Raspberry Pretzel Cookies are a fun mix of sweet and salty! These cookies feature a crunchy pretzel base topped with creamy raspberry goodness. Yum!
They are perfect for parties, or just for a snack at home. I love how they’re two treats in one! You can’t go wrong with cookies that have a bit of crunch. 🍪
Key Ingredients & Substitutions
All-Purpose Flour: The base of this cookie, giving it structure. For gluten-free cookies, try using a 1:1 gluten-free flour blend.
Raspberries: Fresh raspberries give a lovely tartness. If they’re out of season, frozen raspberries work well too; just thaw and drain excess moisture.
Pretzels: The crunch factor! If you’re avoiding gluten, use gluten-free pretzels. If you want a different flavor, consider crushed potato chips or even nuts.
Butter: Unsalted butter allows you to control the saltiness. If you prefer a dairy-free option, use coconut oil or a plant-based butter.
Nuts: Almonds add a nice crunch. Feel free to swap them out for walnuts, pecans, or leave them out if nuts are not your thing.
How Do I Make Sure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, follow a few key steps:
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined.
- The ingredients should be at room temperature (like the butter and egg) for even mixing.
- Chill the dough before baking for about 30 minutes if you prefer a thicker cookie.
- Check your oven temperature with an oven thermometer; baking at the right temp makes a big difference!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack, as they continue to firm up.
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 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
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, gently mashed
- 1/2 cup chopped almonds or nuts (optional)
- 1 cup crushed pretzels, divided (about 3/4 cup mixed into the dough, plus 1/4 cup whole pretzels for topping)
For Serving:
- Powdered sugar, for dusting
- Optional: icing drizzle (1/2 cup powdered sugar mixed with 1-2 tablespoons milk)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. After baking, allow the cookies to cool for 5 minutes before transferring them to a wire rack. Plan for around 30 to 40 minutes total, plus any additional time for cooling or decorating!
Step-by-Step Instructions:
1. Preheat & Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This mixture adds structure to your cookies. Set it aside for now.
3. Cream the Butter and Sugars
In a large bowl, use a mixer to cream the softened butter along with the granulated and brown sugars. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.
4. Add Egg & Vanilla
Beat in the egg and vanilla extract until everything is well combined. This adds flavor and helps bind the cookie together!
5. Combine Wet & Dry Ingredients
Gradually mix in your bowl of dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
6. Fold in the Goodies
Gently fold in the mashed raspberries, chopped nuts (if you’re using them), and about 3/4 cup of the crushed pretzels. Make sure to maintain some texture; a few gentle folds will do!
7. Scoop the Dough
Using a spoon or cookie scoop, drop the dough onto your prepared baking sheet. Leave about 2 inches of space between each scoop as they will spread while baking.
8. Add Pretzel Topping
Press a whole pretzel into the top of each cookie dough mound. This adds a fun crunch and a pretty look!
9. Bake the Cookies
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are golden and the centers are set. Keep an eye on them towards the end!
10. Cool Down
Once baked, remove the cookies and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. (Optional) Finish with Icing
If you’d like to decorate, drizzle icing over the cooled cookies and sprinkle with powdered sugar. This adds a lovely touch!
12. Enjoy!
Serve these delicious Raspberry Pretzel Cookies to friends, family, or just enjoy them yourself! They combine sweet, tart, and salty flavors into one delightful treat.
These cookies are sure to be a hit, yielding a wonderful balance of chewy cookie, fresh raspberries, and that satisfying crunch from the pretzels!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can be used! Just make sure to thaw them and drain any excess moisture before gently mashing and mixing them into the dough.
What Can I Substitute for Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter. Just make sure it’s softened for easy mixing!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just check that the pretzels you use are also gluten-free to maintain the overall recipe.
