Milk Bar x McCormick Candy Cane Pretzel Bark Cookies
By: McCormick Kitchens
Made With:
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 Candy Cane Pretzel Bark Cookies will be the star of any cookie tray - and they’re great for gifting, too! Recipe and Photo Credit: Milk Bar.
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 Candy Cane Pretzel Bark Cookies will be the star of any cookie tray - and they’re great for gifting, too! Recipe and Photo Credit: Milk Bar.
Key products
Instructions
Instructions
- 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.
- 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.
- 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.
- 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.
