Salty pretzels covered in white chocolate & sprinkles make these soft cookies like no other!
Welcome to my
baking chocolate + pretzel addiction.
I have a huge soft-spot for the duo and no holiday would be complete without a tray of my favorite sprinkle-laden chocolate covered pretzels.
One of the very first recipes on Sally’s Baking Addiction is chocolate covered pretzels. Hardly a recipe at all, these salty sweet treats have been my dessert staple for ages. For practically every single holiday, you better believe I whip up a batch of my favorite pretzel treats. And they could NOT be easier (or quicker!) to make. White chocolate, regular chocolate, and even swirled chocolate.
The cookie dough I’m using is incredibly special and goes above and beyond what a regular cookie dough can do. Start with your usual suspects – butter, brown sugar, white sugar, flour, baking soda, etc. You’re going to add cornstarch to your usual cookie ingredients. It’s the cornstarch that makes the cookies so thick and soft. So chewy and doughy. So darn perfect. Think about it… cornstarch is the ingredient thickening up your soups, softening your pie fillings, and giving your gravy a full-bodied texture. Just think of what it can do for cookie dough!
I made the chocolate covered pretzels from scratch. They’ll take maybe 10 minutes of your time and it’s SO worth it to make them at home. Melt white chocolate. Dip pretzel. Cover with sprinkles. Chill for 5 minutes to set the chocolate. DONE!
If you can’t make your own chocolate covered pretzels, feel free to add a store-bought version instead. If you can’t find a store-bought version with sprinkles, simply add sprinkles to the cookie dough. If none of this works for you, try adding a mixture of regular pretzels, white chocolate chips, and sprinkles.
When it comes to mix-ins, this recipe is very forgiving. Use what you can, but do not go over the 1.5 cup mark. Too many add-ins will weigh the cookie down. 1.5 cups hits the spot.
Just look how thick these guys are. The thickest cookies to EVER come out of my oven. How did I do that? The cornstarch, as I mentioned above, is a huge factor. With that, there are a couple other steps that I took to assure a thick cookie. I explained my thick cookie tricks earlier this week and I’m happy to share again. I chilled this dough in the refrigerator overnight – about 12 hours. Although it requires me to think ahead, I chill the dough for nearly every single cookie I bake. I cannot stress this step enough. After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly. It reduces a cookie dough’s stickiness, making it firm and much easier to work with.
I baked today’s cookies larger than usual. I wanted a “statement” cookie to go along with the cutesy little sprinkles, something large and in charge. About 2 generous tablespoons of dough went into each cookie.
If you adore chocolate covered pretzels as much as I do, you’re going to love my latest soft-baked cookie creation. Perhaps a new favorite? Indeed. That says a lot – I am a huge cookie critic!
White Chocolate Covered Pretzel Cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups chopped chocolate covered pretzels with sprinkles (use small pretzel twists)
- Line a large cookie sheet with parchment paper or silpat. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, 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. On 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.
- Preheat oven to 350F. Drop balls of dough (2 tablespoons each) onto cookie sheet or used a standard-sized cookie scoop. Bake for 12-13 minutes, until barely golden brown around the edges. Remove and press a few chocolate covered pretzel pieces onto the tops - for looks - if desired. Allow to cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Cookies remain fresh in an airtight container for up to 10 days.
*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.
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