When the holidays arrive, kitchens transform into joyful workshops filled with sugar, spice, and the aroma of freshly baked treats. But not every delicious Christmas dessert needs to demand hours in the kitchen or perfect pastry skills. Festive Pretzel Christmas Cookies combine the best of both worlds—sweet and salty, crunchy and soft, decadent yet simple. With just a few ingredients and plenty of decorative possibilities, these cookies make the perfect edible gift, party snack, or cozy holiday indulgence. Imagine golden pretzels coated in velvety chocolate, sprinkled with colorful candies, and arranged like little wreaths or reindeer. They’re fun to make with kids, easy to customize, and guaranteed to impress guests with their cheerful holiday flair.

Ingredients

To create these festive bites, precise measurements and good-quality ingredients are key.

Base Ingredients:

3 cups (about 150 g) mini pretzels (traditional twist or square shape)
1 cup (200 g) semisweet chocolate chips
1 cup (200 g) white chocolate chips
2 tablespoons coconut oil or shortening (1 tbsp for each type of chocolate)

Toppings and Decorations:

½ cup (100 g) red and green M&M’s
¼ cup (50 g) crushed peppermint candies or candy canes
¼ cup (25 g) festive sprinkles (red, green, gold, or silver)
¼ cup (40 g) chopped nuts (optional, for texture)
Sea salt flakes (optional, for garnish)

Optional for Flavor Variations:

½ teaspoon peppermint extract for a minty touch
½ teaspoon vanilla extract for classic flavor
Mini pretzel rods for reindeer shapes
Candy eyes and red chocolate candies for faces (if making character cookies)

These quantities yield about 36 cookies—perfect for sharing or gifting during the holidays.

Instructions

Step 1: Prepare the Workspace

Line two large baking sheets with parchment paper or silicone baking mats. Arrange the pretzels in single layers so they’re ready for dipping or topping. Organize all your decorations nearby; once the chocolate melts, you’ll need to work quickly.

Step 2: Melt the Chocolates

Place semisweet chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring after each, until smooth and glossy (about 1 minute total). Repeat the same process with the white chocolate in a separate bowl. Alternatively, use a double boiler for even melting and better temperature control.

Tip: Avoid overheating. If chocolate thickens or seizes, stir in an extra teaspoon of oil to restore smoothness.

Step 3: Dip and Coat the Pretzels

Using a fork or dipping tool, submerge pretzels one at a time into the melted chocolate. Gently tap off the excess and lay each coated pretzel on the lined baking sheet. Alternate between white and dark chocolate for color contrast. For variety, drizzle melted chocolate over some plain pretzels instead of dipping them completely.

Step 4: Add the Decorations

Before the chocolate sets, quickly decorate each pretzel with M&M’s, crushed candy canes, nuts, or sprinkles. For a Christmas “wreath” design, form small circles with pretzels, drizzle green-tinted white chocolate, and add red candy “berries.” If making reindeer, use mini pretzel twists as antlers, candy eyes, and a red M&M for the nose.

Step 5: Chill and Set

Transfer the baking sheets to the refrigerator for 15–20 minutes, or until the chocolate hardens completely. Once firm, remove the cookies from the fridge and let them rest at room temperature for about 5 minutes before serving or storing.

Step 6: Optional Finishing Touch

Drizzle leftover melted chocolate (contrasting color) over the set pretzels for a professional finish. Sprinkle a tiny pinch of sea salt on top to enhance the flavor and balance sweetness with a satisfying crunch.

Conservation and Storage

Proper storage ensures your Festive Pretzel Christmas Cookies stay crisp and flavorful throughout the season.

Room Temperature: Store cookies in an airtight container layered with parchment paper. Keep in a cool, dry place for up to 2 weeks.
Refrigeration: If your kitchen is warm, refrigerate the cookies to prevent chocolate melting. They’ll last up to 3 weeks in a sealed container.
Freezing: For longer storage, freeze them on a tray until solid, then transfer to freezer bags. Frozen cookies maintain quality for up to 2 months. Thaw at room temperature before serving to preserve crunch.

Pro Tip: When gifting, use wax paper between cookie layers to prevent smudging and melting during transport.

Variations

1. Reindeer Pretzel Cookies:
Use mini pretzel twists for antlers, candy eyes for character, and red M&M noses for Rudolph-inspired treats. Kids love decorating these!

2. Peppermint Bark Pretzel Bites:
Add crushed peppermint candies to melted white chocolate and dip pretzels halfway for a cool, minty flavor.

3. Peanut Butter Delight:
Spread a thin layer of peanut butter between two pretzels before dipping in chocolate for a sweet-and-salty sandwich version.

4. S’mores Pretzel Cookies:
Add a small marshmallow on top before drizzling with chocolate. Toast slightly under a broiler for a gooey, golden finish.

