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.
I use my favorite Frontier Co-Op Organic Peppermint Flavor which infuses these cookies with a refreshing coolness, evoking the spirit of the season, while the rich chocolate chips and crunchy pretzels provide a satisfying contrast of textures.
Serve these Peppermint Pretzel Chocolate Chip Cookies with hot cocoa for a warm and cozy treat. Or add them on top of ice cream for a cool Christmas dessert if you live in a place where you have warmer weather. Either way, your taste buds will be singing Christmas carols with every bite.
Why You'll Love This Recipe
Festive and Fun: This is a festive cookie that is fun and different than traditional holiday cookies.
Sweet and Salty: My favorite combo, sweet and salty, this cookie has both flavors! Plus the combination of the cool mint really rounds it out.
Easy AF: This is a super easy and simple holiday cookie to make. No decorating, no sprinkles going everywhere, just an easy and festive cookie!
Ingredients
Homemade Organic Light Brown Sugar
Frontier Co-Op Organic Peppermint Flavor
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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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 flavor. 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 flavor
- 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 flavor. 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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