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Chocolate-Strawberry Pretzel Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Makes

about 1 dozen

Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? —Isabel Minunni, Poughkeepsie, New York
Chocolate-Strawberry Pretzel Cookies Recipe photo by Taste of Home
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Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 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

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour.
  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 until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely.
  4. Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar.
    Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

Nutrition Facts

1 sandwich cookie: 245 calories, 15g fat (9g saturated fat), 54mg cholesterol, 164mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 3g protein.

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