These Raspberry Pretzel Cookies are the perfect mix of sweet and salty! With a crunchy pretzel base and a delicious raspberry topping, they’re both fun and tasty.
Making these cookies is a joy because you get to enjoy the chewy raspberry and the crunchy pretzel together. They disappear fast at my house—I can’t resist them either! 😋
Key Ingredients & Substitutions
All-purpose flour: This is your base ingredient. If you’re looking for a gluten-free option, almond flour works well, but you may need to adjust baking time.
Butter: I prefer unsalted butter for better control over the salt content. If you’re dairy-free, coconut oil can be a great substitute, but it may change the texture slightly.
Raspberries: Fresh raspberries provide the best flavor, but frozen can also work. Just thaw them and gently drain excess moisture to avoid sogginess.
Pretzels: If you’re out of pretzel twists, mini pretzel sticks or even crushed salted crackers can add that crunchy saltiness. These substitutes will give a unique twist to the cookies!
Caramel sauce or dulce de leche: This adds a sweet drizzle. Store-bought is convenient, but homemade caramel can be simple and satisfying. You could also use melted white chocolate for a different touch.
How Do I Make Sure My Cookies Stay Soft Inside?
Keeping cookies soft is key! Follow these tips for the best results:
- Don’t overmix the dough! Just blend until the flour disappears to keep cookies tender.
- Watch the baking time closely. Check the cookies around the 12-minute mark. They should look set but slightly soft in the center.
- Let them cool on the baking sheet for a few minutes; this allows them to firm up without becoming too hard.
- If you want extra softness, store them with a slice of bread in the container. The cookies will absorb moisture and stay chewy!
How to Make Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 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 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (whole or halved)
For Topping:
- About 30 small pretzel twists (1 pretzel per cookie)
- Caramel sauce or dulce de leche, for drizzling
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This delightful cookie recipe will take about 10 minutes to prepare and another 12-15 minutes to bake. You’ll enjoy fresh, warm cookies in less than half an hour!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone mat. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together well and then set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to beat the softened butter and granulated sugar together until the mixture is light and fluffy. Then add in the egg and the vanilla extract, mixing until everything is well combined.
4. Combine the Dry and Wet Mixtures:
Slowly add the dry ingredients into the wet mixture, mixing gently just until everything is incorporated. Remember, don’t overmix! You want the dough to be just combined.
5. Fold in the Raspberries:
Carefully fold in the fresh raspberries. Try to keep some whole if you can, to give each cookie lovely bursts of raspberry flavor.
6. Shape the Dough on Baking Sheet:
Using a cookie scoop or a spoon, drop balls of cookie dough about 1.5 inches apart on the prepared baking sheet. This spacing is important, so they don’t stick together while baking!
7. Add the Pretzel Topping:
Take one small pretzel twist and gently press it onto the top of each cookie ball. Make sure to press it in a little so it sticks to the dough.
8. Bake the Cookies:
Place the baking sheet in the oven and bake for about 12-15 minutes. Keep an eye on them—the edges should be golden, and the centers might look a little soft but will firm up as they cool.
9. Cool the Cookies:
After baking, remove the cookies from the oven and let them cool on the pan for about 5 minutes before transferring them to cooling racks. This helps them set without becoming too hard.
10. Drizzle and Sprinkle:
Once the cookies have cooled, drizzle your choice of caramel sauce or dulce de leche over each cookie. Sprinkle a tiny bit of flaky sea salt on top to enhance those sweet and salty flavors.
11. Enjoy Your Cookies!
Your Raspberry Pretzel Cookies are now ready to serve! Enjoy them warm or store them in an airtight container for later. These treats are sure to be a hit with family and friends!
These cookies are perfect with their chewy raspberry centers, crunchy pretzel toppings, and sweet caramel drizzle. Give them a try; you won’t be disappointed!
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess moisture to prevent the dough from becoming too wet. Gently fold them into the batter to keep some whole pieces intact.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 15-20 minutes before scooping and baking.
What If I Don’t Have Pretzels?
If you don’t have pretzels, you can substitute them with crushed salted crackers or even chopped nuts for a crunchy texture and salty flavor. Just adjust the amount to your liking!
