No Bake Dark Chocolate Peanut Butter Pretzel Cookies Recipe
Introduction
These No Bake Dark Chocolate Peanut Butter Pretzel Cookies are a perfect blend of salty, sweet, and crunchy. Quick to make and packed with wholesome ingredients, they satisfy your snack cravings without turning on the oven.
Ingredients
- 1/3 cup cashews
- 1/3 cup shelled peanuts
- 1/3 cup oats
- 1 tablespoon chia seeds
- 1 1/2 cups packed medjool dates (10 ounces), pitted
- 1/3 cup plus 2 tablespoons peanut butter (natural, drippy kind)
- 1 teaspoon vanilla extract
- 1 cup pretzel twists
- 1/4 cup plus 2 tablespoons mini dark chocolate chips
- 1-2 ounces dark chocolate, melted
Instructions
- Step 1: In a food processor, combine the cashews, peanuts, oats, and chia seeds. Pulse until the mixture turns into a very fine crumb.
- Step 2: Add the dates, peanut butter, vanilla extract, pretzels, and mini dark chocolate chips. Blend until completely combined and the mixture forms a sticky dough. If the dough seems too dry, add another tablespoon or two of peanut butter and blend again.
- Step 3: Form the dough into cookie shapes, making about 10-12 cookies depending on size.
- Step 4: Drizzle the melted dark chocolate over the cookies. Refrigerate or place them in the freezer for a few minutes to allow the chocolate to harden.
- Step 5: Enjoy your no bake cookies as a delicious and easy treat!
Tips & Variations
- Use crunchy peanut butter for extra texture, but ensure it’s drippy enough to bind the dough well.
- Swap pretzels for crushed salted crackers for a different salty crunch.
- Add a pinch of sea salt on top of the chocolate drizzle to enhance the flavors.
- For a nut-free version, replace nuts with sunflower seeds and use sunflower seed butter instead of peanut butter.
Storage
Store these cookies in an airtight container in the refrigerator for up to one week. You can also freeze them for up to one month. Let frozen cookies thaw at room temperature for a few minutes before enjoying. If the chocolate softens, pop them back in the fridge to firm up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of cashews and peanuts?
Yes, you can substitute with almonds, walnuts, or pecans depending on your preference. Just make sure to pulse them finely in the food processor to maintain the right texture.
Are these cookies gluten-free?
The recipe is naturally gluten-free if you use certified gluten-free oats and pretzels. Always check labels to be sure ingredients meet your dietary needs.
PrintNo Bake Dark Chocolate Peanut Butter Pretzel Cookies Recipe
These No Bake Dark Chocolate Peanut Butter Pretzel Cookies are a delicious and easy-to-make treat combining crunchy pretzels, creamy peanut butter, and rich dark chocolate. Blended together with nuts, oats, and naturally sweet dates, these cookies require no baking and are perfect for a quick snack or dessert that satisfies sweet and salty cravings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 10–12 cookies 1x
- Category: Snack
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1/3 cup cashews
- 1/3 cup shelled peanuts
- 1/3 cup oats
- 1 tablespoon chia seeds
- 1 cup pretzel twists
- 1/4 cup plus 2 tablespoons mini dark chocolate chips
Wet Ingredients
- 1 1/2 cups packed medjool dates (10 ounces), pitted
- 1/3 cup plus 2 tablespoons peanut butter (natural, drippy kind)
- 1 teaspoon vanilla extract
For Topping
- 1–2 ounces dark chocolate, melted
Instructions
- Process Dry Ingredients: In a food processor, combine the cashews, peanuts, oats, and chia seeds. Pulse the mixture until it forms a very fine crumb, creating a solid base for your cookie dough.
- Add Remaining Ingredients: Add the pitted dates, peanut butter, vanilla extract, pretzels, and mini dark chocolate chips to the processor. Blend everything until fully combined and the mixture turns into a sticky dough. It should hold together when squeezed; if too dry, add an additional tablespoon or two of peanut butter and blend again to achieve the right consistency.
- Shape Cookies: Form the dough into cookie shapes by hand. This recipe makes approximately 10 to 12 cookies depending on your preferred size.
- Decorate and Chill: Drizzle the formed cookies with melted dark chocolate. Place them in the refrigerator or freezer for several minutes to allow the chocolate to harden and set completely.
- Serve: Once the chocolate topping is firm, enjoy your no bake dark chocolate peanut butter pretzel cookies as a perfect sweet and salty snack or dessert.
Notes
- Use natural, drippy peanut butter for better blending and taste.
- If the dough feels too dry, gradually add peanut butter to adjust the texture.
- Medjool dates provide natural sweetness, so no additional sweeteners are needed.
- Store cookies in an airtight container in the refrigerator for up to one week.
- Freezing the cookies extends their shelf life up to one month.
Keywords: no bake cookies, dark chocolate, peanut butter, pretzels, healthy snacks, easy desserts, vegan cookies, no bake dessert
