McCormick and Milk Bar have teamed up on a special cookie as part of McCormick's Cookie Quest to find the best holiday cookie recipe.
Makes 18 cookies
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon McCormick® Pure Peppermint Extract
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups white chocolate chips
- 1/4 cup plus 3 tablespoons McCormick® Candy Cane Sugar, divided
- 1 1/2 cups mini pretzels
Directions
- 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 Sugar and mini pretzels, mixing until evenly blended.
- Place remaining 1/4 cup Candy Cane 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 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: In place of McCormick Candy Cane 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.
