How To Make White Chocolate Covered Pretzel Cookies
These pretzel cookies may have a hint of saltiness but it is balanced with the sweetness of the white chocolate that serves as a topping. Try this at home!
Serves:
Ingredients
- ¾cupunsalted butter,1.5 sticks, softened to room temperature
- ¾cupdark brown sugar,packed
- ¼cupgranulated sugar
- 1large egg,at room temperature
- 2tsppure vanilla extract
- 2cupsall-purpose flour,spoon & leveled
- 2tspcornstarch
- 1tspbaking soda
- ½tspsalt
- 1½cupschocolate covered pretzels,chopped with sprinkles, use small pretzel twists
Instructions
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Line a large cookie sheet with parchment paper or silpat. Set aside.
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In a large bowl using a hand-held mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed.
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At low speed, mix in flour, cornstarch, baking soda, and salt. Stir in chocolate covered pretzel pieces, saving a couple to press onto the tops of cookies. Cover tightly and chill dough for 1 hour or up to 3 days.
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Preheat oven to 350 degrees F. Drop balls of dough onto the cookie sheet or used a standard-sized cookie scoop. Bake for 12 to 13 minutes, until barely golden brown around the edges.
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Remove and press a few chocolate covered pretzel pieces onto the tops if desired. Allow cooling for 5 to 10 minutes on the cookie sheet.
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Transfer to the cooling rack to cool completely. Cookies remain fresh in an airtight container for up to 10 days.
Nutrition
- Calories: 122.04kcal
- Fat: 6.17g
- Saturated Fat: 3.78g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.61g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 15.23g
- Fiber: 0.30g
- Sugar: 6.83g
- Protein: 1.46g
- Cholesterol: 23.00mg
- Sodium: 64.32mg
- Calcium: 8.77mg
- Potassium: 23.86mg
- Iron: 0.57mg
- Vitamin A: 51.85µg
- Vitamin C: 0.00mg
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