Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon fine grain salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups crushed pretzels
  • 12 ounces high-quality white chocolate chips or wafers
  • Optional Garnish: Extra pretzel bits or sprinkles

Instructions:

  1. Whisk together flour, salt, and baking powder in a medium bowl. Set aside.
  2. Cream the softened butter and sugar in a stand mixer until light and fluffy (about 3 minutes).
  3. Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture, mixing on low speed until just combined. Do not overmix.
  5. Gently fold in the crushed pretzels using a spatula until evenly distributed.
  6. Wrap the dough tightly in plastic wrap and chill for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1-inch (2.5cm) balls and place 2 inches apart on the sheets.
  8. Bake for 10–12 minutes, or until the edges are set and very slightly golden brown. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Prepare a double boiler (a heatproof bowl set over a saucepan of simmering water). Add the white chocolate and stir gently until completely smooth and glossy.
  10. Working quickly, dip half to two-thirds of each cooled cookie into the melted chocolate. Allow excess to drip off, then place them back on the parchment-lined rack. Garnish immediately, if desired.
  11. Allow the chocolate to set completely at room temperature or briefly chill in the fridge for 10 minutes to speed up setting.