White Chocolate Peppermint Pretzel Cookies
These no-spread, no-chill festive White Chocolate Peppermint Pretzel Cookies are the perfect holiday treat! They're soft and chewy, with chunks of white chocolate, crushed peppermint candies, and chopped pretzels for a delightful crunch.
Servings: 36 cookies
Calories: 132cal
Cost: $8
Equipment
- oven (adjusted to the center rack position)
- 2 medium baking sheets
- parchment paper
- cookie scoop
- Measuring cups and spoons
- Medium bowl
Ingredients
- ¾ cup unsalted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract *optional - You can swap one teaspoon of vanilla extract for one teaspoon of peppermint extract.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cornstarch
- ¼ cup crushed peppermint
- 10 ounces white chocolate chips
- ½ cup crushed pretzel pieces
Instructions
- Preheat oven to 350℉. Line two medium baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, add butter, and sugars. Cream for about a minute or until light and fluffy.
- Add egg, and vanilla extract in and combine.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients.
- One just combined, fold in the pretzels, and white chocolate morsels.
- Scoop cookie dough balls and place 2" apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Cookies will firm up as they cool.
- Transfer cookies to a wire rack to cool and repeat the baking process until all cookies have been baked.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cookie | Calories: 132cal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.5mg