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
- 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
- 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.