We’re calling our Pretzel Crunchers Brown Butter Cookies with white chocolate “homemade cookies with high-quality ingredients.”
Mixed with pretzels, white chocolate chips, Bob’s Red Mill flour, and more, these are a delicious and simple Christmas cookie recipe to try this year. But the most essential ingredient in this cookie recipe would be the brown butter.
Grab the recipe down below.
Pretzel Crunchers Brown Butter Cookies
Good cookies are just the best, aren’t they? Maybe it’s part nostalgia and part being in touch with my inner cookie monster.
But good cookies are just so satisfying on so many different levels.
And I especially have a soft spot for cookies during the holidays. Although I like the old standbys like chocolate chip, oatmeal raisin, and peanut butter, I also love coming up with my own cookie remixes.
And with Bob’s Red Mill all-purpose flour, I am taking my cookie-making game to the next level.
We all know that when you start with quality ingredients, there is no room for mediocre results.
So let’s get in the kitchen and whip up some amazing baked goods.
I found the perfect cookie-making ingredient in Walmart’s Marketside Gourmet Pretzel Crunchers.
These are gonna make your cookies taste like the ghost of Julia Child prepared them.
Yes, they are THAT good. These cookies got that sweet-and-salty thang working overtime.
Making Brown Butter
Would you believe me if I told you browned butter is so magical when it comes to making scrumptious cookies?
And making browned butter is an easy thing to do; melt the butter and wait until the fat begins to foam, and you’re almost there.
When you combine the dark brown sugar, granulated sugar, and pure vanilla extract with the browned butter, the aroma is amazing.
Go ahead and dip your finger in there and have a taste, because even at this early stage, you know you have some awesome on your hands.
This recipe calls for 2 tablespoons of pure vanilla extract, and I always use McCormick.
This is what my mama used, and for a good reason, it’s good!
When I open up the seasoning and baking drawer in my pantry, there are so many McCormick products because they have a long history of making some of the best ingredients on the market.
And with such a wide variety of products, I always find the perfect seasonings and baking ingredients to complement the cooking styles I enjoy.
After mixing the sugars and pure vanilla extract, I add two fresh farm eggs; good eggs are a critical linchpin to great baking.
Gently whisk in the eggs until they are thoroughly incorporated into the sugars, making sure to scrape up the edges of the pan where all of the caramelized browned butter and sugar has settled on the bottom.
Those brown bits pack a wallop of good flavor you don’t want to miss.
Would you look at all of this deliciousness! This is the base for any cookie recipe.
Next, I will slowly add this to my dry ingredients.
I chopped up a cup of Marketside Pretzel Crunchers with a very sharp chef’s knife; this adds not only a lot of texture but also the sweet-and-salty flavors, which are a great combination.
If you want to impress your family and friends with an exciting cookie recipe, this is the one.
After you mix all of the wet and dry ingredients, fold in the chopped pretzels and white chocolate chips.
I let the cookie chill in the fridge for ten minutes, then use a two-ounce scoop to make my cookies.
Line a large cookie sheet with parchment paper and place the cookies three inches apart.
How to make Pretzel Crunchers Brown Butter Cookies
The result is an incredible flavor bomb.
These cookies pack so much flavor because they are not only buttery, but also the sweet-and-salty combo is all the way live.
You may want to make two or three dozen because these yummy cookies will go fast!
Ingredients for homemade cookies
Serving 18-24
- 2 cups of Bob’s Red Mill’s all-purpose unbleached flour
- 2 sticks unsalted butter
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 2 large farm-fresh eggs, room temperature
- 2 tablespoons pure vanilla extract
- 1 cup Pretzel Crunchers (White Chocolate, Caramel & Cinnamon Pretzels), chopped
- 1/3 cup white chocolate chips
Directions:
- Preheat oven to 375°F—line two baking sheets with parchment paper and set aside.
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it becomes foamy, you see golden-brown milk solids at the bottom, and it smells nutty, about 5–8 minutes. Remove from the heat and pour into a large mixing bowl. Let cool for 5–10 minutes.
- Add dark brown sugar, granulated sugar, and vanilla to the warm (not hot) butter. Whisk until smooth and glossy.
