Description
These White Chocolate Peppermint Pretzel Cookies combine the sweet creaminess of white chocolate with the refreshing crunch of peppermint candies and salty pretzels. Perfect for the holiday season, these soft and chewy cookies offer a delightful mix of flavors and textures, finished with a sprinkle of flaky sea salt for an extra burst of taste.
Ingredients
Scale
Cookie Dough
- ¾ cup (170.25 g) butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (180 g) white chocolate chips
- ⅓ cup (75.33 g) peppermint candies or candy canes, crushed
- 2 oz (56.7 g) white chocolate peppermint pretzels or plain pretzels, crushed or broken into pieces
Topping
- Flaked sea salt for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, which takes about 3 to 4 minutes.
- Add Egg and Vanilla: Add the egg and mix on low speed until the batter is smooth. Then, beat in the vanilla extract evenly.
- Incorporate Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet ingredients, mixing slowly. Be careful not to overmix; it’s okay if some flour is still visible around the bowl.
- Fold in Add-ins: Gently fold in the white chocolate chips, crushed peppermint candies, and pretzel pieces to distribute them evenly throughout the dough.
- Scoop Cookie Dough: Use a 3-tablespoon scoop to form large cookie balls and place 6 to 8 on each prepared baking sheet. Lightly sprinkle flaked sea salt on top of each cookie for that perfect finish.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn a light golden brown. If the cookies spread unevenly, use a spatula to gently shape them into perfect circles while still warm.
- Cool: Remove cookies from the oven and allow them to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
Notes
- White chocolate peppermint pretzels used in this recipe can be found at stores like Costco and Trader Joe’s; plain pretzels work well as a substitute or they can be omitted entirely.
- Ensure butter and egg are at room temperature before starting for better mixing and texture.
- The dough does not require chilling before baking, making this a quick and convenient recipe.
- Using grams for measuring ingredients, especially flour, is more precise. If you don’t have a kitchen scale, lightly spoon flour into the measuring cup without packing it down to maintain accuracy.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
