Something Swanky

White Chocolate Pretzel Snickerdoodles

Cinnamon and White Chocolate are a dynamite duo. Add Pretzels to the mix? Then you’ll see some magic really start to happen! These White Chocolate Pretzel Snickerdoodles will become a cookie jar staple!

White Chocolate Pretzel Snickerdoodles at www.somethingswanky.com #recipes #cookies

I am a choc-o-late girl, through and through. But there’s just something about the combination of cinnamon sugar and white chocolate that makes my heart sing! Although, it’s my personal belief that cinnamon makes everything better, so that’s not really an objective statement ;).

Seriously, though. I put it on everything. My favorite savory cinnamon food is tacos! I like to add it right into the meat and sauce (I usually make my taco meat a bit like sloppy joes). But there’s a restaurant in Utah called The Red Iguana (they were featured on Food Network!), and I think they actually cook their tortillas with a little bit of cinnamon. It’s ah-mazing.

But back to cookies…

White Chocolate Pretzel Snickerdoodles at www.somethingswanky.com #recipes #cookies

Cinnamon and White chocolate are magic. We already said that. But adding white chocolate covered pretzels to the mix takes these Snickerdoodles to an entirely new realm of delicious! These got a big TWO THUMBS UP from my husband who’s sugar taste-buds hardly register anything anymore after so much taste testing. But he loved these, and that’s saying something!

Be sure to grab a bag of White Chocolate Pretzels next time you’re at the store! You won’t regret it :) Your waistline? That’s a different story…

White Chocolate Pretzel Snickerdoodles

Ingredients

  • 1/2 cup butter, cold
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups all purpose flour
  • 1 - 5 oz. package white chocolate pretzels
  • 1 Tbsp. cinnamon
  • 1 cup sugar

Instructions

  1. Use a stand mixer to beat together the cold* butter, brown sugar, and granulated sugar until well mixed (the butter will be chunky, not smooth yet).
  2. Add the eggs, vanilla, cinnamon, and salt. Beat until creamy (there may still be some small butter chunks, that's ok-- but you don't want too big of chunk or too many!)
  3. Add the flour and baking soda. Beat on low speed until dough forms.
  4. Add the white chocolate covered pretzels and mix for about 30 seconds until some of the pretzels are broken up. Continue to incorporate the pretzels into the dough with a wooden spoon or sturdy rubber spatula.
  5. Mix together the 1 cup sugar and t tbsp cinnamon in a small bowl. Scoop the the dough out by heaping 1 tablespoons. Roll the dough in the cinnamon sugar.
  6. For the dough into a short cylinder and place it on a parchment or silicon lined baking sheet. The base of the cylinder should be on the baking sheet (so don't place them lengthwise). The tall-ness of the dough shape helps keep the cookies thick and not too spread out.
  7. Bake at 350 for 10-12 minutes until edges are just barely golden brown. Let cool on baking sheet for a few minutes before removing to wire rack to cool completely.
  8. Makes approximately 48 cookies.
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Snickerdoodles from Friends:

Snickerdoodles from Me:

*If you don’t have a stand mixer, you should use softened butter. Which means you should chill your dough for about 30 minutes before baking.

Follw me!

Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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27 Responses to “White Chocolate Pretzel Snickerdoodles”

  1. Megan @ The Pink Flour posted on April 10, 2013 at 5:05 pm (#)

    Snickerdoodles are my husbands favorite! I love the spin you put on these – especially the pretzels. I just may have to make these for his birthday in a few weeks :)

  2. Megan @ megbakes posted on April 10, 2013 at 6:22 pm (#)

    I’ve never seen a snickeredoodle cookie with mix-ins. This looks so good and livens up the cookie, although I like it just as it is, too!

  3. Jenn posted on April 10, 2013 at 6:25 pm (#)

    Yummy! – Congrats on your new cookbook!

  4. Teresa Young posted on April 10, 2013 at 6:26 pm (#)

    yum! these sound great! (:

  5. Dorothy @ Crazy for Crust posted on April 10, 2013 at 9:05 pm (#)

    OMG Ashton. These are fabulous. Cinnamon in taco meat? I might have to try that!

