No-Bake Peanut Butter Pretzel Cookies

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Peanut Butter Pretzel Cookies are sweet and salty no-bake cookies that are easy to make and will quickly become a family favorite.

Peanut Butter Pretzel Cookies take no time at all to make, and they’re the perfect snack when you’re craving something crunchy, salty, and sweet. The flaked sea salt is just enough to cut through the butterscotch chips and peanut butter flavors without being too salty.

They’re the perfect balance and remind me of our Salty Sweet Christmas Chex Mix. My absolute favorite part of this recipe is the cleanup is minimal, and it’s kid-friendly so the entire family can get involved.

Clump of peanut butter cookies with pretzels and salt.

How to make peanut butter pretzel cookies:

  • Microwave butterscotch chips and peanut butter and stir every 30 seconds until smooth.
  • Add the vanilla, and stir until combined.
  • Pour in the itty bitty mini pretzels, and stir until evenly coated.
Collage showing how to make peanut butter pretzel cookies.
  • Place 1 to 2 tablespoon-sized scoops onto parchment paper lined baking sheets.
  • Immediately sprinkle with Maldon sea salt flakes.
  • Transfer to the refrigerator to set for 10 to 15 minutes.
  • These cookies are best enjoyed chilled or cool.
Collage showing how to salt and scoop peanut butter pretzel cookies.

Peanut Butter Pretzel Cookies Tips and Variations:

  • Try swapping out the butterscotch chips for semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips.
  • If you’d prefer to use mini, regular, or large pretzels, break them into smaller pieces first. The cookies hold together much better when smaller pretzels or pretzel pieces are used.
  • The Maldon salt may be omitted if you’re sodium sensitive or worried that the cookies will be too salty.
  • These cookies set up best in small portions, so try to keep them to 1 to 2 tablespoons each.
Hand holding a peanut butter pretzel cookie.

Storage Recommendations:

Room Temperature: Place them in airtight containers between pieces of parchment paper, and store in the refrigerator for up to 5. Don’t overcrowd the container, because the cookies may break off into smaller pieces under the weight of the other cookies.

Refrigerator: Store them the same as you would if storing at room temperature, but they’ll last about 7 days instead of 5.

Freezer: We don’t recommend freezing these pretzel cookies due to their delicate nature. However, they are best enjoyed cold or cool.

Salted peanut butter pretzel cookie on parchment.

No-Bake Peanut Butter Pretzel Cookies

5 from 1 vote
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Author: Kimberly
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Servings: 21 Servings



  • Line two large baking sheets with parchment paper. Set aside.
  • Place the butterscotch chips and peanut butter into a large microwave-safe bowl. Heat until melted and smooth, stirring every 15 seconds to prevent burning.
    11 ounces butterscotch chips
    ½ cup creamy peanut butter
  • Add the vanilla, and stir until combined. Pour in the pretzels, and stir until evenly coated.
    ½ teaspoon pure vanilla extract
    5 cups Itty Bitty Mini Pretzels
  • Place 1 to 2 tablespoon-sized scoops of the pretzel mixture onto the prepared cookie sheets about an inch or two apart. Immediately sprinkle with sea salt flakes.
    Maldon Sea Salt Flakes
  • Transfer to the refrigerator for 10 to 15 minutes to set. Serve cool or chilled. Store leftovers in the refrigerator for up to 7 days or at room temperature for up to 5 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Recipe and photos courtesy of Dana from This Silly Girl’s Kitchen.


Serving: 2cookies | Calories: 168kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 321mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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