No Bake Peanut Butter Pretzel Cookies are the most dangerously addicting cookie recipe I have! They are salty and sweet, have chocolate chips, and are quick and easy which makes them a slam dunk!
This recipe went crazy on Pinterest and was shared over 242 THOUSAND TIMES in just a couple of days! It’s that good!
“OMG! I just made these for our family’s Christmas Eve gathering, and I just had to taste one and they are SERIOUSLY delicious. I can’t even begin to tell you how good these are. Its a must-try!” – Denise
I’ve tried adding pretzels to Classic No Bake Cookies and after the cookies sat there for a while they got soggy. I was dying to figure out how to add them so I could get that salty and crunchy element in my cookies. After testing about 15 recipes I hit the nail on the head!
There are only three problems with these cookies! And when I say problems I’m mostly talking about all the reasons I eat way too many of them!
- They’re made with simple ingredients I ALWAYS have which means they happen way too often!
- They only take about 10 minutes to make so I can get my PB and choco fix in before I have time to talk myself out of it!
- I’ve never been able to resist salty-sweet…add chocolate and I’m really in trouble with these around!
- Oh, and they’re cheap, which is no problem but it’s important too!
What you’ll find in this post
Table of Contents
All about these cookies!
First of all, you should know that I’m such a HUGE fan of no-bake cookies that I have NINE varieties of them on my blog! We eat them ALL the time!
Have you ever had Oh Henry Bars or Scotcheroo’s? This recipe is a twist on those amazing cookie bars, but they’re even better because they have pretzels!
To store these cookies: Put them in an airtight container and store them at room temperature. they will last for up to 5 days. I bet they won’t last that long though!
Freezing these cookies: I’ve never tried freezing this particular recipe although no-bake cookies traditionally freeze well. Store in an airtight container for up to 3 months.
No Bake Peanut Butter Chocolate Pretzel Cookies Ingredients
Simple ingredients! That’s all you’ll need! There really is nothing fancy about these cookies! Let me walk you through the ingredients and point out substitutions just in case you’re missing something. No need to make a special trip to the grocery store!
- Rice Krispies Cereal – you could also use chocolate crispy cereal, rice squares, or even cornflakes.
- Pretzels – make sure they’re salted! Use Squares, twists, whatever!
- Peanut Butter – creamy or chunky. I’ve never tried all natural but I think it would work just fine.
- Light Corn Syrup – I’ve never tried substituting honey, but it’s an idea!
- Granulated Sugar – you could use brown sugar if you’re in a pinch. The cookies might be a little softer.
- Vanilla – extract, omit if needed
- Chocolate Chips – milk chocolate, semi-sweet, chopped up chocolate bars, leftover chocolate Easter rabbit!
- Salt – course ground sea salt is my fave. Use table salt or Kosher salt if it’s what you have.
How to make Cookies with Pretzels
There are a couple of tricks for making these cookies perfect! Other than that they’re incredibly easy! PROMISE!
- Prep all the ingredients ahead of time because once it’s time to add the cereal and pretzels you’ll want to hurry!
- Don’t heat the mixture too long! If you do they’ll be so hard you could throw them through the wall!
- Let them sit for a few minutes before adding the chocolate chips.
- The longer you let the cookies sit before scooping the more round they will be. If you scoop them quickly they’ll be a little flatter.
STEP 1: Line a baking sheet with parchment paper, or wax paper.
STEP 2: Coarsely crush pretzels. Measure rice crispy cereal and pretzel in a measuring cup or large bowl and set aside.
STEP 3: Add peanut butter, sugar, and corn syrup to a large pan. I used a 5-quart pan. Stirring occasionally cook over medium heat until smooth and creamy, and peanut butter is melted. Don’t let it boil.
STEP 4: Remove from heat. Add vanilla and a dash of sea salt. Stir.
STEP 5: Add cereal and pretzels. Gently toss until coated.
STEP 6: Let cereal mixture sit for 3-5 minutes until it has cooled a little. It needs to be cooled enough that the chocolate chips don’t get completely melted (a little is okay) but you want to move to the next step before the cookies are completely set up too. It’s a little tricky!
