Strawberry Pretzel Dessert Cookies, an easy drop cookie inspired by the popular dessert with flavors of cream cheese, pretzels, and strawberries.
These fun cookies were inspired by the popular Strawberry Pretzel Dessert Bars (aka Strawberry Pretzel Salad). Whatever you want to call it, the dessert generally has a pretzel crust, cream cheese filling, and strawberry topping. This cookie recipe took all those flavors and turned them into a simple drop cookie.
I kind of have a weird fascination with the flavor combo. Take my Strawberry Pretzel Cocktail for example. Another fun twist on the dessert. Something just works with the salty pretzels, sweet strawberries, and creamy cheese filling. This Strawberry Pretzel Pie looks amazing too.
Here are a few items used for this recipe PLUS a few more you may want to make these Strawberry Pretzel Dessert cookies…
- Whisk – A whisk is a staple in any kitchen, but we particularly like these colorful whisks that twist and store flat.
- Precut Parchment Paper – These precut parchment paper sheets save so much time and fit baking sheets perfectly. Just make sure you buy the right size for your pan(s).
- Hand Mixer – I love these colorful lightweight electric hand mixers that come in a variety of colors.
- Cooling Racks – When you get your cookies out of the oven, let them cool slightly before moving them to cooking racks. If you leave them on the hot baking pans too long the bottoms can get overly browned.
(Full printable recipe card is at bottom of post.)
- Pudding Mix – I used a package of instant cheesecake pudding. Do not MAKE the pudding. You could use your favorite variety of pudding such as vanilla. To keep with the original flavors of the strawberry pretzel dessert I decided to go with the cheesecake pudding. Using cream cheese in the cookies didn’t have enough flavor after being baked.
- Pretzels – You can use any shape pretzel but I like the square pretzels (or sometimes called snaps). I like how you can break them into good size pieces for a little texture in the cookies.
- Strawberries – I don’t recommend using fresh strawberries. I used crispy freeze dried strawberries and broke them into pieces.
Strawberry Pretzel Dessert Cookies FAQ
How should I store these cookies?
Store the cookies in an airtight container at room temperature.
Can I freeze the cookies?
How long will the cookies last?
The cookies will last at least a few days at room temperature or up to a few months in the freezer.
Instead of the cheesecake pudding, you can use your favorite variety of instant pudding mix such as vanilla.
What else can I add to this recipe?
You can add other freezer dried fruit or baking chips such as white chocolate chips. Both would work well!
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be a tough one to make vegan but you can try using vegan ingredients including a butter substitute.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute but I haven’t tried it.
Gluten-Free -Try a gluten-free pretzel and also a gluten-free baking flour that can be substituted for baking. Double-check the pudding mix as some may contain gluten.
Hope you enjoy these Strawberry Pretzel Dessert Cookies!
Strawberry Pretzel Dessert Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 3.4 ounces instant cheesecake pudding mix (1 package)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup salted pretzels coarsely chopped
- 1 ounce dried strawberries (1 bag), coarsely chopped
- 1/4 cup vanilla frosting or cream cheese frosting (optional), see notes
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, then vanilla, then dry pudding mix until well combined.
- Add flour mixture to wet ingreidnets and beat until combined.
- Fold in chopped pretzels and dried strawberries until well combined.
- Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop cookies onto prepared baking sheet.
- Bake cookies at 350 degrees F for about 8-10 minutes or until golden brown. Cool slightly then move cookies to cooling racks to finish cooling.
- If desired, place frosting in microwave safe bowl. Microwave for about 5-10 seconds or until softened, stir well. Drizzle over cookies as desired. Let cool so frosting sets.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Wow I love the idea of pretzels folded into cookie dough. Salty sweet combinations are my favorite! This looks right up my ally can’t wait to try it out!
Love, love the flavors of these cookies. Can’t wait to make again soon.
Such delicious little cookies. Those flavors sound absolutely incredible and I love how you used the pretzels to add a bit more texture.
Sara Welch says
This was the perfect blend of salty and sweet with the right amount of crunch! Easily, a new favorite treat!
Oh my god, these are my dream dessert! I just can’t stop eating them, so tasty and satisfying cookies.