Every year, as the weather gets colder, it’s a tradition to make a bunch of candy. One of our favorite simple recipes is white chocolate dipped pretzels. To add a new spin on that favorite, I’ve made it into a cookie!
The pretzels serve as a delicious butter salty element, that functions similarly to oatmeal in other cookies recipes, making this recipe chewier and spongier!
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White Chocolate & Pretzel Cookies
Based on one of our favorite holiday treats, this cookie is easy, chewy, delicious, and quickly becoming a new favorite at our house!
Add the butter, brown sugar, and granulated sugar to a mixing bowl (KitchenAid or hand mixer) and cream them together well. Beat in the egg and the vanilla.
In a separate bowl, mix the flour, cornstarch, baking soda, and salt. Add this to the mixture and stir until well blended. Stir in chocolate chips and pretzels.
Scoop spoonfuls of dough (about 2 Tbsp) and shape them into a ball and place them onto a parchment paper or Silicone Baking Mat lined baking tray. (You should have ~20 cookies) Chill the cookies for at least one hour. (Optional, freeze cookie dough for baking later)
Preheat the oven to 325ºF. Arrange the chilled cookie dough balls onto the parchment/silicone-lined baking tray, leaving 3 inches between the cookies. (~8 cookies/tray) Lightly press the tops of the cookies with your palm or a cookie press so that they are approximately 1/2 an inch tall. If baking dough that has been frozen, allow them to thaw for 20 minutes before baking. Bake for ~15 minutes, until the cookies are browned around the edges.
Allow the cookies to cool on the baking tray slightly before serving.
Notes
Note: You may find it easier to chill the dough prior to scooping and shaping. Either way is perfectly fine.
Just baking for my husband and myself, I find we rarely need 16 cookies at a time. I usually bake up one sheet of cookies (8 cookies) and freeze the other half for later.