STEP 7: Add chocolate chips and quickly fold to incorporate.
STEP 8: Scoop cookies onto a lined baking sheet. I use a three tablespoon-sized cookie scoop. Use whatever size you like! Sprinkle with more sea salt! You could also press them in a 9×13 pan to make them into bar cookies! It’s faster and easier!
STEP 9: Let sit until cool and firm.
The BEST No-Bake Cookies Recipes
“This is the BEST and easiest recipe !! So addictive too! We are peanut butter lovers. Thanks!” – Carol
This recipe is one of my most popular no bake desserts recipes! But if you are always finding yourself short on time and needing a quick and easy treat try these!
- Salted Caramel Cookies – made with instant pudding
- Classic Chocolate Peanut Butter No Bake Cookies – PERFECT every single time!
- Caramel Apple Cookies – with oatmeal
- Twix Cookies – even better than the candy bar
- Compost Cookies – loaded with a little bit of everything
- Pumpkin Spice Cookies – amazing fall cookies
- Chex Cookies or Scotcharoos – really addicting
No Bake Peanut Butter Pretzel Cookies Recipe
Peanut Butter Pretzel Cookies with Chocolate are the BEST darn no bake cookies in the world! If you do nothing else today, make these cookies! They are worth the whole ten minutes of your life you’ll spend whipping them up!
No Bake Peanut Butter Pretzel Cookies with Chocolate Chips
Ingredients
- 1 cup light corn syrup
- 1 1/4 cup peanut butter
- 1 cup sugar
- 1 tsp vanilla
- dash sea salt
- 3 cup rice crispy cereal
- 1 cup coarsely chopped pretzels
- 1 cup semi sweet chocolate chips
- dash of sea salt for tops
Instructions
- Line a baking sheet with parchment paper.
- Measure cereal and pretzels into a large measuring cup or a bowl.
- Add peanut butter, sugar and corn syrup to a large pan. I used a 5 quart pan. Cook over medium heat until smooth and creamy, stirring occasionally.
- Remove from heat. Add vanilla and a dash of sea salt. Stir.
- Add cereal and pretzels. Gently toss until coated.
- Let cereal mixture sit for 3-5 minutes until it has cooled a little. It needs to be cooled enough that the chocolate chips don’t get completely melted (a little is okay) but you want to move to the next step before the cookies are completely set up too. It’s a little tricky!
- Add chocolate chips and quickly and gently toss to incorporate.
- Scoop cookies onto lined baking sheet.
- Let sit until cool and firm.
KATHLEEN THOMAS says
Would it work to spread in pan and cut into squares
Amy Engberson says
I’ve never made this recipe in a pan, but I have thought about it lots of times. I think it would work just fine. You could even leave the chocolate chips out and then spread them over the top of the cookies! Let me know how it goes!
Kathleen says
Dumped onto parchment paper and shaped, cut while warm. Didn’t add chocolate chips, instead had left over coating chocolate to spread on top. Worked out great
Amy Engberson says
Thanks for sharing! Making this recipe into bars would even be faster!
Sylvia Bush says
I will definitely be making these again
Amy Engberson says
I love these cookies too! It’s the best quick and easy cookie recipe! I’m glad you enjoyed them!
Brenda says
Asked these for first time. They are so good. Followed recipe exactly. Will make again soon.
Amy Engberson says
The salty-sweet combination in these cookies is so good! I’m glad you enjoyed them too!
Lin J says
Delicious! Friends & family love them but I could never remember what they are called. My friend described them as ‘scat balls’ because of their appearance and the name stuck . I just made them again for a dinner with that same friend!
Amy Engberson says
Haha! “Scat Balls” would be a perfect name for these cookies! They’re so addictingly delicious though!
Maria says
I’ve already made these twice! And am about to make them a third time in 1 week! Lol!
I substituted gluten free pretzels and they are so yummy and no one can tell they’re gluten free! I almost like them with not as many chocolate chips, or none at all. But I’m a peanut butter lover!
Thanks for this amazing recipe!!
