Made from salty pretzels, gooey mini marshmallows, chocolate chips, a bit of Rice Krispies for added crunch, and creamy peanut butter to hold them together, these cookies will become your new favorite treat! They take just a few minutes to throw together in a bowl and 5 minutes to bake. Flatten them just after baking using a piece of parchment paper and a baking sheet on top to make quick chocolate peanut butter pretzel cookies that are sure to satisfy your sweet tooth anytime. Yields 18 cookies.
These cookies were inspired by and adapted from Baked by Melissa. They are perfect as an after school snack or quick dessert recipe. And these cookies are perfect for beginner bakers!
Do you also love one of my favorite combinations of chocolate and peanut butter? Try Chocolatey Peanut Buttery No-Bake Cookies, too!
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Ingredients needed to make marshmallow pretzel peanut butter cookies
With just a handful of pantry staple ingredients, these gooey chewy cookies can be made anytime. What's not to love with the salty-sweet combo of pretzels, chocolate chips, peanut butter, and marshmallows?!
Here's what you'll need to make them:
- Pretzels: Any type of pretzels will work here. Just be sure you choose a salty pretzel to get the best combination of flavors from this cookie. Mini pretzel twists, regular pretzels, or pretzel sticks will all work well in this recipe. Use your hands to break them into pieces. For best results, you should have some large pieces and some small pieces of crushed pretzels.
- Mini marshmallows: regular size marshmallows will be too large for this recipe, so be sure to look for mini marshmallows. If you cannot find minis, cut larger marshmallows into smaller pieces.
- Semi-sweet chocolate chips: Semisweet chocolate chips provide a nice balance to these cookies without making them overly sweet. For flavor variations, try substituting with milk chocolate chips, white chocolate chips, dark chocolate, or even peanut butter chips. I use regular sized chocolate chips, but feel free to substitute with mini chocolate chips if that's what you have available.
- Rice Krispies: The addition of Rice Krispies provides an extra little crunch to these delicious cookies! The first time I made them I did not add the Rice Krispies and I knew something was missing. Can be substituted with crushed Chex cereal, too.
- Peanut butter: I like to use creamy peanut butter for this recipe, although chunky or crunchy peanut butter will also work just fine. Melt the peanut butter in a microwave-safe bowl or Pyrex measuring cup for 20-30 seconds to make it runny and easier to incorporate into the other dry ingredients.
- Flaky salt (not pictured): This ingredient is optional for sprinkling of top. The addition of a bit of flakey sea salt brings the salty flavors of these cookies to the next level!
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How to make Salty Peanut Butter Pretzel Marshmallow cookies
Step 1
Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.
Step 2
To a large bowl, add pretzel pieces, mini marshmallows, chocolate chips, and Rice Krispies. Stir to combine.
Step 3
Pour in melted peanut butter and stir until mixture is evenly coated with peanut butter.
Step 4
Use a spoon to scoop mixture onto a parchment lined baking sheet, making sure the ingredients are sticking together. Use a second spoon to press mixture together, if needed.
Step 5
Add more mini marshmallows and chocolate chips on top. Sprinkle tops with salt, if desired.
Step 6
Bake in the preheated oven for 5-7 minutes or until marshmallows look soft and melty. Remove from the oven.
Step 7
Spray a piece of parchment paper or wax paper with nonstick spray. Immediately after removing the baked cookies from the oven, place the paper sprayed side down on top of cookies. Place a second baking sheet on top of the parchment paper and press down to flatten the cookies.
Remove the baking sheet and parchment paper. Transfer cookies to a wire rack or cooling rack and allow them to cool. They will harden as they cool.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
How to store these cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze, place the cookies in an even layer on a parchment lined baking sheet and freeze for at least one hour. Transfer frozen cookies into a freezer safe bag and freeze for up to 3 months. Eat from frozen or allow to thaw at room temperature.
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Ingredients
- 1 cup pretzels broken into pieces
- 1 cup mini marshmallows plus more for tops
- ¾ cup semisweet chocolate chips plus more for tops
- 1 cup Rice Krispies
- ½ cup peanut butter smooth or chunky, warmed in microwave 20-30 seconds
- flaky salt optional, for sprinkling on top
Instructions
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.
- To a large bowl, add pretzel pieces, mini marshmallows, chocolate chips, and Rice Krispies. Stir to combine.1 cup pretzels, 1 cup mini marshmallows, ¾ cup semisweet chocolate chips, 1 cup Rice Krispies
- Pour in melted peanut butter and stir until evenly incorporated.½ cup peanut butter
- Use a spoon to scoop mixture onto a parchment lined baking sheet, making sure the ingredients are sticking together. Use a second spoon to press mixture together, if needed.
- Add more mini marshmallows and chocolate chips on top. Sprinkle tops with salt, if desired.flaky salt
- Bake in the preheated oven for 5-7 minutes or until marshmallows look soft and melty. Remove from the oven.
- Spray a piece of parchment paper or wax paper with nonstick spray. Immediately after removing the baked cookies from the oven, place the paper sprayed side down on top of cookies. Place a second baking sheet on top of the parchment paper and press down to flatten the cookies. Remove the baking sheet and parchment paper.
- Allow the cookies to cool and enjoy.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place the cookies in an even layer on a parchment lined baking sheet and freeze for at least one hour. Transfer frozen cookies into a freezer safe bag and freeze for up to 3 months. Eat from frozen or allow to thaw at room temperature.
- Inspired by and adapted from Baked by Melissa.