Pretzel Toffee Chocolate Chip Cookies

I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies.

I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles are a forever favorite and these Pretzel Toffee Chocolate Chip Cookies are also VERY popular. Every time I make them, they disappear too quickly.

My friend told me they remind her of Crave’s Rockstar Cookie, but they are even better! I have never tried Crave’s famous cookie, but I will take that as a compliment.

The cookies combine the salty crunch of pretzels, the sweet richness of toffee, and milk AND semi-sweet chocolate chips. I love using two kinds of chocolate in these cookies. The cookies are finished with flaky sea salt to bring out the salty flavor even more.

The cookies are perfect for a party, a bake sale, or you can enjoy the cookies with a glass of milk for a delicious treat! They’re sure to be a hit with their sweet and salty flavor profile!

Ingredients

• All-purpose flour– spooned and leveled.
• Baking soda & baking powder
• Kosher salt
• Unsalted butter– at cool room temperature.
• Sugar– brown sugar and granulated sugar.
• Eggs
• Vanilla extract
• Pretzels– chopped!
• Heath toffee bits– look for these by the chocolate chips. If you can’t find them, you can chop up Heath candy bars or your favorite toffee.
• Chocolate chips– semi-sweet and milk chocolate chips!
• Flaky sea salt– for sprinkling on cookies!

How to Make Pretzel Toffee Chocolate Chip Cookies

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

• Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.

• Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.

• Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.

• Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.

• Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
• Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

How to Store & Freeze

• Store cooled cookies in an airtight container on the counter for up to 3 days.
• You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
• If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.

More Cookie Recipes

• Salted Caramel Chocolate Chip Cookies
• Salted Malted Crispy Chocolate Chip Cookies
• Pudding Chocolate Chip Cookies
• Chocolate Lover’s Chocolate Chip Cookie Recipe
• Peanut Butter Chocolate Chip Cookies
• Salted Pretzel Peanut Butter Cup Cookies

Check out all of my COOKIE RECIPES!

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Cookies

Pretzel Toffee Chocolate Chip Cookies

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Servings 30

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Ingredients  

1x2x3x

• 3 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter at cool room temperature
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped pretzels
• 3/4 cup Heath toffee bits
• 3/4 cup milk chocolate chips
• 3/4 cup semisweet chocolate chips
• Flaky sea salt for sprinkling

Instructions 

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
• Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.
• Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.
• Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.
• Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
• Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.