1. Preheat oven to 180°c

2. In a medium sized mixing bowl, mix the smooth peanut butter, sugar and Crackd. Use a whisk or handheld electric mixer.
3. Once the dough is fully combined, stir in the chocolate chips and pretzels. I crushed some of my pretzels and left some of them whole, but you can use all crushed or whole depending on how crunchy you want your cookies to be.
4. Chill for 30 minutes if it feels too runny or sticky. Your dough should be soft and a little bit sticky, but not so sticky that it’s sticking to your hands in clumps.
5. Roll your dough into 10 equal sized balls then either flatten with a fork or your hands and place on your lined baking tray, leaving enough room between them for them to spread. You may need more than one tray.
6. Bake in the centre of the oven for 10-12 minutes. Leave to cool before serving.

Serve and enjoy!