Chocolate-Strawberry Pretzel Cookies recipe

These Chocolate-Strawberry Pretzel Cookies are a sweet-salty holiday masterpiece. Buttery dough meets finely ground pretzels for a delicious crunch, then gets layered with melted chocolate and strawberry jam for a festive cookie sandwich that looks stunning on any tray.

This recipe is easy, creative, and guaranteed to surprise people — no one expects pretzels to taste this good in cookies!

Freeze Option

Freeze the undecorated baked cookies in airtight containers.

When ready to serve, thaw completely and assemble with chocolate and jam.

Prep & Bake Time

• Prep: 30 minutes + chilling
• Bake: 10 minutes per batch + cooling
• Makes: About 12 sandwich cookies

Why You’ll Love This Recipe

• Sweet + salty flavor combo that stands out
• Gorgeous tree-shaped window cookies perfect for gifting
• Melted chocolate + strawberry jam = holiday magic
• Freezer-friendly and great for make-ahead baking
• A creative twist on classic holiday cookies

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• ½ cup sugar
• 2 large eggs, room temperature
• 1½ cups finely ground pretzels (about 6 oz.)
• 1 cup all-purpose flour
• 1 tsp baking powder

Filling & Finish

• ⅔ cup semisweet chocolate chips, melted
• ⅓ cup seedless strawberry jam
• Confectioners’ sugar, for dusting

Instructions

1. Make the Dough

Cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, combine the finely ground pretzels, flour, and baking powder. Gradually blend the dry mixture into the creamed butter mixture.

Divide the dough in half and shape each portion into a flat disk. Cover and refrigerate for 1 hour, or until firm enough to roll.

⸻

2. Roll & Cut the Cookies

Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll each dough portion to ¼-inch thickness.

Cut out cookies using a 3½-inch tree-shaped cutter.

For half of the cookies, use a 1¾-inch tree-shaped cutter to remove the centers — these will become the “window” tops.

Place all cookies 1 inch apart on ungreased baking sheets.

⸻

3. Bake the Cookies

Bake for 8–10 minutes, or until the edges are lightly golden.

Remove the cookies from the sheets and cool completely on wire racks.

⸻

4. Assemble the Cookie Sandwiches

Spread melted chocolate onto the bottoms of the solid cookies. Let the chocolate set until firm.

Spread a layer of strawberry jam over the cooled chocolate.

Place the “window” cookies gently on top.

Finish with a light dusting of confectioners’ sugar.

Nutrition (Per 1 Sandwich Cookie)

• Calories: 245
• Fat: 15g (9g saturated)
• Cholesterol: 54mg
• Sodium: 164mg
• Carbs: 28g (14g sugars, 1g fiber)
• Protein: 3g