Milk Bar x McCormick Candy Cane Pretzel Bark Cookies

Name: Milk Bar x McCormick Candy Cane Pretzel Bark Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 18
Cuisine: American,
Ingredients: 2 sticks (1 cup) unsalted butter softened; 3/4 cup granulated sugar; 1/2 cup light brown sugar firmly packed; 1 large egg; 1 tsp pure peppermint extract; 1/2 tsp pure vanilla extract; 2 cups all-purpose flour; 1 tsp kosher salt; 1/2 tsp baking powder; 1/4 tsp baking soda; 2 cups white chocolate chips; 1/4 cup plus 3 tablespoons candy cane finishing sugar divided; 1 1/2 cups mini pretzels

This holiday season, add a little magic to your dessert spread with an extra-special cookie recipe created in partnership with Milk Bar. Chock full of white chocolate chips and mini pretzels and rolled in a coating of festive red sugar before baking, these minty, salty-sweet... Read More Read Less

15m

PREP TIME

10m

COOK TIME

13

INGREDIENTS

Servings: 18 (1 cookie)

Ingredients

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
1 teaspoon McCormick® Pure Peppermint Extract
1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 cups white chocolate chips
1/4 cup plus 3 tablespoons McCormick® Candy Cane Finishing Sugar, divided
1 1/2 cups mini pretzels

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Spray two half sheet pans with no stick cooking spray or line with parchment or silicone baking mats. Mix butter and sugars in large bowl with heavy spatula for about 2 minutes until well blended. Add egg and extracts, stirring until combined and fluffy, about 1 minute.
2 Mix flour, salt, baking powder and baking soda in medium bowl. Add dry ingredients to butter and sugar mixture, stirring just until combined. Stir in white chocolate chips, 3 tablespoons of the Candy Cane Finishing Sugar and mini pretzels, mixing until evenly blended.
3 Place remaining 1/4 cup Candy Cane Finishing Sugar in medium bowl. Use a 1/3-cup measuring cup or 2 3/4-ounce cookie scoop to portion dough into balls. Toss dough balls in Candy Cane Finishing Sugar to coat and place 2 to 3 inches apart on prepared baking pans.
4 Bake 8 to 10 minutes, until edges are golden brown. Cool cookies completely on pans before serving.

Tip: Can’t get your hands on McCormick Candy Cane Finishing Sugar? Increase McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar along with the chocolate chips, then use 1/4 cup red colored sugar to roll cookies before baking.