I’m wrapping up the last 12 days of holiday treats with one of my favorite salty-and-sweet combinations: pretzel and white chocolate. These Pretzel White Chocolate Chip Cookies are chunky, satisfying, and perfectly balanced between sweet and salty—just the kind of cookie Santa (or anyone) would happily snack on.
Merry Christmas to everyone celebrating! Take a night to relax and enjoy time with family. I’m grateful for the birth and life of my Savior, Jesus Christ, and I try to reflect His example by blessing and serving others. May we all remember the true meaning of the season and strive to be more kind and Christ-like in our daily lives.
Pretzel White Chocolate Chip Cookies
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Ingredients
- ½ cup (113 g) butter, (1 stick) room temperature
- ¼ cup (50 g) plus 2 Tbsp granulated sugar
- ¼ cup (50 g) plus 2 Tbsp brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (32 g) stick pretzels, broken into thirds
- 1 cup (170 g) white chocolate chips
Instructions
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In a stand mixer, cream the butter with both sugars until light and fluffy. Add the vanilla and egg, mixing until incorporated. Scrape the bowl as needed.
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Whisk together the salt, baking soda, and flour. Gradually add the dry ingredients to the wet mixture and mix until just combined.
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Fold in the broken pretzels and white chocolate chips with a spatula so they distribute evenly through the dough.
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Spoon rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them a couple inches apart.
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Bake in a preheated 350°F oven for 11–12 minutes, until the edges are set and the centers are still soft. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
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