White Chocolate Peppermint Pretzel Cookies
Giant, thick, and soft peppermint cookies filled with white chocolate chips, crushed peppermint and pretzels!
Ingredients
- 1 cup unsalted butter cubed and cold
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 whole eggs cold
- 1 teaspoon pure vanilla
- 1/2 teaspoon peppermint extract (you can add a full teaspoon if you'd like for more peppermint flavor)
- 3 1/4 cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda tip: if your baking soda is older than three months, your cookies may not stay thick and tall.
- 2 cups pretzels processed into a powder
- 1 cup white chocolate chips
- 1 cup crushed pretzels
- 1/4 cup crushed peppermint
Instructions
- Prep two large aluminum cookie sheets with parchment paper and set aside.
- Preheat oven to 410 degrees (yep, that's right!)
- In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
- Scrape down the sides of the bowl and then add in the eggs, vanilla, and peppermint extract. Whip up to combine.
- Add in the flour, cornstarch, baking soda, salt, and pretzel powder, and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
- Reserve 1/8 cup of the add-ins, then add in the white chocolate chips, crushed peppermint, pretzel pieces and mix in on the lowest-speed until just combined.
- Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
- Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!