White Chocolate Pretzel Cookies

5 from 5 votes

Oversized cookies that are soft on the inside, filled with sweet white chocolate chips and salty crunchy pretzels, and topped with flaky sea salt.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 368kcal

Preheat the oven to 350°F.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Then add the eggs, vanilla extract baking powder, baking soda, and salt.
Add the flour and combine.
Add the pretzels to a plastic baggie and crush with a rolling pin. Stir the crushed pretzels and white chocolate chips into the dough.
To form the cookies, press the cookie dough into a shallow quarter-cup measuring cup. Turn it upside down on a baking sheet and if needed use a knife to scoop the dough out of the measuring cup onto the baking sheet. If needed, press the dough back together with your hands to form a nice quarter cup-size round of dough on the baking sheet. The rounds of dough should resemble mini hockey pucks with flat bottoms and tops.
Bake for 10-12 minutes.
Remove from the oven (the cookies should be lightly browned in one or two spots on the edges) and immediately sprinkle with flaky sea salt before the cookies cool so that the salt sticks.

- *Be sure to use a high-quality brand of white chocolate chips such as Ghirardille or Guittard. They can be found at regular grocery stores, Target, or Whole Foods.
- Break up the pretzels by placing them in a plastic baggie and lightly breaking up the pieces with a rolling pin, meat hammer, large mug, or even just your hands.

- Mix the chocolate chips and pretzels into the dough with a large spoon. This prevents the pretzels from getting broken up any further. You want larger pretzel pieces in the dough.
- If the dough gets too soft, you can refrigerate the dough for 15 minutes to firm up the butter before baking.

- Consider adding a few chocolate chips or pretzel pieces to the top of each “hockey puck” round of dough before baking. That way you see more of the mix-ins after baking.

- Add flaky sea salt immediately after the cookies come out of the oven. That way you can cover more surface area (rather than before baking) and it will stick to the still-warm cookie.
- The cookies are best eaten in 1-2 days as the pretzels will start to become stale after a few days.