While I was at work the other day, my coworker offered me one of those long pretzel sticks covered in white chocolate. It had been a while since I had one, so I of course said yes and thoroughly enjoyed it. I enjoyed it so much in fact that it actually inspired me to make this Pretzel White Chocolate Cookie, as you can probably tell from the name.
White chocolate covered pretzels are the perfect balance of salty and sweet. And lucky for you, these Pretzel White Chocolate Cookies are salty, malty and sweet. There isn’t any granulated sugar in these cookies, only brown, which creates this delicious malty flavor. There’s also ground pretzels in the dough as well as chopped pretzels mixed in that perfectly balance against the sweet white chocolate chunks. Plus, these cookies are huge!
I hope you enjoy these Pretzel White Chocolate Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag me @homecourtbakes!
XO,
Coco
Prep time: 1 hour 30 minutes (includes 60 minutes for chilling)
Cook time: 15 minutes (per batch)
Total time: 2 hours and 15 minutes
Yields: 15 cookies (if using a 1/3 cup cookie scoop)
Ingredients:
- 1 cup unsalted butter at room temperature (2 sticks)
- 1 cup + 1 Tbsp. dark brown sugar
- 2/3 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (scooped and leveled)
- 2 cups pretzels (scooped and then ground)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp sea salt
- 1 cup white chocolate chunks (about 4 ounces)
- 3/4 cup chopped pretzels
Instructions:
- Using a food processor or blender, grind 2 cups of pretzels into a powder. Set aside.
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla extract and mix on high for 4-5 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, mix the flour, ground pretzels, baking powder, baking soda and salts. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the white chocolate chunks and the remaining chopped pretzels and mix just until combined (you can use a mixer or mix by hand).
- Using a 1/3 cup cookie scooper (or measuring cup), scoop the dough into balls and place on a plate or baking sheet. Pat the tops of the cookie dough domes flat with your hand. Cover the dough with plastic wrap and chill in the refrigerator for at least 60 minutes.
- Preheat the oven to 375°F. Place 6 cookies on a baking sheet a few inches apart and bake for 15-17 minutes (or until the sides start to firm and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180 degrees halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Home Court Bakes 