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Cookies, Desserts

Raspberry Pretzel “Crack” Cookies

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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!
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Raspberry Pretzel “Crack” Cookies


  • Author: shaemakes
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Description

A twist on the classic Raspberry Jello Pretzel Salad we all grew up on but in cookie form. A brown sugar cookie base loaded with chopped pretzels, pecans and raspberries and frosted with a homemade raspberry whipped cream frosting. Served cold for the perfect summertime dessert.


Ingredients

Scale

For the cookies

  • 2 3/4 cup all purpose flour
  • 2 tsp baking soda
  • 1 1/4 tsp salt
  • 2 sticks salted butter, room temperature
  • 1 cup brown sugar, packed
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 cups chopped pretzels
  • 1/2 cup chopped pecans
  • 1 cup frozen raspberries

For the Raspberry Whipped Cream Frosting:

  • 8 oz container Cool Whip Extra Creamy
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1/3 cup raspberry jam
  • Fresh raspberries to top with

Instructions

For the cookies:

  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl combine flour, baking soda and salt. Stir to combine.
  3. In a large bowl or stand mixing bowl add butter and sugars. Beat on medium speed for 3 minutes until smooth.
  4. Add eggs and vanilla and beat on medium speed for another 3 minutes.
  5. Add flour mixture a little bit at a time and mix on medium/low speed until just barely mixed and no flour streaks remain.
  6. Add chopped pretzels and pecans. Mix until just barely combined.
  7. Add raspberries and mix for 10-15 seconds until raspberries are dispersed throughout the dough but don’t over mix or else the raspberries will fall apart.
  8. Scoop dough into 3 oz sized cookie dough balls or 1/4 cup sized balls.
  9. Chill dough for 1 hour in the refrigerator or 20 minutes in the freezer.
  10. Bake for 11-14 minutes or until edges are slightly golden brown and the centers look set.
  11. Remove and let cool completely while you make the frosting.

For the frosting:

  1. In a medium sized bowl cream together cream cheese and powdered sugar for 2-3 minutes until smooth.
  2. Fold in Cool Whip until smooth.
  3. Stir in raspberry jam.

Assembly:

  1. Put frosting into a piping bag or gallon size Ziploc bag and cut off the bottom (or the corner) so that it has a nickel sized opening.
  2. Frost the cookies with the frosting and serve immediately or store in the fridge until ready to serve.
  3. Cookies should be stored in the fridge and are delicious cold or at room temperature.

 

 

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Hey there and welcome to my happy place! My name is Shae Memmott, the face behind Shae Makes. I am a wife, a momma, a dark chocolate lover, an avid Crossfitter and a detail oriented freak.

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