-Maria
Amy Engberson says
Using gluten-free pretzels is a great suggestion! I love peanut butter too, but I’ve gotta have my chocolate fix! The salty-sweet combo on these cookies makes them irresistible!
Joanne says
Could I substitute chocolate chips for mini M&M’s?
Amy Engberson says
Sure! The candy coating on the M&Ms might “bleed” a little discoloring the rest of the cookies. It will still taste great though! Let me know if you try it!
sam m says
Is it 177 calories for just 1 cookie?
They are delicious!
Amy Engberson says
I have a program that figures the nutritional information on my recipes according to the ingredients in the recipe. If you make 30 cookies it will be 177 calories per cookie. Of course, if you make bigger or smaller cookies it will affect the counts. And yes, these cookies are the BEST!
Dena says
I just made them with my 8 years olds help and we love it. Thank you for such a great recipe. Two things I would like to change is reduce the amount of sugar and increase the amount of pretzels a little. Everyone else in my family don’t find it too sweet actually. Super simple, I followed the instructions exactly and they turned out great.
Amy Engberson says
This is the best recipe to let the kids help with! They are pretty sweet. I have reduced the amount of sugar I used before and they’re still delicious, although it can make them a little drier. It’s important to not overcook the mixture, especially if you reduce the amount of sugar!
Taylor says
Could you microwave to melt instead of using a stovetop?
Amy Engberson says
I’ve never tried melting it in the microwave before. I think it would work as long as you cook it long enough for everything to melt without overcooking it. You’ve got me curious now and I want to try it out! Let me know if you try it!
JOANNE VAUGHT says
Mine came out super hard 🙁
I cooked them until the sugar was no longer gritty. Maybe that was too long??
Amy Engberson says
I think you’re exactly right. If you cook the sugar mixture too long they will be rock hard. I only cook it long enough for the peanut butter to melt and for it to be smooth and creamy, no longer. Next time they will be perfect!
Debra says
These are the bomb!!! A great way to use up leftover holiday baking ingredients. I got 30 big scoops. I used chunky which makes them even better. Thanks for posting this recipe!! I only use corn syrup for pecan pie so I didn’t have to buy anything special which makes me very happy.
Amy Engberson says
Recipes that can be made with whatever you already have in the pantry are the BEST! I’m going to use chunky peanut butter next time! That’s a great idea! That salty-sweet combo gets the best of me every time! Glad you enjoyed them!
Kim Bailey says
I really liked them but my hubby said they needed to go back in the oven. I showed him the bottom. They were close to burned. Only thing was after I was done eating them, I had that graininess in my mouth that was hard to get rid of.
Amy Engberson says
Hmmm! These cookies are no-bake, so I’m not sure what will happen if you try to bake them in the oven. It will take them a few minutes to set up after you scoop them onto a pan. Cooking the peanut butter mixture a little longer will probably take care of the grainy texture. Be sure to let me know if you have any more questions!
Mar says
Can’t wait to share them with my grandkids!
Amy Engberson says
They’re going to love them! My kids go crazy for these cookies!
Libby Cupp says
I enjoyed this twist. I bake every week for the Ohio legislature as my husband is a leader. theynloved them!
Amy Engberson says
I bet the people in the legislature love you! These cookies are so easy, and that sweet and salty combo is always addicting! Glad everyone enjoyed them!
Gloria says
Is there a substitute for corn syrup?
Amy Engberson says
I’ve never tried making these cookies without the corn syrup. I know people have used honey instead. I’d use the same amount of honey as you corn syrup, so one cup of honey for this recipe. I can’t guarantee results with this substitution but I would love to know who it goes for you. Let me know if you try it!
Traci R says
You can use brown rice syrup! It works perfectly and it’s non-GMO!
Amy Engberson says
Good to know! Thanks for sharing!
Carol Monteith says
This is the BEST and easiest recipe !! So addictive too! We are peanut butter lovers. Thanks!
Amy Engberson says
YES! I’m so glad you love them! That salty-sweet combination gets the best of me every time! I can’t leave it alone!