White Chocolate Peppermint Pretzel Cookies-these cookies are loaded with pretzels, white chocolate chips, and chopped up candy canes. You will love the sweet and salty combo, such a fun Christmas cookie!
White Chocolate Peppermint Pretzel Cookies
White chocolate peppermint pretzels are one of my favorite Christmas treats. You can buy them at the grocery store but we like to make them at home because they are so easy, you only need three ingredients.
The other day we were making white chocolate peppermint pretzels for our friends and a lightbulb went on! I had the idea to make White Chocolate Peppermint Pretzel COOKIES! I got out the butter and started baking! The result? A FUN and DELICIOUS cookie! Caleb and Maxwell voted these their new favorite Christmas cookie! They loved them!
You need the basic ingredients to make these cookies (flour, butter, sugar, eggs, etc.) until you get to the fun mix-ins. That is when the FUN begins! You will need:
- Pretzels-I buy mini pretzels and chop them up with a sharp knife.
- Candy canes-chop up peppermint candy canes! I like to put them in a Ziploc bag and smash them with a rolling pin. Works like a charm. It’s ok to have a few bigger pieces. You don’t want to crush them into candy cane dust. You can also crush up peppermints.
- White chocolate chips-I like to use Guittard, they are my favorite! You can also use white chocolate chunks.
Tips for Making White Chocolate Peppermint Pretzel Cookies
- I like to line my baking sheets with parchment paper or Silpats before I get started.
- Use unsalted butter that is at room temperature. Make sure your butter isn’t too soft or melted, if is is, your cookies will spread.
- Cream the butter and sugars together until light and fluffy.
- Use pure vanilla extract.
- When you add the dry ingredients, mix until just combined. Don’t over mix the cookie dough.
- Use a spatula to stir in the chopped pretzels, candy cane pieces, and white chocolate chips.
- You don’t have to chill the dough, but you certainly can. Chill for up to 72 hours in the fridge.
- Don’t over bake the cookies. Bake until the edges are golden brown but the center of the cookies are still soft. The cookies will finish baking as they cool on the baking sheets.
The cookies will keep in an airtight container on the counter for up to four days. You can also freeze the cookies for up to 2 months. When the cookies are completely cool, put them in a freezer container or bag and freeze. Label and date so you know what they are. Defrost and serve or you can eat a cookie right from the freezer, my favorite:)
More Christmas Cookie Recipes:
- Chocolate Crinkle Cookies
- Peanut Butter Blossoms
- Chocolate Peppermint Crunch Cookies
- Andes Mint Cookies
- Mexican Wedding Cookies
- Shortbread Cookies
White Chocolate Peppermint Pretzel Cookies
- 3 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 1 cup chopped pretzels
- ½ cup crushed peppermint
- Flaky sea salt, for sprinkling on cookies
- Preheat oven to 350 degrees F. 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.
Have you tried this recipe?
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