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Cranberry Pretzel Cookies

These salty and sweet delights are perfect for cookie exchanges. I use cream cheese to make the cookies extra rich. —Meg Bagley, Logan, Utah
  • Total Time
    Prep: 30 min. Bake: 15 min./batch
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups coarsely crushed pretzels (about 1/2-inch pieces)
  • 1 cup dried cranberries
  • 1 cup white baking chips

Directions

  • Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pretzels, cranberries and baking chips.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 11-14 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 154 calories, 7g fat (4g saturated fat), 17mg cholesterol, 169mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.
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  • cookbook48
    Dec 28, 2020

    these are a very tasty cookie. you could taste the pretzels in them and the cream cheese helped keep them moist