Preheat the oven to 350 degrees. Prepare two large cookie sheets with parchment paper.
In a large bowl combine the peanut butter, bananas, sugar, and crushed pretzels. Using a cookie scoop or tablespoon, measure out cookie dough.
Bake cookies for 15 to 20 minutes, or until done. Remove and allow them to cool for at least 15 minutes so they don't crumble apart when dipping them.
While cookies are cooling, melt together chocolate chips and coconut oil in the microwave at 30 second intervals, stirring in between and cooking until completely melted and smooth. Once chocolate is melted, lay out a fresh sheet of parchment paper or wax paper and dip half of each cooking into the chocolate. Set out on the parchment/wax paper to allow chocolate to cool and harden. Enjoy!
Store leftover cookies in a container in the fridge.
NOTE: To make these cookies gluten free just use gluten free pretzels.
Chocolate Dipped Peanut Butter Pretzel Cookies by Braised in a Kitchen