4.8 from 60 votes
No Bake Chocolate Peanut Butter Pretzel Cookies
These no-bake cookies combine the crunch of chopped pretzels with creamy peanut butter and cocoa for a chewy, salty-sweet treat. The mixture of oats and pretzels adds texture, while boiling the butter, milk, sugar, and cocoa creates a rich binding syrup that sets into firm cookies. This recipe avoids baking, making it convenient for quick preparation and cleanup.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
dozen cookies
Course:
Baked Goods
Cuisine:
Vegetarian, gluten-free
Ingredients
- 1/2 cup butter unsalted
- 1/2 cup milk
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 2 1/2 cups old fashioned oats
- 1 cup pretzels chopped
- 1/4 teaspoon salt plus extra for sprinkling on cookies, sea salt
Instructions
- In a medium saucepan, melt butter over medium-high heat. Add milk, sugar, and cocoa and stir to combine while bringing to a boil. Boil for 1-2 minutes, stirring occasionally. Remove pan from heat. Add in peanut butter and vanilla, and stir until smooth. Stir in oats, chopped pretzels, and sea salt.
- Drop mixture by spoonfuls onto waxed paper and let cool completely. Cookies will set up and harden when they cool. Store in an air-tight container on the counter for up to 4 days.
- Note-you can make these gluten-free by using gluten-free oats and pretzels!
Cup of Yum