Preheat oven to 375 degrees. In a large bowl, blend the butter until smooth. Add egg and dry cookie mix and continue mixing until dough is formed.
Drop 1 tablespoon of dough onto parchment lined cookie sheets, 2” apart. Bake 11-13 minutes, or until edges are golden brown. Cool on a cookie sheet for 5 minutes then transfer to a wire rack completely.
Break up cookies, 6-10 at a time, into a blender. Pulse until the mixture resembles sand. Pour crumbs into a large bowl and repeat with remaining cookies. Place almond butter and coconut oil into a microwave safe bowl. Heat 30-40 seconds until melted. Pour into cookie crumb mixture, then stir to combine with a large spoon.
Break up pretzels into small pieces and fold into mixture. Divide cookie butter evenly between jars, then chill 10-15 minutes in the refrigerator. Will keep in the refrigerator for up to a week!