  6. Christi @ Love From The Oven posted on April 10, 2013 at 9:43 pm (#)

    OMG, love! So many fantastic flavors all together. What a fabulous combo!

  7. Heather @ French Press posted on April 10, 2013 at 11:16 pm (#)

    I am with you 100 on the cinnamon thing – I use it more than anything else in the house- but I have never tried it on tacos…will do

  8. Holly Waterfall posted on April 11, 2013 at 1:05 am (#)

    i LOVE cinnamon, and these look just fantastic. And for the record, i am in love LOVE with Red Iguana. That’s some good eats!

  9. Charlotte Moore posted on April 11, 2013 at 10:26 am (#)

    I think 1 cup of cinnamon must be a misprint. That is wayyyy more cinnamon than anything I could imagine.

    • Beth replied: — April 11th, 2013 @ 11:54 am

      It looks like it should read 1 cup sugar + 1 tblsp cinnamon (they’re just switched)

      • Ashton replied: — April 11th, 2013 @ 6:48 pm

        Thanks!

    • Ashton replied: — April 11th, 2013 @ 6:50 pm

      Yep, should be fixed now!

  10. Shiloh Barkley posted on April 11, 2013 at 12:36 pm (#)

    What a great combination!!! This would be good for popcorn! I’ve been inspired!

  11. Meg @ Sweet Twist posted on April 11, 2013 at 4:20 pm (#)

    Your husband is a smart man.

    Cinnamon with tacos! I have never tried that but I will be next time. Cool.

  12. Deborah posted on April 11, 2013 at 10:26 pm (#)

    Ok, these sound so amazing!! I’m wishing I had one or two right now. :) And thanks for the link love!

  13. Chung-Ah | Damn Delicious posted on April 12, 2013 at 4:23 am (#)

    I’ve actually never done the cinnamon-white-chocolate combo but you totally sold me on it!

  14. Shirlie posted on April 13, 2013 at 7:06 pm (#)

    Hello,
    I really want to make these, but I’m not understanding Step 6. Please clarify.
    Thanks much!

  15. Dru @ Teenage Cakeland posted on April 14, 2013 at 1:10 pm (#)

    I’ve never made snickerdoodles, but white chocolate pretzels and cinnamon does sound amaazing!

  16. Hayley @ The Domestic Rebel posted on April 15, 2013 at 1:11 am (#)

    Yes, yes, yes! I live for snickerdoodles. Nothing beats that plush, chewy, cinnamon-y bite. And the fact that you added pretzels to them is totally awesome.

  17. maria posted on April 15, 2013 at 12:12 pm (#)

    Please add me to your e-mail database.

    Thank you!

  18. carrian posted on April 15, 2013 at 11:33 pm (#)

    sweet and salty, classic deliciousness

  19. Jocelyn @BruCrew Life posted on April 16, 2013 at 7:51 am (#)

    Gotta love a puffy cinnamon cookie stuffed with white chocolate pretzels…they look awesome!!!

  20. sally @ sallys baking addiction posted on April 30, 2013 at 11:34 am (#)

    Ashton these look amazing!! I love how thick and puffy they are. Pretzels in cookies is like second nature to me. Love the salty sweet. I never thought about adding them to snickerdoodles though :)

  21. Kelsey M posted on June 24, 2013 at 1:14 am (#)

    I baked these cookies last week, and they were SOOO. GOOOOOOOd. The entire batch didn’t even last 24 hours! So super delicious! Looking forward to trying more of your recipes (I discovered this recipe via Pinterest. Just thought I’d let you know!) They were so good, I had to include them in a recent post; http://fancythatnotion.blogspot.com/2013/06/silhouette-project-potluck-sign.html Have a lovely day!!!

  22. Deina posted on January 19, 2014 at 6:16 pm (#)

    I live in a dorm at a university and my friends love when I find new cookies to bake. These were AMAZING. The recipe did not yield as many as I thought so I will probably either make two batches or make the cookies smaller. I had never used cold butter (as opposed to room temp/melted) so I wasn’t sure how they would come out but the entire dough ended up coming together perfectly. I will definitely be using this recipe again!

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