White Chocolate Cranberry Pretzel Cookies

I feel like you can’t go wrong with cookies. I’m pretty sure I’ve never baked a bad cookie. This one was something different for me, however. I have a tendency to stick with semi-sweet chocolate recipes and not stray far. That’s because they taste so darn good! Original recipe found here.

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Ingredients:
1 + 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
1/4 cup light brown sugar
1 egg, at room temperature
1/2 teaspoon vanilla extract
2 cups white chocolate chips
1 cup salted pretzels, chopped into pieces a little bigger than the chocolate chips
1/2 cup dried cranberries, chopped
 

Directions:
1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease.

2. In a small bowl whisk the flour, baking soda and salt together.

3. In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed. Add both sugars and beat on medium 3 – 4 minutes until light and fluffy. Beat in egg and vanilla.

4. On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.

5. Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart. Bake 10 minutes or until lightly golden around the edges and set in the center.

6. Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.

 

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