White Chocolate Peppermint Pretzel Cookies Recipe

Imagine the sweet and creamy aroma of melted white chocolate mingling with the refreshing scent of crushed peppermint. Add the salty crunch of pretzels, and you’ve got a cookie that’s as festive as it is irresistible. The first time I baked these White Chocolate Peppermint Pretzel Cookies, I knew I had stumbled upon something truly magical. It was one of those chilly winter afternoons, the kind where you just want to stay wrapped in a blanket with a cup of cocoa. As soon as they came out of the oven, my family couldn’t wait to grab one (or three). These cookies are the perfect mix of sweet and salty with a delightful crunch, making them a staple for holiday baking or any time you’re in need of a little seasonal cheer.

If you’re looking for a unique twist on classic holiday cookies, this recipe is going to be your new favorite. Whether you’re whipping up a batch for a cookie exchange, gifting them to a neighbor, or simply satisfying your own sweet tooth, these cookies are guaranteed to be a hit. I’ve tested and tweaked this recipe to ensure it’s foolproof and easy to follow. Trust me—once you try these, you’ll want to make them every holiday season!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for busy holiday schedules.
• Simple Ingredients: You probably already have most of these ingredients in your pantry, saving you a trip to the store.
• Perfect for the Holidays: The flavor combination of white chocolate and peppermint screams Christmas joy.
• Crowd-Pleaser: These cookies are always the star of any cookie exchange or holiday party.
• Sweet and Salty Bliss: The pretzel pieces add a delightful crunch that balances the sweetness of the white chocolate.

What sets these cookies apart is the combination of unexpected flavors and textures. The creamy white chocolate and the refreshing peppermint pair beautifully with the salty, crunchy pretzel pieces. It’s not your run-of-the-mill cookie—it’s bold, fun, and packed with holiday cheer. Plus, it’s easy to adapt the recipe to suit your preferences or dietary needs. These cookies are the kind of treat that make people ask, “Where did you get this recipe?” They’re so good you’ll want to sit back, savor each bite, and soak up the joy of the season.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a cookie that’s bursting with holiday flavor. You might already have most of these in your pantry, and there’s plenty of room for customization.

• Unsalted butter: Softened to room temperature for easy creaming.
• Granulated sugar: Adds sweetness and helps create that perfect cookie texture.
• Brown sugar: Adds a subtle molasses flavor and keeps the cookies chewy.
• Large egg: Room temperature for better incorporation.
• Vanilla extract: Enhances the flavor of the cookies.
• All-purpose flour: The base for the cookie dough.
• Baking soda: Helps the cookies rise and gives them a soft texture.
• Salt: Enhances flavor and balances the sweetness.
• White chocolate chips: Sweet and creamy, they melt beautifully into the cookies.
• Peppermint candies: Crushed for that signature minty holiday flavor.
• Pretzels: Broken into small pieces for a satisfying crunch.

If you’re looking to make these cookies gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free flour blend and use gluten-free pretzels. For a dairy-free option, substitute the butter with a vegan alternative and use dairy-free white chocolate chips. These cookies are easy to modify, so don’t be afraid to get creative.

Equipment Needed

• Mixing bowls: One large bowl for the dough and a smaller one for the dry ingredients.
• Electric mixer: A handheld or stand mixer works great for creaming the butter and sugar.
• Measuring cups and spoons: Accurate measurements are key for perfect cookies.
• Rubber spatula: Helps scrape the bowl and fold in the mix-ins.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Rolling pin or heavy object: To crush the peppermint candies and pretzels.
• Cooling rack: Ensures your cookies cool evenly and stay crispy.

Don’t have a rolling pin? No problem—use a sturdy glass or even the bottom of a heavy pan to crush your pretzels and peppermint candies. If you don’t own a stand mixer, you can mix everything by hand, although it might take a little extra effort. Trust me, it’ll be worth it!

