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!
Equipment
- Stand mixer
Ingredients
- ½ cup butter unsalted, at room temp
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg room temp
- 1¼ cup all-purpose flour
- 1 Tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup white chocolate chips
- ½ cup salted pretzel twists or rods crumbled
Instructions
- 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.