Celebrate the Holidays with Milk Bar® x McCormick®: A Cookie Collaboration!

This holiday season, I’m thrilled to share an exciting partnership that brings a fresh twist to our beloved cookie traditions. Milk Bar® and McCormick® have teamed up to create the delightful McCormick Candy Cane Pretzel Bark Cookie recipe, perfect for your virtual cookie exchange!

Mark your calendars for National Cookie Day on December 4! To celebrate, they’ll be giving away these festive cookies to the first 100 customers at select Milk Bar locations. So, if you’re in the mood for some holiday cheer, stop by and grab your cookies while supplies last! And don't forget, these scrumptious treats will also be available for purchase from December 4 to December 31, 2024.

**Where to Find MILK BAR:**

- NYC Flagship

- Williamsburg, Brooklyn, NY

- Logan Circle, Washington, DC

- Melrose Ave., Los Angeles, CA

But that’s not all! Join the fun with the McCormick Cookie Quest contest! Share an Instagram video featuring your favorite cookie recipe and a cherished family baking memory. Tag @McCormickSpice and use the hashtags #McCormickCookieQuest and #contest for your chance to be featured as the season’s best holiday cookie and win a whopping $10,000! The contest runs from November 19 to December 8, so don’t miss out on this golden opportunity to showcase your baking skills.

Candy Cane Pretzel Bark Cookies Recipe

Ready to bake? Here’s how to whip up these festive cookies at home:

**Prep Time:** 15 minutes

**Cook Time:** 10 minutes

**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

Instructions:

1. Preheat your oven to 350°F. Prepare two half-sheet pans by spraying with no-stick cooking spray or lining with parchment or silicone mats.

2. In a large bowl, mix the softened butter and sugars with a heavy spatula for about 2 minutes until well blended. Add the egg and extracts, stirring until fluffy (about 1 minute).

3. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the butter and sugar mixture, stirring just until combined. Fold in the white chocolate chips, 3 tablespoons of the Candy Cane Sugar, and mini pretzels until evenly blended.

4. Place the remaining 1/4 cup of Candy Cane Sugar in a medium bowl. Use a 1/3-cup measuring cup or a 2 3/4-ounce cookie scoop to portion the dough into balls. Toss the dough balls in the Candy Cane Sugar to coat and place them 2 to 3 inches apart on the prepared baking pans.

5. Bake for 8 to 10 minutes, or until the edges are golden brown. Cool the cookies completely on the pans before serving.

**Tip:** If you can’t find McCormick Candy Cane Sugar, simply increase the McCormick Peppermint Extract to 1 1/2 teaspoons, stir in 2 tablespoons of red colored sugar with the chocolate chips, and roll the cookies in 1/4 cup of red sugar before baking.

For more details on the McCormick Cookie Quest, the Milk Bar x McCormick Candy Cane Pretzel Bark Cookie recipe, and all the holiday festivities, visit McCormick's Cookie Quest.

Let’s make this holiday season sweeter together with Milk Bar® and McCormick®! Happy baking!