Raspberry Pretzel Cookies are a fun treat combining sweet and salty! The flaky pretzel crust pairs perfectly with a creamy raspberry filling, making each bite yummy and crunchy.
These cookies are a great way to impress friends at a gathering! I love how easy they are to make—just mix, bake, and enjoy. Who knew cookies could be so playful? 😄
Key Ingredients & Substitutions
Pretzels: Crushed pretzels add both flavor and texture. If you’re out of pretzels, try crushed potato chips for that salty crunch. They won’t be as sturdy, but they’ll still taste great!
Flour: All-purpose flour works best, but you can substitute with whole wheat flour for a nuttier flavor. Just keep in mind that it may make the cookies a bit denser.
Butter: Unsalted butter gives you control over the salt level. If you’re on a dairy-free diet, coconut oil is a suitable alternative, but it may slightly change the taste.
Raspberries: Fresh raspberries are ideal, but you can use frozen raspberries. Just be sure to thaw and drain them well to avoid excess moisture in the dough.
Chocolate Chips: White chocolate is my favorite here, but you could swap it out for dark chocolate or even skip it entirely for fewer calories.
Why is Mixing Technique Important for These Cookies?
Mixing is key to getting the right texture in cookies. For these Raspberry Pretzel Cookies, properly blending ingredients avoids overmixing, which can make them tough. Here’s how to do it right:
- Start with softened butter and sugars. Beat until creamy, about 2-3 minutes, to incorporate air for fluffiness.
- When adding the egg and vanilla, mix until just combined. This prevents overmixing.
- Gradually fold in the dry ingredients and raspberries. A rubber spatula works best here!
- Don’t worry if the dough looks a bit crumbly—it should hold together when scooping. This means it’s ready to bake!
This careful mixing ensures your cookies turn out tender and delicious, perfect for any occasion. Enjoy baking these delightful treats!
Raspberry Pretzel Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup crushed pretzels (plus some whole mini pretzels for topping)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, lightly mashed
- 1/2 cup white chocolate chips or butterscotch chips (optional)
For Topping:
- Coarse sea salt
- Sliced almonds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-14 minutes of baking time. Plus, you’ll need a few minutes to let the cookies cool. So, in total, plan for about 30-40 minutes from start to finish. Perfect for a quick and delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This will help your cookies bake evenly.
2. Mix Dry Ingredients:
In a medium bowl, mix together the crushed pretzels, all-purpose flour, baking soda, and salt. This is your dry mix, so stir it well and set it aside for later!
3. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter with both granulated and light brown sugars. Use an electric mixer to beat them together until the mix is creamy and fluffy—about 2-3 minutes. This step is important for the texture of your cookies!
4. Add Wet Ingredients:
Now, let’s add the egg and the vanilla extract to the butter mixture. Beat everything together until it’s smooth and well incorporated.
5. Combine Dry and Wet Ingredients:
Next, slowly add your dry mix to the wet mix. Stir gently with a spatula until everything is just combined. It’s okay if there are a few little lumps; you don’t want to overmix!
6. Fold in Berries and Chips:
Carefully fold in the lightly mashed raspberries. If you’re using them, now is the time to add the white chocolate or butterscotch chips. These will add sweetness and extra flavor to your cookies!
7. Shape the Cookies:
Scoop rounded tablespoons of dough and place them on your prepared baking sheet, leaving about 2 inches between each cookie to allow them space to spread. They will puff up a bit, so give them some room!
8. Add the Pretzel Topping:
Press a whole mini pretzel into the center of each scoop of dough. This adds a fun crunch and salty bite!
9. Sprinkle for Good Measure:
Sprinkle a little coarse sea salt over the tops, and if you like, add some sliced almonds for that extra crunch and flavor.
10. Bake:
Pop the baking sheet into the oven and let the cookies bake for about 12-14 minutes, or until the edges are golden brown and the cookies look set.
11. Cool and Serve:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This prevents them from getting soggy from steam.
12. Enjoy:
Now they’re ready to be enjoyed! These cookies are a delightful mix of sweet and salty, bursting with raspberry goodness. Perfect for sharing (or keeping all to yourself)! 😋
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before adding to the dough to avoid excess moisture, which could make the cookies soggy.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, you can freeze them in a freezer-safe container for up to a month.
What Can I Substitute for Pretzels?
If you don’t have pretzels on hand, you can substitute them with crushed potato chips for a similar salty crunch. Just keep in mind that this may slightly change the flavor.
Can I Make These Cookies Vegan?
Absolutely! You can make these cookies vegan by using a plant-based butter substitute and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) instead of the regular egg.
