Dessert

No Bake Dark Chocolate Peanut Butter Pretzel Cookies Recipe

ByHarry Bern January 21, 2026January 21, 2026

Introduction

These no bake dark chocolate peanut butter pretzel cookies are a perfect blend of sweet, salty, and crunchy. Made with wholesome ingredients and ready in minutes, they offer a delicious treat without turning on the oven. Ideal for a quick snack or dessert that satisfies your chocolate fix.

A stack of five thick, round cookies with a coarse, nutty texture and light brown color sits on a white marbled surface. Each cookie is studded with chocolate chips and small nut pieces, and a smooth, glossy drizzle of dark chocolate is pouring onto the top cookie from above, spreading slightly over its surface. Around the base of the cookie stack are scattered chocolate chips, pieces of peanuts, and a pretzel piece, adding a sense of the ingredients used. The background is a solid light blue, creating a calm contrast with the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

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 becomes a very fine crumb. Add the pitted medjool dates, peanut butter, vanilla extract, pretzels, and mini dark chocolate chips. Blend until completely combined into a sticky dough. If the mixture feels too dry, add an extra tablespoon or two of peanut butter and blend again.
Step 2: Shape the dough into cookie-sized rounds, making about 10 to 12 cookies depending on your preferred size. Drizzle the melted dark chocolate over each cookie. Place the cookies in the refrigerator or freezer for a few minutes to allow the chocolate to harden before enjoying.

Tips & Variations

Use crunchy peanut butter for added texture, or swap for almond butter if preferred.
For extra flavor, sprinkle a pinch of sea salt over the chocolate drizzle before it sets.
Try adding dried cranberries or chopped dried apricots for a fruity twist.

Storage

Store the cookies in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 1 month. To enjoy, let them sit at room temperature for a few minutes after removing from the fridge or warm slightly to soften the peanut butter and chocolate.

How to Serve

The image shows several round cookies placed on a white marbled texture. Each cookie has a rough, grainy texture with visible small nut pieces throughout the light brown dough. The top of each cookie is decorated with glossy, dark brown chocolate drizzles in uneven, thin lines and a few small chunks of nuts sprinkled on top. Some chocolate drips onto the white marbled surface, adding contrast to the scene. The cookies are spaced evenly, creating a neat and inviting presentation. photo taken with an iphone --ar 4:5 --v 7

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 a mix of your favorite nuts. Just make sure to pulse them finely in the food processor for the best texture.

Do these cookies contain any added sugar?

The dates and dark chocolate provide natural sweetness, so there is no need for additional sugar. This makes the cookies a healthier alternative to traditional sweets.