1½sticks (6 ounces / 170 g) unsalted butter, at room temperature
1¼cups(250 g) sugar
¼teaspoonfine sea salt
½teaspoonpure vanilla extract
2cups(290 g) all-purpose flour
1cup(145 g) white chocolate baking wafers (such as Guittard)
1cup(about 50 g) salted mini pretzels, plus more for garnish
Set a rack in the center of the oven and preheat to 350°F (180°C). Line two sheet pans with parchment paper.
In a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and beat on medium, scraping down the sides of the bowl as needed, for about 2 minutes to fully combine. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition and mixing until the dough starts sticking to the sides of the bowl, about 3 minutes total. Add the vanilla and mix for a few seconds to incorporate. Add the flour in 2 batches and mix on low just until no flour is visible, about 1 minute. Add the baking wafers and the pretzels and fold with a wooden spoon for about 30 seconds to evenly distribute.
Scoop the dough into roughly ¼-cup (75 g) portions and using your hands, roll each portion into a ball. Arrange the balls of dough on the prepared sheet pans, spacing them about 1½ inches (3.75 cm) apart. Top each ball of dough with a pretzel, pressing firmly to flatten the cookie slightly.
Transfer one sheet pan to the oven and bake, rotating the sheet pan as needed for even baking, until the bottoms and edges are browned but the centers are still a little gooey, 18 to 20 minutes. Let cool on the sheet pan for at least 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely, about 20 minutes. Repeat to bake the remaining cookies.
Tip: Store the cookies at room temperature in an airtight container for up to 2 days.
The Taste Edit - White Chocolate Pretzel Cookies https://thetasteedit.com/mamans-white-chocolate-pretzel-cookies/