Cookies and Cream Pretzel Thins
- Nicole Collins
- a few seconds ago
- 3 min read
Cookies and Cream Pretzel Thins- Savory pretzel thins dipped in a mixture of white chocolate and Oreo cookie crumbs make the perfect salty sweet treat.
December 25, 2025 by Nicole Collins
It’s Day 6 in our 12 days of treats series, and today we’re making another copycat version of one of my favorite treats from Trader Joes.
Just like in the last recipe, we’re going to start by melting some white chocolate chips until they’re nice and smooth. We don’t need to worry about tempering the chocolate for this one either. Just make sure not to overheat the chocolate to avoid the risk of it seizing. Microwave the chocolate in 15-30 second intervals being sure to give it a good stir in between each round in the microwave, and you should be good as gold.
To the melted chocolate, we’re going to add some finely crushed Oreo cookie crumbs. We need the food processor to help us make the cookie crumbs, because we want the cookies to be as finely ground as possible. We don’t want any hunks in this at all, not even small ones. So, we’ll pulse a handful of Oreos until they’re completely ground, measure out the amount we need, then mix those crumbs right into the white chocolate. You’d think the chocolate would be too thick to handle after we do this, but that’s not the case at all!
Next, we’re going to take some pretzel thins and dip them straight into the chocolate mixture. If I’m being completely honest, the hardest part of this recipe is digging through the bag and finding all the pretzels that have not broken and are still completely intact. All that air they’re putting in the bags are not protecting the pretzels!
When you’re dipping the pretzels, I recommend using a fork to help fish the pretzels out of the chocolate. This will allow some of the excess chocolate to drip through between the tines of the fork. I also like to tap the fork on the edge of the dipping bowl a couple times to shake off some of the extra chocolate too. We don’t need these pretzels swimming in chocolate. Just a light layer is good.
After all the pretzels are dipped, we’ll set them on a wax paper lined baking sheet to dry. And, that’s all there is to it! The second hardest part of this recipe is trying not to devour every last pretzel before you even have the chance to share it.
I love a white chocolate covered pretzel in its simplest form, because I think it’s the ultimate example of salty sweet. But when you add the element of that rich black cocoa from the Oreo which brings a whole new level of flavor, the end result is just magical.
Ok, everyone! We’re keeping the 3 ingredient recipe theme going with treat tomorrow that’s basically made from magic!
In the meantime, enjoy! And, let’s eat!
Cookies and Cream Pretzel Thins
Serves: 36 Print
Ingredients:
5-6 Oreos
1 bag (12 oz) white chocolate chips
36 pretzel thins
Directions:
Line a baking sheet with wax paper. Set aside.
Add cookies to the bowl of a food processor, and process until very fine crumbs. Measure out ½ cup cookie crumbs, and discard any extra.
Add chocolate to a microwave safe bowl. Microwave in 15-30 seconds intervals, stirring well in between each interval, until completely melted. Add cookie crumbs, and mix well to combine.
Working one at a time, add pretzel thin to the chocolate mix. Use a fork to flip and remove the pretzel from the chocolate once completely coated. Gently tap the fork on the edge of the chocolate bowl to help any excess chocolate drip off. Place pretzel on prepared baking sheet to set for about 30 mins- 1 hr. Store in an airtight container, and enjoy!
Recipe notes:
*Of course, and pretzel piece tastes delish in this mix, but I usually try to fix out the whole pretzels that aren’t broken. That’s not as easy as it sounds, but so worth it!
*If using Oreo Thins, double the amount of cookies you’re grinding.
