Meaningful Eats
Gluten-Free White Chocolate Peppermint Pretzel Cookies
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!
Ingredients
Dry Ingredients
- 2 5-ounce bags (283g) gluten-free Pretzel Crisps, divided
- 1½ cups (225g) gluten-free measure-for-measure flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
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