Raspberry Pretzel Cookies
If you’re looking for a unique dessert that is sure to amaze, try this Twisted Sugar copycat for Raspberry Pretzel Cookies.
Servings: 10 cookies
Ingredients
For the Cookies
- 3/4 cup salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1/3 cup graham cracker crumbs
- 1 1/2 tsp baking powder
- 1/2 cup crushed pretzels + extra for topping
For the Raspberry Topping
- 8 oz frozen whipped topping, thawed
- 1/4 - 1/2 cup frozen raspberries, thawed
Instructions
- Preheat the oven to 350° F.
- Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Fold in the crushed pretzels.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the topping, fold the thawed raspberries with the frozen whipped topping.
- Generously spread the raspberry topping onto the chilled cookies and top with a few extra crushed pretzels as garnish.
- Store in the refrigerator and serve chilled.
Nutrition
Calories: 300kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 143mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 473IU | Calcium: 46mg | Iron: 2mg