White Chocolate Peppermint Pretzel Cookies
A delightful blend of sweet white chocolate, refreshing peppermint, and crunchy pretzels, perfect for holiday gatherings or any festive occasion.
Ingredients
For the Dough
- 1 cup unsalted butter, softened Use room temperature for best results.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs Use room temperature eggs.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Spoon and level when measuring.
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup white chocolate chips Check for baking quality.
- 1 cup crushed peppermint candies Add more for a stronger flavor if desired.
- 2 cups pretzel twists, chopped coarsely
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Gently fold in white chocolate chips, crushed peppermint, and chopped pretzels until evenly distributed.
- Drop rounded balls of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- If desired, sprinkle additional crushed peppermint on top.
Baking
- Bake in preheated oven for 10-12 minutes or until edges are light golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container. They can be frozen for up to three months. Thaw at room temperature before enjoying.