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Crispy White Chocolate Avalanche Cookies with Pretzel Crunch

crispy white chocolate avalanche cookies - featured image
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These cookies deliver a perfect balance of crispy texture, sweet white chocolate, and salty pretzel crunch, making them an ideal snack or gift.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups (270 g) white chocolate chips
  • 1 ½ cups (90 g) mini pretzels, roughly crushed

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until incorporated. Avoid overmixing.
  6. Gently fold in the white chocolate chips and roughly crushed pretzels.
  7. Cover the dough and refrigerate for at least 30 minutes to help maintain shape and crispness.
  8. Scoop dough with a tablespoon or cookie scoop onto the prepared baking sheets, spacing about 2 inches apart. Flatten slightly with your hand or the back of the scoop.
  9. Bake for 12 to 14 minutes until edges are golden and centers are just set. Avoid overbaking.
  10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use softened, not melted, unsalted butter for best texture. Chill dough for at least 30 minutes to maintain cookie shape and crispness. Gently fold in pretzels to keep crunchy pieces. Press extra white chocolate chips on top before baking for a glossy finish. Store cookies in an airtight container at room temperature with a slice of bread to keep pretzels crisp. Dough can be refrigerated up to 48 hours before baking.

Nutrition

Keywords: white chocolate cookies, pretzel cookies, crispy cookies, sweet and salty snack, easy cookie recipe

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