Did anyone else grow up eating Jello Pretzel Salad at Thanksgiving and at family parties? You know the dish with a pretzel crust, a cream cheese/Cool Whip filling and topped with raspberry Jello with fresh raspberries in it? I definitely did and as a kid it was one of my favorite parts about Thanksgiving but as I have gotten older I have started to really dislike Jello. In fact, I think its pretty disgusting now. So now at Thanksgiving and really, any chance I get, I make a Strawberry Pretzel Crack Salad instead (I will share that recipe soon). Which is basically an elevated version with no Jello in it.
The other day I got the idea to turn this classic dish into a cookie. I decided to start with a classic chocolate chip cookie base but instead of chocolate chips, I added lots of crushed pretzels, chopped pecans and about a cup of frozen raspberries. The cookie dough tasted incredible so I was hopeful! The cookies baked perfectly and so I moved onto the frosting. I wanted to stay true to the classic dish and use a Cool Whip based frosting. Now if you know me, you know I typically refuse to use Cool Whip and 9 times out of 10 will make homemade whipped cream instead. This time I made an exception, and I’m glad I did because it turned out just how I wanted it! I used a combination of Cool Whip, cream cheese, powdered sugar and some raspberry jam.
My idea turned out better than I could have even imagined and I might have a new favorite cookie recipe now. I LOVE these cookies. Because of the Cool Whip, they need to be stored in the fridge and honestly they taste the best cold which makes them a perfect summertime treat and gives warm chocolate chip cookies a run for their money on a hot summer day. I hope you try them and love them as much as I do!
Tips & Tricks:
- Make sure you measure your chopped pretzels AFTER they are chopped and not before. If you measure 2 cups before chopping them, you won’t be using enough. I typically will get 2 cups chopped pretzels out of 3 cups of whole pretzels.
- It’s important that you use frozen raspberries inside of the cookies and not fresh, if you use fresh, they will bleed too much and result in a soggy cookie.
- I made my cookie dough the day before I baked them, and left the cookie dough balls in the fridge overnight. You can totally do this is you prefer!