In a medium size sauce pan, melt better. Whisk in cocoa powder and milk. Bring to a boil and cook for 2 minutes. Stir in peanut butter, salt, and vanilla until smooth. Add oats and crushed pretzels, mix well.
Drop cookies by the tablespoon (or more) onto a cookie sheet lined with wax paper.
Sprinkle with a little sea salt (if desired)
Refrigerate at least 1 hour before serving.
Store in airtight container in the refrigerator or freezer.