White Chocolate Peppermint Pretzel Cookies

Recipe from Two Peas and Their Pod.

Ingredients:

• 3 1/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• 1 c. unsalted butter, at room temperature
• 1 1/2 c. light brown sugar
• 1/2 c. granulated sugar
• 2 large eggs
• 2 tsp. pure vanilla extract
• 1 c. white chocolate chips
• 1 c. chopped pretzels
• 1/2 c. crushed peppermint
• Flaky sea salt, for sprinkling on cookies

Directions:

1. Preheat oven to 350F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
3. 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.
4. Stir in the white chocolate chips, pretzels, and peppermint.
5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
6. 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.
7. Let the cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire cooling rack and cool completely.

Print

White Chocolate Peppermint Pretzel Cookies

Recipe by RC

Ingredients

• 3 1/4 c. all-purpose flour

• 1 1/2 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. sea salt

• 1 c. unsalted butter, at room temperature

• 1 1/2 c. light brown sugar

• 1/2 c. granulated sugar

• 2 large eggs

• 2 tsp. pure vanilla extract

• 1 c. white chocolate chips

• 1 c. chopped pretzels

• 1/2 c. crushed peppermint

• Flaky sea salt, for sprinkling on cookies

Directions

• Preheat oven to 350F. 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

• The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies for up to 2 months.