White Chocolate Peppermint & Pretzel Cookies are loaded with chunks of white chocolate, pretzels, and candy canes that will be a very merry explosion of flavor with every bite!
Isn't Christmas cookie week the best?! I don't know about you but I am in cookie heaven over here - perfect timing for the holidays if I do say so myself. White Chocolate Peppermint & Pretzel Cookies are one of my favs this time of year!
Question.....have you ever had these?
You know, the giant bag of crack pretzels from Costco? The one that comes out once a year and tastes like straight-up Christmas?! I totally got the inspo for White Chocolate Peppermint & Pretzel Cookies from these bad boys!
I LOVE white chocolate! Can you tell, I have used it in these other cookie recipes too....#sorrynotsorry
- No Chill Brown Butter Chocolate Chip Cookies
- Peanut Butter & White Chocolate Oatmeal Cookies
- Cornmeal & Lime Cookies
What makes these white chocolate peppermint & pretzel cookies extra special?
They are 3 ounces of Christmas cheer! That's right - a 3-ounce monster cookie and I am here for it!
<cue all the cheering>
They are tall. They have chewy edges. They are barely cooked on the inside. And they are loaded with rich white chocolate, and bits of crushed peppermint, and bless you for adding the salty pretzel chunks!
Jump to:
Ingredients Needed
- Butter
- Brown Sugar
- Sugar
- Eggs
- Peppermint Extract*
- Flour
- Baking Soda
- Baking Powder
- Salt
- White Chocolate Chips
- Candy Canes or Peppermints
- Pretzels
How to Make
- In a stand mixer add in your butter and sugars and beat until light and fluffy (2-3 minutes).
- Add in the eggs and peppermint extract and mix just until everything comes together.
- Add to the mixing bowl the flour, baking soda, baking powder, and salt. Mix until everything just comes together but there are still flour streaks you can see.
- Add in the white chocolate chips, crushed peppermints, and crushed pretzels. Mix until it is just combined but do not over-mix.
- Using a ¼ cup measuring cup, scoop out 3-ounce cookie dough balls (or ¼ cup) and shape them into tall cylinder-like balls.
- Place on a baking sheet and chill for at least an hour, 2-3 will be even better. (if chilling for more than 3 hours, wrap the baking sheet with plastic wrap, and store in the fridge for up to 72 hours)
- Preheat the oven to 350 degrees.
- Place 6 cookie dough balls on a lined baking sheet and bake for 12 minutes.
- Remove from oven, cool, and enjoy!
A kitchen scale* can be helpful to measure the dough for this recipe. This is the one I have in my own kitchen that I love. (*affiliate link)
How Do You get Super Tall and Thick Cookies?
Once I have measured my cookie dough out using a kitchen scale* I shape them into tall cylinder shapes. Make sure to watch the video below of how I did it. Sometimes it's easier to learn by watching than by reading.
Once they are all measured and shaped, I place them on a lined cookie sheet and place them in the fridge for a least an hour. Minimum.
What is the Secret To Tall and Thick Cookies?
- The shape - which you have already mastered.
- The chilling time.
I know I know. I HATE waiting for cookies to chill! But it is necessary for these recipes, or else they will just spread, and with 3 ounces of dough....well....let's just say you'll have a baking sheet-shaped cookie instead. Lol.
1-hour minimum. 2-3 hours is better.
OR
You can make them ahead of time. Place all of the cookie dough balls on a baking sheet and cover them tightly with plastic wrap. Place in the fridge for 24-72 hours.
The result is a thick, monster-size Christmas cookie that will make your heart sing! I can't tell you how many batches of these we have made already. I have lost count. And they have been devoured and loved by all!
How to Store Cookies
Store cooled cookies in an airtight container for up to a week.
How to Freeze Cookie Dough
- Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, and transfer them to a freezer-safe zip-top. Keep for up to 4 months or a year if vacuum sealed.
- To bake, bake at 350 for 12-13 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand!
More Cookie Recipes
- Rice Krispie Peanut Butter Balls {No Bake}
- The Munchies Cookie
- No Chill Brown Butter Chocolate Chip Cookies
- Soft Butter Cookies
- Pumpkin Cookies with Brown Butter Icing
- No Bake Cookies
- Peanut Butter & White Chocolate Oatmeal Cookies
- Dark Chocolate Espresso Cookies
- Candy Cane Kiss Cookies
- Pecan Sandies
- Shortbread Linzer Cookies
White Chocolate Peppermint & Pretzel Cookies
- Total Time: 32 Minutes
- Yield: 20 (3 ounce cookies) 1x
Description
White Chocolate Peppermint & Pretzel Cookies are loaded with chunks of white chocolate, pretzels, and candy canes that will be a very merry explosion of flavor with every bite!
Ingredients
- 2 Sticks of Butter - room temp
- 1 ½ Cups Brown Sugar
- ½ Cup Sugar
- 2 Eggs
- 2 Teaspoons Peppermint Extract
- 2 ½ Cups + 2 Tablespoons Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 Cup White Chocolate Chips
- ¼ Cup (or 3 Candy Canes) of Crushed Peppermints
- 1 Cup Crushed Pretzels
Instructions
- In a stand mixer add in your butter and sugars and beat until light and fluffy (2-3 minutes).
- Add in the eggs and peppermint extract and mix just until everything comes together.
- Add to the mixing bowl the flour, baking soda, baking powder, and salt. Mix until everything just comes together but there are still flour streaks you can see.
- Add in the white chocolate chips, crushed peppermints, and crushed pretzels. Mix until it is just combined but do not over-mix.
- Using a ¼ cup measuring cup, scoop out 3-ounce cookie dough balls (or ¼ cup) and shape them into a tall cylinder-like ball. Place on a baking sheet and chill for at least an hour, 2-3 will be even better. (if chilling for more than 3 hours, wrap the baking sheet with plastic wrap, and store in the fridge for up to 72 hours).
- Preheat the oven to 350 degrees.
- Place 6 cookie dough balls on a lined baking sheet and bake for 12 minutes.
- Remove from oven, cool, and enjoy!
Notes
- You can also make regular-size cookies with a cookie scoop. This recipe will make a 60 1-Ounce "normal" size cookie.
How to Freeze Your Cookie Dough
- Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, and transfer them to a freezer-safe zip-top bag. Keep for up to 4 months or a year if vacuum sealed.
- To bake, bake at 350 for 12-13 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 - 3 Ounce Cookie
- Calories: 311
- Sugar: 24.9 g
- Sodium: 341.1 mg
- Fat: 12.9 g
- Carbohydrates: 46.1 g
- Fiber: 0.8 g
- Protein: 4 g
- Cholesterol: 44.7 mg
Keywords: White Chocolate Peppermint & Pretzel Cookies
