Chocolate-Strawberry Pretzel Cookies  Recipe
Chocolate-Strawberry Pretzel Cookies Recipe photo by Taste of Home
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Chocolate-Strawberry Pretzel Cookies Recipe

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Every year I try to come up with a new recipe, and this is one that's been requested over and over. Who would guess how good pretzels are in cookies?.—Isabel Minunni, Poughkeepsie, New York
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 16 servings


  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1-1/2 cups finely ground pretzels (about 6 ounces)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2/3 cup semisweet chocolate chips, melted
  • 1/3 cup seedless strawberry jam
  • Confectioners' sugar


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
  3. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  4. Spread melted chocolate on bottoms of solid cookies; let stand until firm. Spread jam on top of cooled chocolate; top with window cookies. Dust with confectioners' sugar.
    Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate according to directions.
    Yield: about 1 dozen.
Originally published as Chocolate-Strawberry Pretzel Cookies in Cookies & Candies Bookazine 2016

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