section into a long cylinder approximately 1/2" - 3/4" thick. Fold the middle of each pretzel rope in half and twist once or twice to create the twist shape.
  • Place pretzel twists on prepared baking sheets and press additional chocolate chips into top of pretzels. Bake 8-10 minutes, or until bottoms of pretzels have browned and tops have crisped. Let cool on wire rack.
  • Once pretzels have cooled, cream together butter, confectioners' sugar, vanilla extract, and milk for the icing. Transfer icing to a plastic bag and snip off the corner. Pipe icing in your preferred pattern over top of pretzels and let harden before serving (or don't!).


Begin with 3 cups of flour and add additional flour, by the tablespoonful, until dough reaches your desired consistency.
Pretzel recipe adapted from Allrecipes
Icing recipe by Allrecipes