White Chocolate Cranberry Pretzel Cookies
White Chocolate Cranberry Pretzel Cookies is a hor d'oeuvre that serves 24. One serving contains 158 calories, 2g of protein, and 9g of fat. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Cinnamon Spice and Everything Nice requires white chocolate chips, dried cranberries, pretzels, and light brown sugar. 4515 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is improvable. If you like this recipe, take a look at these similar recipes: White Chocolate Pretzel Cookies, Pretzel White Chocolate Chip Cookies, and White Chocolate Pretzel Pumpkin Cookies.
Servings: 24
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup dried cranberries, chopped
1 egg, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
1/4 cup light brown sugar
1 cup salted pretzels, chopped into pieces a little bigger than the chocolate chips
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
2 cups white chocolate chips
Equipment:
baking sheet
mixing bowl
stand mixer
whisk
oven
Cooking instruction summary:
Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease. In a small bowl whisk the flour, baking soda and salt together. 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.On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries. 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. Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.
Step by step:
1. Preheat the oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment or lightly grease. In a small bowl whisk the flour, baking soda and salt together. In a separate, large mixing bowl or in a stand mixer with the paddle attachment beat butter on low speed.
2. Add both sugars and beat on medium 3 - 4 minutes until light and fluffy. Beat in egg and vanilla.On low speed slowly add the flour mixture. Once well combined use a wooded spoon to stir in the chocolate chips, pretzels and cranberries.
3. Place tablespoons of the dough in mounds on the cookie sheets about 2 inches apart.
4. Bake 10 minutes or until lightly golden around the edges and set in the center. Cool on wire racks. Store in tightly covered containers in a cool, dry place up to 1 week.
Nutrition Information:
covered percent of daily need
