Description

These No-Bake Peanut Butter Pretzel Cookies are a quick and easy treat combining the creamy richness of peanut butter with the crunch and salty bite of pretzels. Sweetened naturally with honey or maple syrup, these cookies require no oven time, making them perfect for a fast snack or dessert. Rolled oats add optional texture and a wholesome touch, while vanilla extract and a pinch of salt enhance the overall flavor balance.

Ingredients

Scale

Base Ingredients

1 cup peanut butter (creamy or chunky)
1/2 cup honey or maple syrup

Mix-ins

2 cups mini pretzels, broken into smaller pieces
1/2 cup rolled oats (optional for extra texture)

Flavor Enhancers

1/2 teaspoon vanilla extract (optional, for flavor)
A pinch of salt (optional, to enhance flavor)

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Instructions

Prepare Ingredients: Gather all ingredients including peanut butter, honey or maple syrup, mini pretzels, rolled oats (if using), vanilla extract, and salt.
Mix Wet Ingredients: In a large mixing bowl, combine the peanut butter and honey or maple syrup. Stir vigorously until the mixture is smooth and well blended. If using vanilla extract, add it at this stage along with the pinch of salt to amplify flavors.
Add Dry Ingredients: Fold in the broken mini pretzels and rolled oats gently, ensuring they are evenly distributed throughout the peanut butter mixture without crushing them too much to maintain crunch.
Form Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of the mixture onto a parchment-lined baking sheet or tray, shaping them into cookie rounds.
Chill to Set: Place the tray in the refrigerator for at least 30 minutes to allow the cookies to firm up and hold their shape.
Serve: Once chilled and set, remove from the refrigerator and serve immediately or store in an airtight container in the fridge to maintain freshness and texture.

Notes

For a vegan option, use maple syrup instead of honey.
Chunky peanut butter adds an extra crunch to the cookies.
Rolled oats are optional but contribute additional texture and fiber.
Store cookies in an airtight container refrigerated for up to one week.
You can add a sprinkle of sea salt on top before chilling for enhanced flavor contrast.