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, cream together 1 cup (226g) of softened unsalted butter, 3/4 cup (150g) granulated sugar, and 3/4 cup (165g) brown sugar using an electric mixer. Beat until light and fluffy, about 2-3 minutes.
3. Add 1 large egg and 1 teaspoon of vanilla extract to the bowl. Beat until fully incorporated.
4. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookies tender.
6. Fold in 1 cup (170g) white chocolate chips, 1/2 cup (80g) crushed peppermint candies, and 1 cup (50g) broken pretzel pieces using a rubber spatula.
7. Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden. The centers may look slightly undercooked—don’t worry, they’ll set as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

And there you have it—an easy, festive cookie recipe that smells and tastes like Christmas! Don’t forget to taste-test one while it’s still warm; it’s a moment of pure bliss.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your White Chocolate Peppermint Pretzel Cookies turn out perfectly:

• Don’t skip the chilling: If your dough feels too soft, pop it in the fridge for 15-20 minutes. This helps the cookies maintain their shape while baking.
• Crush with care: When crushing the peppermint candies and pretzels, aim for pea-sized pieces. Too small, and you lose the crunch; too big, and they’ll make the cookies uneven.
• Keep an eye on the time: These cookies can go from perfectly golden to overbaked very quickly. Set a timer and check them at 10 minutes.
• Let them cool: The cookies will continue cooking slightly after you remove them from the oven, so don’t move them until they’ve set for at least 5 minutes.
• Experiment with toppings: Drizzle melted white chocolate on top for extra indulgence!

Trust me, I’ve had my fair share of cookie fails—over-mixing the dough, under-crushing the peppermint, or forgetting to chill the dough. Stick with these tips and you’ll avoid the common pitfalls.

Variations & Adaptations

One of the best things about these cookies is how versatile they are! Here are a few ways you can make this recipe your own:

• Gluten-Free: Use a 1-to-1 gluten-free flour blend and gluten-free pretzels for a version that’s just as delicious.
• Dairy-Free: Swap out the butter for a dairy-free alternative and opt for vegan white chocolate chips.
• Extra Chocolatey: Replace half the white chocolate chips with semi-sweet or dark chocolate chips for a richer flavor.
• Nutty Twist: Add 1/2 cup of chopped roasted almonds or pecans for extra crunch.
• Seasonal Switch-Up: Try swapping out the peppermint candies for crushed toffee or mini marshmallows for a different flavor profile.

My favorite twist? Adding a pinch of cinnamon to the dough for subtle warmth—it’s a game-changer!

Serving & Storage Suggestions

These White Chocolate Peppermint Pretzel Cookies can be served warm or at room temperature. They pair beautifully with a steaming mug of hot cocoa or a glass of milk. If you’re feeling extra festive, arrange them on a platter with a few candy canes for an Instagram-worthy presentation.

To store, place the cookies in an airtight container at room temperature for up to 5 days. If you have extras (though that’s rare in my house), you can freeze them in a resealable bag for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature or pop them in the microwave for a few seconds to bring back that fresh-baked warmth.

Nutritional Information & Benefits

While these cookies are a sweet treat, they have a few redeeming qualities worth noting:

• Calories: Approximately 120 calories per cookie.
• White Chocolate: Provides antioxidants and a creamy texture.
• Peppermint: Known for its digestive benefits and refreshing flavor.
• Pretzels: Add a satisfying crunch and a dose of whole grains.
• Customizable: Options for gluten-free and dairy-free adaptations make this recipe accessible.

While these cookies aren’t exactly health food, they’re a wonderful way to treat yourself and share some holiday joy.

Conclusion

White Chocolate Peppermint Pretzel Cookies are the ultimate holiday treat. They’re sweet, salty, crunchy, and packed with flavor that feels like a warm hug in cookie form. I love how easy they are to make, and how they bring a little magic to cozy nights at home or festive gatherings. Whether you stick to the original recipe or try one of the variations, I promise these cookies will be a hit!

I’d love to hear how your batch turns out—drop a comment below and let me know if you tried any fun twists or variations. Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself! Happy baking, and may your holidays be as sweet as these cookies!

FAQs

Can I use milk chocolate instead of white chocolate?

Absolutely! Milk chocolate will give these cookies a richer, creamier flavor. Just make sure to use good-quality milk chocolate chips for the best results.

How do I crush peppermint candies?

Place the candies in a zip-top bag and use a rolling pin or heavy object to crush them into small pieces. Be sure to do this gently to avoid creating too much peppermint dust.

Can I prepare the dough ahead of time?

Yes, you can! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it sit at room temperature for about 10 minutes before scooping and baking.

What’s the best way to make these cookies gluten-free?

Use a 1-to-1 gluten-free flour alternative and swap out regular pretzels for gluten-free pretzels. The taste and texture will remain just as delicious!

Can I freeze the dough instead of the baked cookies?

Definitely! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen balls to a resealable bag and store in the freezer. Bake straight from frozen, adding an extra minute or two to the baking time.

Print