5. Caramel Pretzel Bites:
Place a caramel square on top of a pretzel and heat it for 2 minutes in the oven at 350°F (175°C). Press another pretzel on top, cool slightly, then dip in chocolate.

These variations let you adapt the base recipe to suit every taste or theme, from elegant holiday platters to playful kid-friendly snacks.

Serving Suggestions

Presentation elevates these cookies from simple snacks to festive showstoppers. Arrange them on a red-and-green platter or stack them in clear jars tied with ribbon for edible gifts. For a dessert table, alternate dark and white chocolate versions in neat rows for contrast.

Serve alongside hot cocoa, mulled wine, or peppermint lattes for the ultimate holiday pairing. You can also crumble a few cookies over vanilla ice cream for a quick Christmas sundae. When hosting parties, include these cookies in your cookie exchange or as part of a charcuterie-style dessert board with fudge, truffles, and holiday candies.

Gifting Idea: Pack an assortment—peppermint, caramel, and classic pretzel cookies—in decorative tins or mason jars. Add a tag with a festive message like “Wishing You a Sweet Christmas!” for a personal touch.

Tips for Perfecting Your Pretzel Cookies

Quality Chocolate: Choose premium melting chocolate or couverture for a smoother finish and richer flavor.
Avoid Humidity: Moisture can make pretzels lose their crunch; always store in airtight containers.
Even Dipping: Use a fork to hold pretzels and gently tap off excess chocolate for a clean look.
Work Quickly: Chocolate begins to set fast; have decorations ready before dipping.
Temperature Control: Let melted chocolate cool slightly before dipping to prevent soggy pretzels.
Holiday Flair: Tint white chocolate with gel-based colors to create red, green, or gold designs without thinning the consistency.

Conclusion

Festive Pretzel Christmas Cookies capture everything joyful about the holidays—sweet flavors, beautiful presentation, and simple preparation. Each bite offers the perfect harmony of crunchy pretzels and creamy chocolate, enhanced by colorful toppings that make them as fun to look at as they are to eat. Their versatility makes them ideal for cookie swaps, last-minute gifts, or family baking sessions. Plus, since they require no complicated baking techniques, anyone can whip up a batch in less than an hour.

This Christmas, add these irresistible pretzel cookies to your holiday lineup. They’re proof that the most delightful treats often come from the simplest recipes—a touch of sweetness, a sprinkle of creativity, and a whole lot of holiday spirit.

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Festive Pretzel Christmas Cookies for a Sweet Holiday Treat

Author: hafsahafsa
Total Time: 25 minutes (default = prep + cook)
Yield: 36 cookies (about 12 servings) 1x
Diet: Vegetarian

Print Recipe

Description

Sweet–salty, no-bake Christmas cookies made from mini pretzels dipped in dark and white chocolate, then topped with festive candies, sprinkles, and peppermint. Fast to make, highly giftable, and perfect for cookie trays.

Ingredients

Scale

Base

3 cups (about 150 g) mini pretzels (twists or squares)

1 cup (200 g) semisweet chocolate chips

1 cup (200 g) white chocolate chips

2 tbsp coconut oil or shortening (1 tbsp per chocolate)

Toppings

½ cup (100 g) red & green M&M’s

¼ cup (50 g) crushed peppermint candies or candy canes

¼ cup (25 g) holiday sprinkles

¼ cup (40 g) chopped nuts (optional)

Sea salt flakes (optional)

Optional flavor boosts

½ tsp peppermint extract (mix into white chocolate)

½ tsp vanilla extract (mix into dark chocolate)

Candy eyes, red candies, mini pretzel rods for reindeer designs

Yields about 36 cookies.

Instructions

Prep trays
Line 2 large baking sheets with parchment or silicone mats. Arrange pretzels in a single layer. Set toppings within reach.

Melt chocolates
In separate microwave-safe bowls, combine semisweet chips + 1 tbsp oil, and white chips + 1 tbsp oil. Microwave each in 20-second bursts, stirring between, until smooth. (Double boiler works too.) Add optional extracts now.

Dip
Using a fork, dip pretzels in melted chocolate, letting excess drip off. Place on prepared sheets. Alternate white and dark chocolate for variety; drizzle some instead of fully dipping for contrast.

Decorate
While chocolate is still wet, add M&M’s, peppermint, sprinkles, nuts, and a pinch of sea salt. For wreaths, arrange small circles of pretzels and drizzle green-tinted white chocolate, then add red “berries.” For reindeer, use a twist pretzel, candy eyes, and a red candy nose; attach antlers with a dab of chocolate.

Set
Chill trays 15–20 minutes until firm. Rest 5 minutes at room temperature. Optional: finish with a contrasting chocolate drizzle.