Description
These White Chocolate Peppermint Pretzel Cookies offer a delightful combination of sweet and salty flavors, featuring a buttery cookie base loaded with creamy white chocolate chips, crushed peppermint candies, and crunchy pretzel pieces. Topped with a sprinkle of flaky sea salt and baked to a perfect golden brown, these festive cookies are perfect for holiday celebrations or any time you crave a refreshing peppermint twist in your treats.
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 (0.5 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
Toppings
- Flaked sea salt, for sprinkling on top
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg and Vanilla: Lower the mixer speed to low and add the egg. Mix until smooth, then beat in the vanilla extract thoroughly.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt, mixing gently to avoid overworking the dough. Stop mixing when there are still some dry flour streaks visible around the bowl to maintain a tender texture.
- Fold in Add-ins: Carefully fold in the white chocolate chips, crushed peppermint candies, and crushed pretzels, distributing them evenly throughout the dough.
- Scoop and Arrange Dough: Using a 3-tablespoon cookie scoop, form large cookie balls and place 6 to 8 on each prepared baking sheet, leaving enough space to allow spreading. Lightly sprinkle the tops with flaked sea salt.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown. If cookies spread unevenly, gently use a spatula to shape the rims back into a circle while still warm.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your festive and delicious peppermint pretzel cookies!
Notes
- White chocolate peppermint pretzels can be found at stores like Costco and Trader Joe’s; plain pretzels can be substituted or omitted based on preference.
- Ensure the butter and egg are at room temperature before starting to make the dough for optimal mixing and texture.
- This cookie dough does not require chilling before baking.
- Measurements are provided in both cups and grams for accuracy; if measuring flour by volume, lightly spoon the flour into the cup to avoid packing for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