- Whisk in eggs, one at a time, until fully incorporated and the mixture looks creamy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
- Gently fold in chopped Pretzel Crunchers and white chocolate chips.
- For thicker cookies, chill the dough for 30 minutes. Not required, but worth it if you’ve got time.
- Using a 2-ounce cookie scoop, portion dough onto prepared baking sheets, spacing cookies about 3 inches apart.
- Bake on the center rack for 11–13 minutes, rotating the pan halfway through, until edges are lightly golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If using flaky sea salt, sprinkle a little on top while warm. - Serve warm or at room temperature.
Can I Use Regular Pretzels Instead Of Pretzel Crunchers?
You can. However, the Gourmet Pretzel Crunchers add extra flavor from the white chocolate, caramel, and cinnamon coating.
If using plain pretzels, consider adding a pinch of cinnamon and a little extra white chocolate chips to boost the flavor.
We purchased the gourmet pretzel crunchers at our local Walmart.
Why Do I Need To Brown The Butter?
Browning the butter creates a rich, nutty flavor that takes these cookies from basic to bakery-level. Please don’t skip it; this is the main magical ingredient for this recipe.
Do I Have To Chill The Dough?
No, but chilling for 30 minutes helps the cookies bake up thicker and keeps them from spreading too much.
If you like softer, thicker cookies, it’s worth the wait.
How Do I Know When The Cookies Are Done?
The edges should be lightly golden, but the centers will still look slightly soft.
If this is your first time trying this recipe, we recommend keeping an eye on the cookies while they bake. You may have to adjust the baking time.
They’ll continue to set as they cool on the baking sheet.
Can I Make These Cookies Smaller?
Yes. Use a 1½-ounce scoop for smaller cookies and reduce bake time to about 9–11 minutes.
Can I Use Salted Butter Instead Of Unsalted?
You can, but reduce the added salt in the recipe to ½ teaspoon so the cookies don’t turn too salty.
What’s The Best Way To Store These Cookies?
Store in an airtight container at room temperature for up to 3 days.
Add a slice of bread to the container to help keep them soft.
Can I Freeze The Dough Or Baked Cookies?
Dough: Scoop and freeze solid, then store up to 2 months. Bake from frozen, adding 1–2 minutes.
Baked Cookies: Freeze in an airtight container up to 2 months. Thaw at room temp.
Can I Add Other Mix-Ins?
Yes, of course! Chopped pecans, walnuts, or even toffee bits would be delicious.
Just don’t overload the batter; keep total add-ins around 1½ to 2 cups.
Why Did My Cookies Spread Too Much?
This usually means the butter was too hot or the dough wasn’t chilled.
Let browned butter cool before mixing, and chill the dough if your kitchen runs warm.
Enjoy and Merry Christmas!
More Holiday Recipes:
Pretzel Crunchers Brown Butter Cookies
Ingredients
- 2 cups all-purpose unbleached flour
- 2 sticks unsalted butter
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 2 large farm-fresh eggs room temperature
- 2 tablespoons pure vanilla extract
- 1 cup Marketside Gourmet Pretzel Crunchers White Chocolate, Caramel & Cinnamon Pretzels, chopped
- 1/3 cup white chocolate chips
Instructions
- Preheat oven to 375°F—line two baking sheets with parchment paper and set aside.
- In a saucepan over medium heat, melt the butter. Continue cooking, stirring often, until it becomes foamy, you see golden-brown milk solids at the bottom, and it smells nutty, about 5–8 minutes. Remove from the heat and pour into a large mixing bowl. Let cool for 5–10 minutes.
- Add dark brown sugar, granulated sugar, and vanilla to the warm (not hot) butter. Whisk until smooth and glossy.
- Whisk in eggs, one at a time, until fully incorporated and the mixture looks creamy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix.
- Gently fold in chopped Pretzel Crunchers and white chocolate chips.
- For thicker cookies, chill the dough for 30 minutes. Not required, but worth it if you've got time.
- Using a 2-ounce cookie scoop, portion dough onto prepared baking sheets, spacing cookies about 3 inches apart.
- Bake on the center rack for 11–13 minutes, rotating the pan halfway through, until edges are lightly golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle a little on top while warm.
- Serve warm or at room temperature.
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