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cooling rack of white chocolate peppermint pretzel cookies.

White Chocolate Peppermint & Pretzel Cookies

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  • Author: Heather Bilyeu
  • Total Time: 32 Minutes
  • Yield: 20 (3 ounce cookies) 1x


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!


  • 2 Sticks of Butter - room temp
  • 1 1/2 Cups Brown Sugar
  • 1/2 Cup Sugar
  • 2 Eggs
  • 2 Teaspoons Peppermint Extract
  • 2 1/2 Cups + 2 Tablespoons Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup White Chocolate Chips
  • 1/4 Cup (or 3 Candy Canes) of Crushed Peppermints
  • 1 Cup Crushed Pretzels


  1. In a stand mixer add in your butter and sugars and beat until light and fluffy (2-3 minutes).
  2. Add in the eggs and peppermint extract and mix just until everything comes together.
  3. 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.
  4. Add in the white chocolate chips, crushed peppermints, and crushed pretzels. Mix until it is just combined but do not over-mix.
  5. Using a 1/4 cup measuring cup, scoop out 3-ounce cookie dough balls (or 1/4 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).
  6. Preheat the oven to 350 degrees.
  7. Place 6 cookie dough balls on a lined baking sheet and bake for 12 minutes.
  8. Remove from oven, cool, and enjoy!


  • 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


  • 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
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