White Chocolate Peppermint Pretzel Cookies
User Reviews
4.6
White Chocolate Peppermint Pretzel Cookies
Description
The cookies start by mixing flour with leavening agents and sea salt to provide structure. Butter creamed with sugars creates the tender base. Eggs and vanilla add moisture and flavor. White chocolate chips, chopped pretzels, and crushed peppermint are folded in to add varied textures and festive flavor notes. Baking at 350°F produces cookies with golden edges and soft centers. Sprinkling sea salt on top highlights the sweetness and adds extra crunch.
These cookies are nicely suited for sharing or serving alongside coffee or tea. Their peppermint element gives a cool finish that pairs well with the white chocolate's rich sweetness and the salty crunch of pretzels.
They keep fresh stored airtight for several days and can be frozen up to two months, making them convenient for making ahead or gifting.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 cup white chocolate chips
- 1 cup pretzels chopped
- 1/2 cup Peppermint crushed
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. Add the dry ingredients and mix on low until just combined. Don't over mix.
- Stir in the white chocolate chips, pretzels, and peppermint.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle the cookies with sea salt. If you want to make the cookies extra pretty you can gently press white chocolate chips, pretzel pieces, and peppermint pieces on top of the cookies.
- Let the cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Store cookies in an airtight container for up to 3-4 days to maintain freshness.
- Cookies freeze well for up to 2 months; thaw fully before serving.
- Press extra white chocolate chips, pretzel pieces, and peppermint on top before baking for decorative presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 198mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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