I think I’m on Christmas meltdown.
In a mere two days I’ll be cooking breakfast and going house hopping to see relatives. But for now, I’m hitting the stores after work (like 10pm) to grab last second gifts and hiding wrapped presents from the boys. Eddie hasn’t learned he shouldn’t just start ripping them open yet. Boys.
At least I have some delicious cookies to ease the insanity I’m feeling. I’m just glad we are all home and cozy and getting to have a wonderful holiday together. And that I have cookies and coffee. They’re important too.
One Year Ago: Christmas Bake-a-Thon 2011
White Chocolate Pretzel Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Ingredients
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar {regular brown sugar is okay too}
- 2 eggs
- 2 teaspoons vanilla
- 2 cups chopped white chocolate covered pretzels
- 1 cup white chocolate chips
- 1/3 cup holidays sprinkles
Instructions
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper or Sil-Pat.
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In a medium bowl, combine flour, baking soda, baking powder, and salt.
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In a large bowl, beat together butter, sugar, and brown sugar for 1 to 2 minutes until lightened and fluffy. Add eggs and vanilla; mix until combined and smooth.
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Add flour mixture to butter mixture in two additions. Mix until just combined after each addition.
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Mix in pretzels and white chocolate chips. Stir in sprinkles by hand.
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Drop cookie dough by the tablespoonful onto prepared baking sheets. Bake for 10 minutes or until cookies just being to brown around the edges.
Recipe Notes
If you choose to use sanding sugar instead of nonpareils (or similar sprinkles), add only 1/4 cup with 2 parts red to 1 part green.
