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Strawberry Pretzel Cookies

Recipe from Two Peas and Their Pod

Soft and chewy Strawberry Pretzel Cookies made with crushed pretzels, white chocolate chips, and freeze-dried strawberries. Finished with flaky sea salt for the ultimate sweet and salty cookie!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Cookies
Cuisine: American
Keyword: pretzel, strawberry, white chocolate
Servings: 32 cookies
Calories: 206kcal

Ingredients

For the cookies:

  • 2 cups mini pretzel twists
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at cool room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped pretzels
  • 3/4 cup roughly chopped freeze-dried strawberries

For garnish:

  • Flaky sea salt, for sprinkling
  • Extra white chocolate chips, pretzels, and strawberries

Instructions

  • Preheat oven. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Make pretzel crumbs. Put the pretzels in a food processor or blender, and blend until you have finely ground pretzel crumbs. You should have 1 cup of crumbs.
  • Whisk dry ingredients. In a medium bowl, whisk together the pretzel crumbs, flour, baking soda, baking powder, and salt. Set aside.
  • Cream butter & sugars. Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
  • Add dry ingredients. Add the dry ingredients and mix until just combined. Don’t over mix.
  • Add mix-ins. Stir in the white chocolate chips, pretzels, and freeze dried strawberries.
  • Scoop. Scoop 2 tablespoons of the dough into a ball. Place dough balls on prepared baking sheet, about 2-inches apart.
  • Bake. Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
  • Garnish and cool. Remove from the oven and sprinkle with flaky sea salt. Gently press white chocolate chips, pretzels, and strawberries on top of the warm cookies, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Notes

  • You should have about 1 cup of finely ground pretzel crumbs after processing the pretzels.
  • Use freeze-dried strawberries, not fresh strawberries, for the best texture.
  • Don't overbake the cookies. The centers should still be soft when removed from the oven.
  • Press extra white chocolate chips, pretzels, and strawberries onto the warm cookies for a pretty finish.
  • A sprinkle of flaky sea salt is highly recommended, it balances the sweetness and makes the strawberry and pretzel flavors shine.
  • Store the cookies in an airtight container on the counter for up to 3 days. You can freeze the cookies for up to 3 months. 

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 204mg | Potassium: 142mg | Fiber: 1g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 68mg | Calcium: 30mg | Iron: 2mg