Name: Cherry Pretzel White Chocolate Cookies
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 cookies
Ingredients: 2 sticks salted butter, at room temperature; 3/4 cup packed brown sugar; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 1/4 cups self-rising flour; 3/4 cup white chocolate chips; 3/4 cup dried cherries; 3/4 cup crushed pretzels; 1 stick salted butter; 3 cups powdered sugar; 1 to 2 tablespoons milk; 2 tablespoons white chocolate chips; 2 tablespoons chopped dried cherries; 2 tablespoons crushed pretzels

Directions

For the cookies: Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, brown sugar and granulated sugar until light and fluffy, 2 to 3 minutes. Mix in the vanilla. Add the eggs one at a time, letting the first incorporate fully before adding the second.
With the mixer on low, add the flour in 3 increments, until just combined. Fold in the white chocolate chips, dried cherries and pretzels. With a half-cup scoop, scoop 12 large mounds, placing them on the prepared sheet pans a few inches apart. Refrigerate the scooped dough for 15 minutes. Bake until golden brown, 13 to 15 minutes. Transfer to a cooling rack and cool, about 15 minutes.
For the icing and toppings: Meanwhile, make the icing by beating the butter and powdered sugar together in a bowl. Add the milk, a tablespoon at a time, until you have the desired consistency. The icing should be thick but spreadable.
Top each cookie with a heaping tablespoon of the icing and spread, leaving a small border empty around the edge. Sprinkle the tops with the white chocolate chips, dried cherries and crushed pretzels, lightly pressing them in if needed.
Eat immediately or store in an airtight container for up to 5 days.

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