Gluten-Free White Chocolate Peppermint Pretzel Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large bakery-style cookies made with ground gluten-free pretzels, studded with white chocolate and peppermint candy. They're crispy-chewy with sweet and salty notes, perfect for holiday celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 5-ounce bags (283g) gluten-free Pretzel Crisps, (divided)
- 1½ cups (225g) gluten-free measure-for-measure flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup (113g) butter, (at room temperature)
- ¼ cup (56g) coconut oil, (at room temperature)
- 1 cup (213g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (70g) Andes Peppermint Crunch Baking Chips or chopped Andes Peppermint Crunch Thins
- two 4 ounce (113g) each white chocolate bars
- ¼ cup (43g) crushed peppermint candies
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 641mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 641MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.