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White Chocolate Peppermint Pretzel Cookies

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 33
Calories 207 kcal


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


  1. Preheat oven to 350 degrees F. 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.

Recipe Notes

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