These white chocolate peppermint pretzel cookies combine sweet, minty, and salty bites for a perfect holiday treat.
This easy cookie recipe can be made by hand or with a mixer and requires no chilling time. The dough comes together quickly, and the finished cookies have crisp edges with a chewy center—every bite is loaded with white chocolate, crushed peppermint, and pretzel pieces. They’re a fast, festive option for holiday cookie trays and cookie exchanges.
Why You Will Love This Recipe
- CRISPY EDGE & CHEWY CENTER: These cookies achieve a crunchy rim and a soft, chewy middle—an ideal texture contrast.
- SWEET & SALTY: Sweet white chocolate and mint are balanced by the salty crunch of pretzel pieces for a well-rounded flavor profile.
- QUICK & EASY: No dough chilling is required, so you can mix, scoop, and bake in under 30 minutes.
Ingredient Notes
Full measurements and step-by-step instructions are in the recipe card below.
- Butter: Salted or unsalted butter works; salted adds a touch more flavor.
- Sugars: This recipe uses both granulated and brown sugar for balance and chew.
- Flour: All-purpose flour is standard; a gluten free 1:1 flour may be substituted.
- Pretzels: White chocolate peppermint pretzels (seasonal) are ideal, but plain pretzels work fine.
- Peppermint: Crush candy canes or hard peppermint candies finely so they distribute evenly through the dough.
Step by Step Instructions
- Step 1: Cream the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 3–4 minutes. Add the egg and beat on low until combined, then mix in the vanilla.
- Step 2: Add the baking soda, salt, and flour slowly, mixing just until combined. Stop while a few streaks of flour remain if needed to avoid overmixing. Fold in the white chocolate chips, crushed peppermint, and broken pretzel pieces.
- Step 3: Using a 3-tablespoon scoop, portion large dough balls and space 6–8 per baking sheet. Lightly sprinkle each with flaked sea salt.
- Step 4: Bake at 350°F for 10–12 minutes, or until edges are a light golden brown. If the cookies spread unevenly, gently use a spatula to nudge the rim back into a round shape while still warm.
Expert Baking Tips
- If you can’t find festive pretzels, plain pretzels or omitting them altogether still makes a delicious white chocolate peppermint cookie.
- Bring butter and the egg to room temperature before mixing. The butter should be soft enough to make a small indentation when pressed but not so soft that it melts.
FAQ
Cookies often spread too flat when there isn’t enough flour or when butter is overly soft. Measure flour accurately (ideally by weight) and chill very soft dough if needed.
Yes — semi-sweet chips pair nicely with peppermint and pretzel for a less-sweet variation.
Storing & Freezing
Store cookies at room temperature or in the refrigerator in an airtight container for 2–3 days. You can prepare the dough and refrigerate it for up to a week before baking.
For longer storage, freeze baked cookies in an airtight container for 3–4 months. Thaw to room temperature before serving for best texture and flavor.
Other Popular Recipes to Try
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Blueberry Peach Muffins
-
Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
For more treats, follow the Instagram account @thesaltedsweets and tag the creator if you make these cookies.
White Chocolate Peppermint Pretzel Cookies
Brooke Homec
Ingredients
- ¾ cup (170 g) butter, room temperature
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 2 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) white chocolate chips
- ⅓ cup (75 g) crushed peppermint candies/candy canes
- 2 oz (56 g) white chocolate peppermint or plain pretzels, broken into pieces
- Flaked sea salt for sprinkling
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter with both sugars until light and fluffy, 3–4 minutes. Add the egg and mix on low until combined, then stir in vanilla.
- Gradually mix in baking soda, salt, and flour, being careful not to overmix. Fold in white chocolate chips, crushed peppermint, and pretzel pieces.
- Portion dough with a 3-tablespoon scoop, placing 6–8 cookies per sheet. Sprinkle with flaked sea salt.
- Bake 10–12 minutes, until edges are lightly golden. If needed, shape rims with a spatula while warm for a round appearance. Let cool before serving.
Notes
Bring butter and egg to room temperature before starting. The dough does not require chilling.
Measurements are provided in cups and grams; weighing ingredients yields the most consistent results.