Erin’s Recipe Rundown

I wanted to create a cookie inspired by one of my very favorite Christmas treats – white chocolate peppermint pretzels!

There’s something so irresistible about the sweet-and-salty combo, especially when it involves creamy white chocolate and crunchy pretzels. These cookies capture all these amazing flavors!

Why You’ll Love It: The pretzel flour (made from a bag of gluten-free pretzel crisps) gives these cookies the most amazing flavor and texture! These are unique bakery-quality cookies that are perfect for gifting, cookie exchanges, parties, and more!

Top Tips: Make time to chill the dough! It helps the cookies hold their shape for the perfect spread and texture.

For more holiday treats, try these peppermint rice krispie treats, gluten-free chocolate mint cookies, rolo pretzel bites, gluten-free pretzel bark or gluten-free sugar cookies.

xoxo erin

a hand holding up one white chocolate peppermint pretzel cookie on top of a stack.
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Ingredients You’ll Need

Here are a few notes on some of the key ingredients to make these gluten-free white chocolate peppermint pretzel cookies. Jump to the recipe card below for the exact measurements.

white chocolate peppermint pretzel cookie wet and mint ingredients measured and labeled.
  • Coconut oil: Beyond the classic butter, coconut oil adds extra moisture and fat for soft, chewy cookies.
  • Peppermint: Use either Andes Peppermint Crunch Baking Chips or Crunch Thins. Either way this brand is the way to go for minty sweetness! For extra festive flair, I love adding crushed peppermint candies on top
  • White chocolate: You can use any brand of white chocolate you like, just stick with bars, not melts or chips, for the best cookie topping. Ghirardelli makes a decadent white chocolate bar I love!
white chocolate peppermint pretzel cookie dry ingredients measured and labeled.
  • Gluten-free flour: Use a high-quality gluten-free measure-for-measure flour that already contains xanthan gum. My favorite brand is King Arthur!
  • Gluten-free pretzels: You can use any brand of gluten-free pretzel crisps. I do recommend the crisps over the twists or sticks since one will go on top of each cookie!

How to Make Gluten-Free White Chocolate Peppermint Pretzel Cookies

Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!

steps to make the cookie dough.

Prep the pretzels: One of the magical elements in these cookies is the pretzel flour! Use a food processer to grind one bag of pretzel crisps down to smooth flour. Set 20 whole crisps aside from the second bag before crunching the rest into large chunks. Combine the homemade pretzel flour with the gluten-free flour and baking soda.

Using a stand or hand mixer: Cream the butter, oil, and sugars together until fluffy, then add in the eggs and vanilla. Slowly add in the flour mixture before stirring in the pretzel chunks and Andes Peppermint Crunch Baking Chips. Chill!

steps to bake and top the cookies.

Bake the cookies: I find that 3 tablespoon dough balls spaced out work really well! Bake until the edges are golden brown, but the centers are still soft. Prep the white chocolate and place them on the cookies straight from the oven.

Bake a little more: They’ll still need a couple minutes in the oven to melt the chocolate. Immediately spread the chocolate into an even layer and add one pretzel crisp, plus some crushed peppermint candy, to each cookie. Cool and enjoy!

one white chocolate peppermint pretzel cookie with a bite missing with more behind.

MORE GLUTEN-free christmas cookies

white chocolate peppermint pretzel cookies on parchment paper.
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Gluten-Free White Chocolate Peppermint Pretzel Cookies

Author Erin Collins
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 40 minutes
Servings 16 cookies
I wanted to turn one of my favorite holiday treats—white chocolate peppermint pretzels—into a cookie. These cookies use pretzel flour made from finely ground gluten-free pretzel crisps, which gives them amazing flavor and texture.
These are big, unique bakery-style cookies that would be fun for holiday cookie exchanges, parties and more!
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Ingredients

