Raspberry Pretzel Cookies are a fun mix of sweet and salty! These treats feature a crunchy pretzel base topped with a smooth, creamy raspberry layer. Yum!
They’re like a party for your taste buds! I love making these cookies for gatherings; everyone is always surprised by the delicious flavor combo. Trust me, they disappear fast!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies. For a gluten-free version, consider using a 1:1 gluten-free flour blend, which works well in most recipes.
Butter: Unsalted butter gives you control over the salt level. If you’re out, you can use margarine, but the flavor might slightly differ. Coconut oil is a dairy-free alternative that adds a nice taste too.
Raspberries: Fresh raspberries are best for flavor and texture. If they’re not in season, frozen raspberries will work; just allow them to thaw and drain any excess liquid.
Pretzels: Any kind of pretzel will work here, but I recommend thin and crunchy ones. If you want to skip pretzels, try crushed roasted nuts for a salty crunch.
White chocolate chips: These add sweetness, but you can replace them with semi-sweet or dark chocolate chips for a richer flavor. You could even skip them altogether if preferred.
How Do I Ensure My Cookies Stay Soft and Chewy?
To keep your Raspberry Pretzel Cookies soft and chewy, focus on a few key things. Firstly, don’t overmix the dough after adding the flour; mix just until combined. This helps to keep it tender.
- Use room temperature butter for a lighter texture and ensure it’s fully creamed with sugar.
- Watch your baking time closely! Take them out when the edges are golden brown, even if the center looks slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes; they will continue to cook from residual heat.
- Store cookies in an airtight container with a slice of bread to help maintain moisture!
Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1 1/2 cups crushed pretzels (about 45 pretzels), divided
- 1/4 cup quick cooking oats
- 1/2 cup white chocolate chips (optional)
For the Topping:
- 2 tablespoons caramel sauce or melted caramel for drizzling
- Flaky sea salt, for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and an additional 15 minutes to bake, with a total of 30 minutes from start to finish. So, in less than half an hour, you can have a tasty batch of cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute the leavening agent evenly throughout the flour.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s a key step that adds air to your cookies!
4. Add Egg and Vanilla:
Add in the large egg and the teaspoon of vanilla extract. Beat the mixture until everything is combined and smooth.
5. Combine Dry with Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Overmixing can lead to tough cookies, so stir gently!
6. Fold in Additions:
Gently fold in the fresh raspberries, 1 cup of the crushed pretzels, quick oats, and white chocolate chips if you’re using them. Be careful not to crush the raspberries too much as you mix.
7. Scoop Dough onto Sheets:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Add Pretzel Topping:
Press 2-3 whole pretzels gently onto the top of each cookie for that fun crunchy topping!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for about 13-15 minutes, or until the edges are golden brown. Keep an eye on them to prevent over-baking!
10. Finish and Cool:
Once baked, remove the cookies from the oven and immediately sprinkle them with flaky sea salt for a delightful contrast. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Drizzle with Caramel:
When the cookies are cool, drizzle caramel sauce over the top to add an extra layer of sweetness.
12. Serve and Enjoy!
Your delicious Raspberry Pretzel Cookies are ready to be enjoyed! They’re perfect with a glass of milk or a cup of tea. Treat yourself and share them with friends and family!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just be sure to thaw them first and drain any excess liquid. This helps prevent the dough from becoming too wet. Fold them in gently to avoid crushing them too much.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh and chewy, you can also place a slice of bread in the container!
Can I Make These Cookies Gluten-Free?
Absolutely! To make gluten-free Raspberry Pretzel Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may slightly vary, but they will still be delicious!
What Can I Substitute for White Chocolate Chips?
If you prefer not to use white chocolate, you can easily substitute with semi-sweet or dark chocolate chips. You could even skip the chocolate altogether for a simpler cookie!
