Peppermint Pretzels Dipped in White Chocolate
Peppermint Pretzels Dipped in White Chocolate
White Chocolate Dipped Peppermint Pretzels sprinkled with cane wedges double the mint and festive charm.
Oreo Peppermint Bark, Peppermint Chocolate Delight and Peppermint Ice Cream are among our favorite holiday treats, along with these easy and delicious Double Peppermint Crunch Cookies.
all things mint
Like many of you, I love the holidays! The best part? Family and good food!
I think we can all agree that family and food are a great combination. 🙂
On Turkey Day, we stick to pumpkin, cream, and fruit desserts. But once Black Friday hits, it’s all about mint.
I’ve shared some of our favorite mint recipes with you, like these Mint Cheesecake Bars and these Mint Melts. Today is no exception. I have another delicious mint recipe for the season.
These cookies are so easy to make and look so pretty and festive. They are delicious too! If you’re planning a trip to the store to pick up some cheap cookies for your next party, check out the easy ingredients for this recipe.
They don’t take much time or effort to make and I guarantee you’ll be complimented by family and friends!
Make Double Mint Pretzels
dry ingredients. In a small bowl, combine flour, baking soda and baking powder. shelved.
wet ingredients. In a large bowl, beat butter and sugar until smooth. Add eggs and vanilla extract. Gradually mix your dry ingredients. Roll out teaspoon-sized balls of dough onto an ungreased cookie sheet.
bake. Bake at 375 degrees for 8 to 10 minutes, or until golden brown. Let stand for two minutes, then remove to a wire rack.
Dip + decorate. While cookies are cooling, quickly melt candy according to package directions. Quickly dip half of each cookie into the candy. Allow excess water to drip off and place on wax or parchment paper. Sprinkle with crushed sugar. Put in the refrigerator to harden.
Variety:
- Add about 1/4 cup dutch-processed cocoa to make these chocolate chip cookies
- Add Andes Baked Chips to the Batter for More Mint Pretzels
- Put the lollipop in the Ziploc and use a meat mallet to break the lollipop
- Sprinkle Crushed Mint Oreo Cookies on Candy Coating
- Add white chocolate chips to cookie batter
Recipe Tips
- How many lollipops? I would start with about 6-8 lollipops, depending on how crispy you want the cookies to be.
- Make them soft: One trick to softening cookies is how long to bake. I recommend not baking them until golden, but until they are just set so they are still soft when they cool. To keep them soft, place a loaf of white bread in a storage container.
- Make them chewy: To make these cookies chewy, try using 1 cup brown sugar and ½ cup white sugar instead of 1 ½ cup white sugar. The higher moisture in brown sugar gives the cookies a chewy texture.
For more great holiday cookie recipes, check out:
Course dessert
American food
Prep time 10 minutes
Cook Time 8 minutes
Total time 18 minutes
Serving Size 24
Calories 171 kcal
by Lil’ Luna
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup softened butter
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon peppermint extract or 1 teaspoon vanilla
- White Chocolate Candy Quick or Candy Melt
- crushed mint candy bars
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In a small bowl, combine flour, baking soda and baking powder. shelved.
-
In a large bowl, beat butter and sugar until smooth. Add eggs and vanilla extract. Gradually mix your dry ingredients. Roll out teaspoon-sized balls of dough onto an ungreased cookie sheet.
-
Bake at 375 degrees for 8 to 10 minutes, or until golden brown. Let stand for two minutes, then remove to a wire rack.
-
While cookies are cooling, quickly melt candy according to package directions. Quickly dip half of each cookie into the candy. Allow excess water to drip off and place on wax or parchment paper. Sprinkle with crushed sugar. Put in the refrigerator to harden.
Adapted from Grubbs Mom