If you like sweet and savoury together, you’ll like them. If you like Peanut Butter, you’ll love them!
1 1/4 cups icing sugar
1 cup smooth/creamy peanut butter
4-5 Tbsp butter, melted
1 1/2 cups finely crushed pretzels
Beat the icing sugar, peanut butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until well mixed. (Mixture will be crumbly.)
Shape mixture into about 20 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5-7 days; let stand at room temperature 30 minutes before serving.