White Chocolate Covered Pretzel Brown Sugar Double Doozies

White Chocolate Covered Pretzel Double Doozies | Kailley's Kitchen

Hey, guys!

As promised, I’m working on getting my “Wedding Diary” (trying to come up with a better, catchier name– comment below with some ideas and I’ll love you forever) series up and running so you can have an inside look at all my wedding-related plans/inspirations/goings-on over the course of the next year (in case you missed my last post, yes– I’m engaged! Click here for the proposal story :)). Stay tuned!

In the meantime, I’m back in the kitchen (finally) with the most necessary UNNECESSARY recipe of perhaps all time: Soft, chewy brown sugar double doozies stuffed with brown sugar cookie dough frosting and topped with white chocolate covered pretzels and a sprinkle of sea salt.

I guess you could I say I’m overcompensating for lost time in the kitchen this summer, but I like to think of it as saying “bon voyage” to your summer diet commitment and “hey” to those oh-so-forgiving fall sweaters.

Carpe that diem, am I right?

White Chocolate Covered Pretzel Brown Sugar Double Doozies

White Chocolate Covered Pretzel Brown Sugar Double Doozies

White Chocolate Covered Pretzel Brown Sugar Double Doozies

Yield: About 18 sandwich cookies

White Chocolate Covered Pretzel Brown Sugar Double Doozies


    For the pretzels:
  • About 15 pretzels
  • 1/2 cup white melting chocolate
  • For the cookies:
  • 4 and 1/2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 3 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups (3 sticks) unsalted butter, melted
  • 1 1/2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs + 2 egg yolks, room temperature
  • 1 Tablespoon pure vanilla extract
  • Pinch sea salt
  • For the filling:
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 2 teaspoon vanilla extract


  1. In a large mixing bowl, sift together flour, baking soda, cornstarch, and salt, set aside
  2. In a medium mixing bowl, whisk together the melted butter, brown sugar, white sugar, and vanilla until smooth
  3. Add eggs and egg yolks to wet ingredients, mix until combined
  4. Pour wet ingredients into the dry ingredients, combine with a wooden spoon until saturated
  5. Cover dough and chill for 2 hours or overnight
  6. While dough is chilling, melt white chocolate in a microwave-safe bowl in 30-second increments until just melted
  7. Dip pretzels into white chocolate, shake off excess chocolate, and let harden on a cookie sheet lined with parchment paper
  8. One dough is thoroughly chilled, preheat oven to 325 degrees F and line a cookie sheet with parchment paper (if you need the cookie sheet used for the pretzels, simply slide the parchment paper and pretzels off and replace with fresh parchment)
  9. Roll the dough into balls (about 1.5 inches in diameter)
  10. Make sure cookie dough balls are slightly taller than they are wide, and place them upright on the lined baking sheet
  11. Bake the cookies for 11-12 minutes
  12. Immediately and gently press white chocolate covered pretzels onto tops of cookies
  13. Transfer cookies to a wire rack to cool to room temperature
  14. While cookies are cooling, beat softened butter and brown sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes
  15. Gradually add flour, powdered sugar, salt, heavy cream, and vanilla extract and mix until combined
  16. Use a spoon to place a dollop of icing on the bottom of a cookie, then press it together with the bottom of another cookie (make sure one of the cookies has a pretzel on top); repeat with remaining cookies
  17. Sprinkle with sea salt, if desired
  18. Store in an airtight container in the freezer for up to 2 months


  1. Molly says

    In the process of making these cookies right now! I’m curious though, will the icing hold up out of the refrigerator? Thanks

    • Kailley @ Kailley's Kitchen says

      I wouldn’t recommend keeping them out in the heat, as it’ll definitely affect the structural integrity of the icing, but they should be fine at room-temp. for a few hours! That said, I honestly think they’re best served chilled 🙂 I hope this helps, and I hope you enjoy the recipe!

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