Christina Tosi’s Candy Cane Pretzel Bark Cookies

PREP TIME: 15m
COOK TIME: 10m
Servings: 18 (1 cookie)

2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 large egg
1 teaspoon Pure Peppermint Extract
1/2 teaspoon All Natural 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 Candy Cane Finishing Sugar, divided
1 1/2 cups mini pretzels

1 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.
2 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 Finishing Sugar and mini pretzels, mixing until evenly blended.
3 Place remaining 1/4 cup Candy Cane Finishing 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 Finishing Sugar to coat and place 2 to 3 inches apart on prepared baking pans.
4 Bake 8 to 10 minutes, until edges are golden brown. Cool cookies completely on pans before serving.