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Irresistible Avalanche Cookies Recipe Easy White Chocolate Pretzel Treats

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These Avalanche Cookies combine the perfect balance of salty pretzels and creamy white chocolate in a soft, chewy cookie that’s quick and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (175g) white chocolate chips
  • 1 cup (50g) pretzels, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the white chocolate chips and roughly chopped pretzels.
  7. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 10-12 minutes, or until edges are golden and centers look set but still soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to keep cookies tender. Chilling the dough for 30 minutes before baking helps maintain shape and texture. Watch cookies closely after 10 minutes to avoid overbaking. Use quality white chocolate chips for best flavor and melt. Dough can be refrigerated up to 24 hours or frozen for up to 3 months.

Nutrition

Keywords: avalanche cookies, white chocolate cookies, pretzel cookies, salty sweet cookies, easy cookie recipe, chewy cookies, quick cookies

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