Milk Bar® x McCormick®

This holiday season, we're celebrating the joy of baking and mixing up the traditional cookie exchange with a modern twist. In the spirit of the virtual cookie recipe exchange, McCormick has partnered with famed bakery, Milk Bar, on a limited-time McCormick Candy Cane Pretzel Bark Cookie recipe. We’re sharing the recipe to bake at home and giving away the cookies to the first 100 customers at select Milk Bar locations on National Cookie Day, December 4, while supplies last. Find the cookie on sale at the same locations this holiday season from 12/4/2024-12/31/2024.

Milk Bar Locations:

  • NYC Flagship
  • Williamsburg, Brooklyn, NY
  • Logan Circle, Washington, DC
  • Melrose Ave., Los Angeles, CA

Join the McCormick Cookie Quest contest by sharing an Instagram video of your favorite cookie recipe and a cherished family baking memory. Tag @McCormickSpice and use #McCormickCookieQuest and #contest for a chance to be featured as the season’s best holiday cookie and win $10,000! The McCormick Cookie Quest kicks off on 11/19 and runs through 12/8, so mark your calendar—and in the meantime, enjoy a Milk Bar cookie treat. Terms & Conditions.

For details on McCormick Cookie Quest, the Milk Bar x McCormick Candy Cane Pretzel Bark Cookie recipe, National Cookie Day giveaways and other holiday recipes, visit https://www.mccormick.com/cookie-quest

Candy Cane Pretzel Bark Cookies

This recipe was created in collaboration with McCormick.

Prep Time: 15 minutes Cook Time: 10 minutes

Makes 18 cookies

  • 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

Recipe

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: Can’t get your hands on 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.