No Bake Dark Chocolate Peanut Butter Pretzel Cookies Recipe
Introduction
These No Bake Dark Chocolate Peanut Butter Pretzel Cookies are a perfect combination of sweet, salty, and crunchy. They come together quickly without any baking, making them an easy and delicious treat for any time of day.
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, shelled peanuts, oats, and chia seeds. Pulse until the mixture turns into a very fine crumb.
- Step 2: Add the pitted dates, peanut butter, vanilla extract, pretzel twists, and mini dark chocolate chips. Blend until completely combined into a dough that sticks together when pressed. If the mixture feels too dry, add an additional tablespoon or two of peanut butter and blend again.
- Step 3: Shape the dough into cookie-sized rounds, making about 10-12 cookies depending on the size you prefer.
- Step 4: Drizzle the cookies with melted dark chocolate.
- Step 5: Refrigerate or freeze the cookies for a few minutes to let the chocolate harden before serving.
Tips & Variations
- For extra crunch, reserve some chopped pretzels and press them on top of the cookies before drizzling with chocolate.
- Use almond butter instead of peanut butter for a different nutty flavor.
- If you don’t have medjool dates, other soft dates can work, but medjool are preferred for their sweetness and softness.
- Add a pinch of sea salt on top of the melted chocolate for a lovely salty-sweet finish.
Storage
Store these cookies in an airtight container in the refrigerator for up to one week. They also freeze well for up to one month—just thaw briefly before eating. To soften the cookies slightly after storage, leave them at room temperature for a few minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies without a food processor?
While a food processor is recommended for the best texture and to properly combine ingredients, you can finely chop the nuts, crush pretzels, and mash dates by hand. It may require more effort and won’t be as smooth.
Are these cookies suitable for a gluten-free diet?
Yes, as long as you use gluten-free oats and pretzels, these cookies can be made gluten-free.
PrintNo Bake Dark Chocolate Peanut Butter Pretzel Cookies Recipe
These No Bake Dark Chocolate Peanut Butter Pretzel Cookies are a perfect blend of sweet and salty flavors with a delightful crunch. Made with cashews, peanuts, oats, and medjool dates, these chewy cookies are naturally sweetened and combined with the rich taste of peanut butter and dark chocolate. Quick to prepare and requiring no oven, they make a delicious, healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 10–12 cookies 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Nuts and Seeds
- 1/3 cup cashews
- 1/3 cup shelled peanuts
- 1 tablespoon chia seeds
Dry Ingredients
- 1/3 cup oats
- 1 1/2 cups packed medjool dates (10 ounces), pitted
- 1 cup pretzel twists
- 1/4 cup plus 2 tablespoons mini dark chocolate chips
Wet Ingredients
- 1/3 cup plus 2 tablespoons natural, drippy peanut butter
- 1 teaspoon vanilla extract
- 1–2 ounces of dark chocolate, melted
Instructions
- Process the dry ingredients: In a food processor, combine the cashews, peanuts, oats, and chia seeds. Pulse until the mixture turns into a very fine crumb to create the base texture for the cookies.
- Add the binding agents and mix: To the nut and seed crumb, add the pitted medjool dates, peanut butter, vanilla extract, pretzels, and mini dark chocolate chips. Blend everything together until it forms a sticky dough that holds together when squeezed. If the mixture feels too dry, add an extra tablespoon or two of peanut butter and blend again.
- Shape the cookies: Using your hands, form the dough into cookie shapes. You should be able to make approximately 10 to 12 cookies depending on the size you prefer.
- Finish with chocolate drizzle: Drizzle the melted dark chocolate over the cookies for an added touch of richness and flavor.
- Chill and set: Place the cookies in the refrigerator or freezer for a few minutes to allow the chocolate to harden. Once set, they are ready to enjoy.
Notes
- Use natural, drippy peanut butter for easier mixing and better texture.
- If the dough is too crumbly, add more peanut butter or a splash of water until the mixture sticks together.
- Feel free to substitute pretzel twists with other crunchy snacks like crushed nuts or cereal.
- Store the cookies in an airtight container in the refrigerator for up to one week.
- For a vegan version, ensure the chocolate chips and peanut butter are vegan-friendly.
Keywords: no bake cookies, dark chocolate peanut butter cookies, healthy snack, no bake dessert, pretzel cookies, medjool dates, vegan cookies
