Peppermint Pretzel Chocolate Chip Cookies
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Try a new twist on holiday cookies this season with my Peppermint Pretzel Chocolate Chip Cookies! Soft and chewy peppermint cookies with chocolate chips and pretzels create a sweet and salty explosion of minty goodness with each bite! Sprinkled with flaky sea salt, these cookies have that sweet and salty allure all wrapped up in a bow!
If you're looking for more Christmas cookies, check out some of my other favorites like my Simple Christmas Shortbread Cookies, Cranberry Orange Thumbprints, or my Frosted Gingerbread Cookies.
Table of Contents
This holiday inspired chocolate chip cookie will transport you to a winter wonderland of taste! These Peppermint Pretzel Chocolate Chip Cookies have a soft and chewy texture, they’re studded with chocolate chips, and they have the crunch of salty pretzels with a sprinkle of flaky sea salt on top all wrapped up in cool mint cookies.
I use organic peppermint extract in these mint cookies, evoking the spirit of the season, while the rich chocolate chips and crunchy pretzels provide a satisfying contrast of textures. These understated Christmas cookies are a perfect balance of nostalgia and holiday magic. Serve these Peppermint Pretzel Chocolate Chip Cookies with hot cocoa for a warm and cozy treat.
Why You'll Love This Recipe
Organic Cookies: The holidays can be full of artificial colors and other potentially harmful ingredients. You don't need them to enjoy holiday flavors. Your taste buds will be singing Christmas carols with every bite of these organic cookies.
Festive and Fun: These are festive Christmas cookies that are a little different than traditional holiday cookies.
Sweet and Salty: My favorite combo, sweet and salty, these organic cookie have both flavors! Plus the combination of the cool mint cookies really rounds them out.
Easy AF: These are super easy Christmas cookies to make. No decorating, no sprinkles going everywhere, just an easy and festive cookie!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure it's softened before beginning the recipe.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Light Brown Sugar: I also use organic light brown sugar for a little depth of flavor in these mint cookies, which is a really nice compliment to the cool mint flavor.
- Peppermint Extract: Organic peppermint extract gives these mint cookies a cool peppermint flavor that's just perfect for the holidays.
- Eggs: Use large eggs.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt inside the cookies. But, I top them with a flaky sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips, but dark chocolate or even white chocolate is also delicious with these mint cookies!
- Pretzels: I use organic mini pretzel twists, but you can also use larger pretzels, just chop them up.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I prefer to use my stand mixer for ease as it's hands free, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake these organic cookies.
- Parchment Paper: I always use nontoxic parchment paper to ensure the cookies don't stick.
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Step by Step Instructions
Step 1
Line a cookie sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract. Mix on low until combined and there are no chunks of butter. Add the eggs, flour, baking powder, and sea salt and mix on low to combine into a dough. Next, add the pretzels and chocolate chips and mix to combine.
Step 3
Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Refrigerate for at least 1 hour (or overnight).
Step 4
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Divide the cookies onto the two baking sheets, spacing them at least 1-inch apart.
Step 5
Bake for 11 to 13 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Use soft butter. You guys are probably so sick of me saying this in the tips for most recipes, haha. But, it is so true! Soft butter is key to so many recipes. I like to leave butter out on the counter overnight to allow it to soften naturally at room temperature.
- I prefer to use light brown sugar here, as opposed to dark brown. The only difference between light and dark brown sugar is the amount of molasses in the sugar. So, dark brown sugar just has more molasses than light brown, therefore having a darker and richer flavor. I like these cookies to be lighter, so that's why I use the light brown sugar.
- You can also swap out the light brown sugar for powdered sugar if you want to make these with a sugar cookie base. If you are going to do that, then swap out the light brown sugar for 71 grams (1/2 cup) organic powdered sugar, sifted.
- I use mini pretzel twists in these cookies, as when you add them into the mixer they just break up easily. You can also use pretzel sticks, or pieces as well, any type of pretzels will be fine.
- I top these with a flaky sea salt, which I love! You can also use fine sea salt in a pinch, but I love the way the coarse sea salt looks on top of the cookies.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Yes, if you just chop them up!
Store in an airtight container.
Craving More?
Peppermint Pretzel Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 57 grams light brown sugar (packed)
- 2 teaspoons peppermint extract
- 2 large eggs
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 57 grams mini pretzel twists
- Flaky sea salt (for topping)
Instructions
- Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, baking powder, and sea salt and mix on low to combine into a dough. Next, add the pretzels and chocolate chips and mix to combine.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Refrigerate for at least 1 hour (or overnight).
- Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Divide the cookies onto the two baking sheets, spacing them at least 1-inch apart.
- Bake for 11 to 13 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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