Raspberry Pretzel Cookies are a fun twist on dessert! These yummy treats mix sweet and salty with a crispy pretzel base and a gooey raspberry filling on top.
I love how easy they are to make, and the crunch from the pretzel is just the cherry on top. They’re perfect for sharing, or you know, sneaking a few for yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you better control over the overall saltiness of your cookies. If you’re in a pinch, you can swap it with margarine, but butter really adds to the flavor.
Granulated Sugar: This is essential for sweetness and texture. If you’re looking to cut back on sugar, you can use coconut sugar or a sugar substitute like Stevia, but the taste and texture may vary.
Raspberries: Fresh raspberries are best, but frozen ones work too—just thaw and pat dry to avoid excess moisture. You could also replace them with blueberries or chopped strawberries if you wish!
Caramel Sauce: For drizzling, homemade is great, but store-bought works just fine if you’re short on time. Adding chocolate drizzle instead is also a delicious twist!
How Do You Make Sure Your Cookies Stay Soft and Chewy?
To keep your cookies soft, it’s important to pay attention to baking time; don’t over-bake them. Remove them when they’re golden at the edges but still slightly soft in the center. This makes all the difference!
- Always start with softened butter to create that creamy texture.
- Mix your dough just until combined, as over-mixing can lead to tough cookies.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them finish cooking and stay soft.
Raspberry Pretzel Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup crushed pretzels (plus whole pretzels for topping)
For the Filling and Drizzle:
- 1 cup fresh raspberries
- 1/2 cup caramel sauce (for drizzling)
- Coarse sea salt flakes for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 12-15 minutes of baking time. Allow for an additional 5 minutes of cooling on the baking sheets. In total, expect around 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined, making sure there are no lumps.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Don’t over-mix, as this can make the cookies tough!
6. Fold in the Pretzels:
Gently fold in the crushed pretzels, making sure they are evenly distributed throughout the dough for that perfect crunch.
7. Shape the Cookies:
Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Add Raspberries:
Now, take a few fresh raspberries and gently press them into the center of each dough ball. This adds a juicy burst of flavor right where you want it!
9. Top with Pretzels:
Place one whole pretzel on top of each cookie dough ball, gently pressing it in to adhere.
10. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Keep an eye on them to avoid over-baking!
11. Cool Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
12. Drizzle and Garnish:
Once the cookies are cooled, drizzle them with caramel sauce and sprinkle a bit of coarse sea salt over the top if desired. This adds a wonderful salty contrast to the sweetness!
13. Serve and Enjoy:
Your Raspberry Pretzel Cookies are now ready to serve! Enjoy the delightful combination of crunchy pretzels, sweet raspberries, and buttery cookie goodness!
These cookies are sure to be a hit with friends and family, perfect for parties or just a tasty treat at home. Enjoy every bite!
Can I Use Unsalted Butter Instead of Salted?
Yes, using unsalted butter is ideal as it allows you to control the saltiness of your cookies better. If you only have salted butter, just omit any extra salt in the recipe.
Can I Substitute Other Fruits for Raspberries?
Absolutely! You can use other berries like blueberries or strawberries, or even diced peaches or cherries. Just make sure to adjust the baking time if using larger fruit pieces.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, consider freezing them. Just be sure to separate layers with parchment paper to prevent sticking.
What If My Cookie Dough is Too Soft?
If your dough feels too soft to handle, chill it in the refrigerator for about 30 minutes. This will make it easier to shape into balls and help the cookies maintain their shape while baking.
