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.
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.
- 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.
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.
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.
Other recipes with pretzels you may enjoy:
- Halloween Party Mix
- Chocolate Covered Pretzels
- Sea Salt Butterscotch Pretzel Cookies
- Pretzel Cookie Bars
- 11 ounces butterscotch chips, 1 package
- ½ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 5 cups Itty Bitty Mini Pretzels
- Maldon Sea Salt Flakes, for sprinkling
- 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 chips½ cup creamy peanut butter
- Add the vanilla, and stir until combined. Pour in the pretzels, and stir until evenly coated.½ teaspoon pure vanilla extract5 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.