Chocolate Peanut Butter Pretzel Cookies

Difficulty: Easy-Medium

Makes 24

Real talk: there is nothing pretzel-y about these cookies other than the shape but to be honest who cares because they’re cute AF, right? There is something chocolate-y and peanut butter-y about them though – and call me crazy but I think that might be because of the peanut butter and chocolate in them.

Choc PB Cookies

Choc PB Cookies

P.S. You can get a similar cookie cutter here.


  • 1/2 cup vegan margarine
  • 1/4 cup caster sugar
  • 1/4 cup soy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter powder
  • 2 1/2 cups plain flour
  • 1 cup vegan chocolate
  • 1/2 cup granulated nuts


  1. Cream together the vegan margarine and caster sugar until light and fluffy.
  2. Add the soy milk and vanilla extract and mix until well combined.
  3. Sift in the peanut butter and the flour gradually until a good dough is formed (you may not need it all).
  4. Flatten the dough into a disc and wrap in plastic wrap, placing in the fridge for at least 20 minutes.
  5. Preheat the oven to 160°c and line 2 baking trays with baking paper.
  6. Dust a clean surface with flour and unwrap the dough.
  7. Roll out to 1cm thick and use a cookie cutter (it doesn’t have to be pretzel shaped) to cut out shapes and gently place on the baking trays.
  8. Re-roll until you’ve used up all the dough.
  9. Bake in the oven for 20-30 minutes until they just start to brown.
  10. Allow to cool completely.
  11. Re-line completely cooled trays with baking paper.
  12. Melt the chocolate gently until smooth and pop into a small ramekin.
  13. Dip each cookie into the chocolate and gently tap on the side of the ramekin to remove any excess.
  14. Place on the baking tray and sprinkle with granulated nuts and repeat with the rest of the cookies.
  15. Place in the fridge until the chocolate sets and serve!

Choc PB Cookies