These white chocolate peppermint pretzel cookies are the perfect holiday cookie with bits of sweet, spicy and salty!
WHITE CHOCOLATE PEPPERMINT PRETZEL COOKIES
If you've had those white chocolate peppermint covered pretzels before then you know how addicting they are. The sweetness from the white chocolate, the spice from the peppermint candies and then the salt on the pretzel makes for a perfectly addicting combo. And that's what inspired these cookies. And wether you can get your hands on a bag of those pretzels or not, these cookies will give you that same flavor profile and you'll have a new favorite cookie!
WHY YOU'LL LOVE THESE
CRISPY EDGE & CHEWY CENTER- My favorite cookies tend to have crispy edges without being a complete crispy cookie. The chew in the middle is a must. These cookies are the perfect combo of both!
SWEET & SPICY- I don't know if peppermint would be considered "spicy", but the sweetness of the white chocolate with the bits of peppermint in there are such a great combo. And then the salty crunch from the pretzels tops it off.
QUICK & EASY- There is no chilling required for these cookies, so they can truly come together in less than 30 minutes total!
- Granulated Sugar
- Brown Sugar
- Baking Soda
- White Chocolate Chips
- Crushed Peppermint Candies/Candy Canes
- Flaked Sea Salt
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F. Line 2 baking sheet with parchment paper and set aside.
Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
Add egg, mix until smooth on low speed. Beat in vanilla.
Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Fold in white chocolate chips, crushed up peppermint candies and pretzels.
Scoop the dough into large cookie balls using a 3 tablespoon scoop and place 6-8 per cookie sheet. Sprinkle with flaked sea salt.
Bake cookies for 10-12 minutes or until a light golden brown around the edges. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
If you can't find the white chocolate peppermint pretzels, or don't want to buy them, regular plain pretzels will wok just fine. You can also skip the pretzels all together and have these be a white chocolate peppermint cookie.
These cookies will keep fresh for 2-3 days on the counter stored in a ziplock bag or air tight container. I always freeze mine the night that I baked them and then pull them out as needed from the freezer. This way they taste just as fresh as when you baked them.
Allow your butter and the egg to come to room temperature before beginning to make the cookie dough. You want to be able to make an indention in the butter when pressing on it, but also firm enough that you can't push right thru it.
OTHER COOKIE RECIPES TO TRY:
Salted Oatmeal Cornflake Cookies
Brown Butter Chocolate Chip Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
White Chocolate Peppermint Pretzel Cookies
- ¾ cup butter room temp
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- ⅓ cup peppermint candies/candy canes crushed
- 2 oz white chocolate peppermint pretzels, or plain pretzels crushed/broken into pieces
- flaked sea salt for sprinkling on top
- Preheat oven to 350 F. Line 2 baking sheet with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in white chocolate chips, crushed up peppermint candies and pretzels.
- Scoop the dough into large cookie balls using a 3 tablespoon scoop and place 6-8 per cookie sheet. Sprinkle with flaked sea salt.
- Bake cookies for 10-12 minutes or until a light golden brown around the edges. If your cookies don't come out in a perfect circle, I like to take a spatula and circle the rim of the cookie to bring in any spots that have spread a little too far.
I just made these and-wow! These cookies came together so easily and taste delicious. I loved incorporating the white chocolate peppermint pretzels. I will definitely be adding these to my holiday cookie boxes this year.
These are amazing! New favourite Christmas cookie!
Thanks so much Mary!! I think they are my new favorite too!
Speaking strictly as a guy who is an experienced consumer of cookies, these were AMAZING! Served with Chocolate Milk in a chilled mug, it was INCREDIBLE!
I made these for a Christmas cookie party last weekend. They are so delicious! The perfect sweet and salty combo. My husband is a cookie snob and said “Wow! That’s a really good cookie!” You haven’t let us down yet ☺️
Thank you so much!! Its always a good feeling when you can win over the cookie snobs...I would know!:)
These are delicious!! I made them GF with King Arthurs 1:1 GF flour and DF with plant based butter. So yummy!!!
Oh I love hearing this!!! Thanks for letting me know it worked with GF flour!
These turned out perfect! Thanks for sharing!
Yay!! So glad!
We have yet to try one of your recipes that we didn’t quickly declare as a new favorite. They are all so good, and this recipe is no exception. My whole family loved them-we’ll be making these on repeat all winter.
Tried out this recipe this week. Wow, they are great! I'll be making more of these to share with neighbors! Thanks!
Our new favorite thesaltedsweets cookie!! They are all so delicious, but this one is especially wonderful for this time of year!
Thank you so much Courtney! These are quickly becoming one of my new favorites too!
I wish there was a sixth star for these! The sweet and minty and salty flavors together are amazing--and the sugar cookie base is just as stellar. Added to the annual holiday cookie line up! Found that measuring by weight was definitely the way to go.
These are so so yummy!! Perfect for my holiday party!!!!
Delicious! Directions were spot on!
Hi! Can you make the dough ahead of time, freeze, and then bake from frozen? Thanks!
Yes! I scooped the dough into balls and froze them, then baked them from frozen at 350 for 13 minutes and they were perfect.
So good! My mom said it best "You shouldn't have made these so early because they won't last until Christmas" Looks like a second batch will be getting made soon
I love that!!! Thank you so much!