Chocolate Chip Pretzels (First Image: Pretzel‑shaped pastry with chocolate chips)
Bite‑size strawberry pretzel cookies with salty pretzel edges, jam, and cream cheese drizzle.
Why You’ll Love This Recipe
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Brings nostalgia of pretzel‑jam desserts into cookie form.
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Great mix of textures: crunchy, soft, creamy.
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Perfect for sharing or tea.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Sugar cookie dough
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Mini pretzels
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Butter
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Sugar
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Cream cheese
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Strawberry jam
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Powdered sugar
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Vanilla
Directions
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Preheat oven; mix pretzel crumbs with sugar and butter.
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Combine dough with cream cheese; shape and roll edges in pretzel crumb.
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Make indent, bake.
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Fill with jam, make cream cheese drizzle.
Servings and Timing
Makes ~24‑28 cookies.
Prep: ~15‑20 min.
Bake: ~10‑13 min.
Variations
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Use other fruit preserves (raspberry, apricot).
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Use flavored cheeses (e.g. mascarpone) for drizzle.
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Add zest or spices in dough.
Storage / Reheating
Store in fridge due to cream cheese. Bring to room temp before serving. Can freeze dough or baked cookies.
FAQs
Best jam type?
Seedless smooth jam is ideal.
Does pretzel stay crunchy?
Edges get crunchy; centre softer. Store airtight.
Mixing refrigerated dough: ok?
Yes; break it up, mix with cream cheese gently.
How to get drizzle consistency right?
Thin with milk gradually.
Freezing ahead?
Yes: both dough and baked cookies freeze well.
Allergy considerations?
Nuts can be substituted or omitted if needed.
Serve chilled or room temp?
Room temp better for flavor.
Dough stickiness?
Chill before shaping.
Can I make larger cookies?
Yes; increase bake time.
How to transport?
Use rigid box; separate layers with parchment.
Conclusion
These strawberry pretzel cookies are fun, flavorful, and unique. They’re sweet, salty, fruity—and perfect for occasions or just a cozy treat. Generate smiles with every bite.
PrintChocolate Chip Pretzels (First Image: Pretzel‑shaped pastry with chocolate chips)
Deliciously soft pretzel-shaped pastries filled with gooey chocolate chips, perfect for a sweet snack or dessert.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk (about 110°F)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1/3 cup baking soda (for boiling water bath)
- 1 egg, beaten (for egg wash)
- Coarse sugar or sea salt for topping (optional)
Instructions
- In a large bowl, dissolve yeast in warm milk and let sit for 5 minutes until frothy.
- Add sugar, melted butter, and salt to the yeast mixture. Mix well.
- Gradually add flour and knead the dough until smooth and elastic, about 8–10 minutes.
- Fold in the mini chocolate chips until evenly distributed throughout the dough.
- Cover the dough and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces. Roll each piece into a rope and shape into a pretzel.
- In a large pot, bring 6 cups of water to a boil and add baking soda.
- Gently dip each pretzel into the boiling water for about 30 seconds. Remove and place on the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sugar or salt, if desired.
- Bake for 12–15 minutes or until golden brown.
- Cool slightly before serving.
Notes
- You can use dark or milk chocolate chips depending on your preference.
- Serve warm for the best gooey chocolate experience.
- Freeze extra pretzels and reheat in the oven for a quick snack.
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: chocolate chip pretzels, sweet pretzel recipe, chocolate pastry, dessert pretzel
