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
Ingredients
- About 15 pretzels
- 1/2 cup white melting chocolate
- 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
- 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
Instructions
- In a large mixing bowl, sift together flour, baking soda, cornstarch, and salt, set aside
- In a medium mixing bowl, whisk together the melted butter, brown sugar, white sugar, and vanilla until smooth
- Add eggs and egg yolks to wet ingredients, mix until combined
- Pour wet ingredients into the dry ingredients, combine with a wooden spoon until saturated
- Cover dough and chill for 2 hours or overnight
- While dough is chilling, melt white chocolate in a microwave-safe bowl in 30-second increments until just melted
- Dip pretzels into white chocolate, shake off excess chocolate, and let harden on a cookie sheet lined with parchment paper
- 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)
- Roll the dough into balls (about 1.5 inches in diameter)
- Make sure cookie dough balls are slightly taller than they are wide, and place them upright on the lined baking sheet
- Bake the cookies for 11-12 minutes
- Immediately and gently press white chocolate covered pretzels onto tops of cookies
- Transfer cookies to a wire rack to cool to room temperature
- While cookies are cooling, beat softened butter and brown sugar in the bowl of a stand mixer until light and fluffy, about 3 minutes
- Gradually add flour, powdered sugar, salt, heavy cream, and vanilla extract and mix until combined
- 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
- Sprinkle with sea salt, if desired
- Store in an airtight container in the freezer for up to 2 months
June @ How to Philosophize with Cake says
Wow those sound like some incredible cookies! White chocolate pretzels AND cream filling? Yum!! 😀
Kailley @ Kailley's Kitchen says
Thanks, June!! Yes, they’re awfully decadent!
Monique says
congratulations!..
And thank you for this recipe!
Kailley @ Kailley's Kitchen says
Thank you, Monique! Let me know how the recipe turns out for you if you try it! 🙂
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!