No-Bake Peanut Butter Pretzel Cookies
Servings: 21 Servings
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Nutrition Facts
No-Bake Peanut Butter Pretzel Cookies
Serving Size
2 cookies
Amount per Serving
Calories
168
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
321
mg
13
%
Potassium
78
mg
2
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
15
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
