Cherry Pretzel White Chocolate Cookies
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 689
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 104
- Dietary Fiber
- 2
- Sugar
- 71
- Protein
- 6
- Cholesterol
- 95
- Sodium
- 694
- Total: 1 hr 15 min (includes chilling and cooling time)
- Active: 40 min
Ingredients
Cookies:
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
Icing and Toppings:
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.