Dry Ingredients

Other

  • ½ cup (113g) butter, at room temperature
  • ¼ cup (56g) coconut oil, at room temperature
  • 1 cup (213g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (70g) Andes Peppermint Crunch Baking Chips or chopped Andes Peppermint Crunch Thins
  • two 4 ounce (113g) each white chocolate bars
  • ¼ cup (43g) crushed peppermint candies

Instructions 

  • In the bowl of a food processor, process 1 bag of the gluten-free Pretzel Crisps into a smooth flour. Open the remaining bag and set aside 20 whole Pretzel Crisps. Close the bag and crush the remaining Pretzel Crisps into large chunks.
  • In a medium bowl, whisk together the pretzel flour, gluten-free flour, salt and baking soda.
  • In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, coconut oil, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  • Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
  • With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Stir in the pretzel chunks and Andes Peppermint Crunch Baking Chips.
  • Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
  • Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  • Scoop the cookie dough into round balls, 3 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
  • Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft.
  • Chop the white chocolate bars into 8 pieces per bar.
  • As soon as the cookies come out of the oven, place a piece of white chocolate on top of each cookie. Place the cookies back in the oven for 1-2 minutes to melt the chocolate. Remove from the oven and spread into an even layer and immediately top with a whole Pretzel Crisp and crushed peppermint candy.
  • Cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.

Notes

Gluten-Free: Use your favorite brand of gluten-free pretzel crisps plus gluten-free measure-for-measure flour that contains xanthan gum. I prefer to use King Arthur!
Dairy-Free: Use dairy-free butter and dairy-free white chocolate. Use dairy-free white chocolate chips in place of the Andes Peppermint Crunch Baking Chips.
Nut-Free: These cookies are naturally nut-free.
To Make-Ahead: The dough can be made up to 3 days in advance. Cover and refrigerate. If too firm to shape into balls, let sit out for 10-15 minutes, just until the dough is workable.
To Store: Cool and store in an airtight container at room temperature for up to 3 days. 
To Freeze (unbaked): Freeze dough balls in a freezer bag or airtight container for up to 3 months. Bake from frozen, adding a couple minutes to the baking time.
To Freeze (baked): Freeze cookies in an airtight container for up to 2 months. Thaw at room temperature. Crushed peppermint may lose their ideal texture during freezing and thawing.

Nutrition

Calories: 254kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 243mg | Potassium: 28mg | Fiber: 1g | Sugar: 26g | Vitamin A: 207IU | Calcium: 35mg | Iron: 1mg

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

Read about Erin

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Comments

  1. The recipe is not showing up for me either. It jumps to ingredients then notes but no method? They sound delicious ☺️

    Reply

  2. I don’t see the directions either in the recipe card. It shows ingredients and then it shows notes but no directions. Even when you hit print.

    Reply

    1. Hi Sarah, the instructions are on the recipe card at the bottom of the post. We’re seeing it there now, so I’m not sure why it wouldn’t be showing up for you. Is it there now? If you click “jump to recipe” at the top of the post it will take you to the full recipe card.

      Reply

    2. Same here! I see the ingredients and the notes, but no instructions on how to make the cookies! Don’t leave me hangin’!

      Reply

    1. Hi Amber, the recipe card is at the very bottom of the post. If you start at the top and click “jump to recipe” it will take you right to it!

      Reply

      1. The recipe card does not have the specific instructions for how and what portion to mix together. It does have the ingredients though.
        Thank you for helping with this, as I am hoping to make these tonight!

        Reply

      2. There is no instructions showing for me either. I read through everything a few times just to be sure I didn’t miss it. Tried the print, it still
        Doesn’t show up, so I tried closing out and going back in (just in case) and it’s still not there. Not sure why it’s not coming up on our end?

        Reply

      3. I don’t see full instructions either at the bottom of the recipe card
        I did jump to recipe nd there are no step by step instructions at the bottom. There are how to steps further up in the page but not the specific instructions

        Reply

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