Fat & Weird Ep. 18 Recreation: Strawberry Pretzel Salad Cookie Magic

Strawberry Pretzel Salad Cookies 

I didn't grow up with strawberry pretzel salad, but I wish I had. It's retro in the best way: crushed pretzels layered with cream cheese and Cool Whip, then topped with strawberry Jell-O and fresh strawberries. The salty-sweet combo is addictive, and the nostalgia factor is sky-high. So, when I saw Bake It With Fat & Weird make Strawberry Pretzel Salad Cookies (Episode 23), I knew I had to make my own version.

Their cookie used a soft brown sugar base, crushed pretzels, strawberry extract, and white chocolate chips. After baking, they piped cream cheese frosting on top, filled the center with strawberry jam, and added crushed pretzels. It looked so good, but I had a few ideas to make it feel more like strawberry pretzel salad to me.

Here's What We Changed

The Dough

• I kept the brown sugar base for softness and chew.

• I added lots of crushed pretzels—not just for texture, but to really echo the salty, buttery crust in the classic salad.

• A dash of strawberry extract helped the cookie smell like summer.

The Mix-Ins

• I used chopped white chocolate baking wafers instead of chips for a meltier bite.

• I swapped out cream cheese frosting for a cream cheese–white chocolate ganache that pipes beautifully and melts in your mouth.

• For the topping, I used strawberry jam and freeze-dried strawberries for brightness and crunch.

The Assembly

• I baked the cookies, then made a shallow well in each while still warm.

• Once cool, I filled the center with ganache and strawberry jam.

• Topped it all with crushed pretzels and freeze-dried strawberries.

Strawberry Pretzel Salad Cookies – Full Recipe

Ingredients (All in grams)

Cookie Dough
🧈 92g Butter
🥄 122g Shortening
🍬 131g Granulated Sugar
🍯 145g Brown Sugar
⚖️ 5g Baking Soda
🌽 7g Cornstarch
🧂 5g Salt
🌾 450g All-Purpose Flour
🍓 8g Strawberry Jell-O Mix
🥨 150g Crushed Pretzels
🍫 100g White Chocolate Chips

Wet Ingredients
🥚 109g Eggs (approx. 2 large eggs)
🌿 7g Strawberry Emulsion (or ½ tablespoon)
🌻 10g Vegetable Oil

Core Filling (Optional)
🧁 113g Buttercream Frosting
🍓 113g Strawberry Jam
🍓 8g Strawberry Jell-O Mix

Toppings
🥨 Crushed Pretzels
🍓 Strawberry Crunch (optional, for texture and decoration)

Directions

1. Cream the Fats & Sugars
   In a mixing bowl, beat together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.

2. Add Wet Ingredients
   Add the eggs, strawberry emulsion, and vegetable oil. Mix until fully combined.

3. Incorporate Dry Ingredients
   Add cornstarch, baking soda, and salt. Stir to combine.

4. Add the Flour
   Gradually mix in the flour until a smooth dough forms.

5. Fold in the Mix-Ins
   Gently fold in crushed pretzels and white chocolate chips.

6. Weigh & Shape
   Portion dough into 5 oz (about 140g) balls for even baking.

7. (Optional) Fill the Core
   If stuffing, create a small well in each dough ball. Fill with a spoonful of the buttercream–strawberry jam mixture, then seal carefully.

8. Top It Off
   Sprinkle each dough ball with additional crushed pretzels and strawberry crunch.

9. Chill the Dough
   Refrigerate or freeze the dough for 1–2 hours. This helps develop flavor and minimize spreading.

10. Bake
    Preheat oven to 400°F (190°C). Bake on a parchment-lined sheet for 14–16 minutes or until golden on the edges.

11. Cool & Enjoy
    Let cookies cool on a wire rack for about 10 minutes before devouring.

Time to Get Weird

Sweet, salty, creamy, crunchy—these cookies are a wild ride in every bite. Whether or not you’ve had the OG strawberry pretzel salad, this cookie gives you that same nostalgic summer magic… just in a handheld, bakery-style format.