Go Back

Strawberry Cheesecake Pretzel Crunch Cookie Sandwiches

Soft pretzel crunch cookies filled with creamy strawberry cheesecake frosting for the perfect sweet and salty dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Crunch Cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1.5 cups crushed pretzels
  • 0.5 cup graham cracker crumbs
Strawberry Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup freeze-dried strawberries crushed
  • 2 tbsp strawberry jam

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, baking powder, and salt.
  3. Cream butter and sugars until fluffy. Add eggs and vanilla.
  4. Gradually mix in dry ingredients. Fold in crushed pretzels and graham cracker crumbs.
  5. Scoop dough onto baking sheets and flatten slightly.
  6. Bake 10–12 minutes until edges are lightly golden. Cool completely.
  7. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, strawberries, and jam.
  8. Spread filling between two cookies and sandwich together.

Notes

Chill assembled cookie sandwiches before serving for the best texture and flavor.