White Chocolate Pretzel Snickerdoodles with white chocolate pretzels crunch up inside. They are a crunch cookie with a cinnamon sugar coating.
Something Swankys‘ white chocolate pretzel snickerdoodles were such a success the first time I made them, I thought I would try to improve them. My thought was that chocolate covered pretzels might be interesting or yogurt covered, or maybe just plain pretzels. However, sometimes you just shouldn’t mess with perfection. None of my trials were as good as the original. It was not that they were bad, just not as good as the white chocolate flavor that the original ones have. I gave away all my experimental cookies to some workman who had to work in the house while cookies were baking. They think anything I make is great.
I love to experiment and don’t mind when things don’t work out as expected. I generally learn something and it is rare that my experiments are so bad that no one will eat it. So trust me when I say these are perfect just the way they are.
This is a great recipe if your butter is not at room temperature! I hate waiting around for butter to soften.Print
White Chocolate Pretzel Snickerdoodles
- Category: Cookie
- ½ cup butter, cold
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2½ cups flour
- 5 oz packages white choc pretzels
- ½ cup sugar
- ½ tbsp. cinnamon
- Preheat oven to 350º. With electric mixer, beat together the cold butter, brown sugar and granulated sugar until well mixed, the butter will be chunky, not smooth.
- Add the eggs, vanilla, cinnamon and salt. Beat until creamy, there may be some small butter clumps but not many.
- Add the flour and baking soda and beat on low speed until dough forms. Add the white chocolate pretzels and mix for about 30 seconds. (I found it works better to break them up a little before you add them).
- Mix together 1/2 cup of sugar and 1/2 tablespoon cinnamon in a small bowl Make 1-2 tablespoon balls and roll them in the cinnamon sugar mixture.
- Bake for 10-12 minutes until the edges are just barely golden brown. Let cool on baking sheet for a few minutes before removing to a wire rack.
- Makes about 3 dozen large cookies.
- Something Swanky