1-Step 1: Mix the Dough Cream the 3/4 cup salted butter with 1/2 cup granulated sugar and 1/4 cup brown sugar until fluffy, which takes just a couple of minutes. Beat in the 2 large eggs and vanilla extract next, blending until smooth. Gradually add 2 cups all-purpose flour, 1/3 cup graham cracker crumbs, and 1 1/2 teaspoons baking powder to form a soft dough, then fold in 1/2 cup crushed pretzels for that signature crunch.

2-Step 2: Shape and Bake Portion the dough into 3-tablespoon servings, roll them into balls, and flatten slightly into puck shapes on a baking sheet. Bake for 9 to 11 minutes until the cookies spread and the centers are no longer wet. Let them cool completely on the pan before chilling in the refrigerator, as outlined in the directions. This step helps with the sweet and salty flavor that defines pretzel cookies.

3-Step 3: Add the Topping Once chilled, prepare the topping by gently folding 1/4 cup to 1/2 cup thawed frozen raspberries into 8 ounces of thawed frozen whipped topping. Spread this mixture generously on each cookie and garnish with extra crushed pretzels. For more on storing and serving, check our best cookie recipes page. Keep everything refrigerated until you’re ready to enjoy your raspberry pretzel cookies recipe.