PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.
PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.
Toffee Pretzel Chocolate Chip Cookies
I know we’re all cookie monsters around these parts, so I know you know that the limit does not exist when it comes to fun chocolate chip cookie recipes. We’ve had kitchen sink chocolate chip cookies, espresso chocolate chip cookies, potato chip chocolate chip cookies, Reese’s stuffed chocolate chip cookies…I mean I could go on, but we don’t have all day here. I know you want to hear about the shiniest new ccc (chocolate chip cookie. duh.) on the site: toffee pretzel chocolate chip cookies.
What are toffee pretzel chocolate chip cookies?
The name speaks for itself, but I could talk about my latest creation ALL DAY, so I will explain to you in great deal just exactly how scrumptious these cookies are. We started off with our famous chocolate chip cookie base and then loaded it up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces. The result is a salty-sweet, crunchy, gooey, chocolatey cookie that will satisfy all your cravings.
Ingredients for toffee pretzel chocolate chip cookies
You’ll need all the usual suspects for chocolate chip cookies along with two more key ingredients: toffee and pretzels. Here’s your shopping list:
Unsalted Butter: We prefer using unsalted butter so that you can control the amount of salt in your cookies. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies!
Brown Sugar: We made these toffee pretzel chocolate chip cookies with brown sugar which gives them a nice chewy consistency and an almost caramelly flavor.
Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
Vanilla Extract: Make sure you’re using a high quality, pure vanilla extract. It will really make or break your cookies!
Flour: All purpose flour will create a soft, tender crumb with just the right amount of chew.
Chocolate Chips: When it comes to chocolate chip cookies, your chocolate can make or break your cookie. Splurge on a high quality semi sweet or dark chocolate. Milk chocolate is child’s play. So are the store brand chocolate chips. Go for a good bar, chocolate disks, or a high quality chunk. Whatever you choose, use 1 cup of it and load up your cookie dough for big, melty pools of chocolate throughout your cookie.
Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
Toffee: I’m lazy and very busy so I usually buy premade toffee for these, but you can feel free to make your own and chop it into small pieces or use some leftovers from the holidays in these cookies. Bonus points if its covered in chocolate so you can an extra chocolatey kick!
Pretzels: We almost always have pretzels in the house because they’re my favorite snack, but I also love baking with pretzels too. They add a nice crunch and salty punch to an otherwise sweet flavor palette.
Can you freeze toffee pretzel chocolate chip cookies?
Heck yeah you can! You can freeze these cookie dough balls before your bake them if you want to serve them freshly baked and warm, or you can freeze the cooled cookies in an airtight, freezer safe container or plastic bag. Or you can inhale them all in one sitting and throw all thoughts of leftovers out the door. Your choice.
PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.
PROCEED WITH CAUTION. These chocolate chip cookies loaded up with buttery toffee pieces, pools of melted chocolate and crunchy pretzel pieces have been known to cause lack of all self control. You’ve been warned.
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter and sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate, toffee pieces and pretzels. Do not over mix.
Refrigerate the cookie dough for a half hour or up to 24 hours!
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
These cookies are amazing! I was surprised how crisp the pretzels stayed while chilling and baking, and the flavor of these salty and sweet bites were unreal. After the prep, these cookies were pretty easy to make and got to the perfect dough consistency after chilling for a few hours. I didn’t have any issues with the dough being too dry with a lighter browned butter and spooning the flour into the measuring cups. The flavors got even better after letting the cookies cool. Definitely a show stopping cookie 🙂
I made these for co-workers and they were gone in MINUTES. I’d love to make a batch and freeze. Do you bake from frozen or let them thaw first? Same temp and cooking time?
In the mixing directions there is a star behind if the dough looks too dry. I can’t find anywhere where there is information about that star. Are you supposed to add a few drops of water? Or cream or what?
With browned butter sometimes too much liquid can evaporate off so I recommend adding in the last 1/2 cup flour a little bit at a time, stopping if the dough gets too dry. If your dough has already gotten too dry you can add 1 Tablespoon of milk!
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These cookies are amazing! I was surprised how crisp the pretzels stayed while chilling and baking, and the flavor of these salty and sweet bites were unreal. After the prep, these cookies were pretty easy to make and got to the perfect dough consistency after chilling for a few hours. I didn’t have any issues with the dough being too dry with a lighter browned butter and spooning the flour into the measuring cups. The flavors got even better after letting the cookies cool. Definitely a show stopping cookie 🙂
★★★★★
I made these for co-workers and they were gone in MINUTES. I’d love to make a batch and freeze. Do you bake from frozen or let them thaw first? Same temp and cooking time?
I made these cookies and they were amazing! Everyone loved them! Mine did turn out pretty flat compared to yours… is there something I did wrong?
Do I use 2 cups of chopped chocolate as you say in ingredients or 1 cups— you have the plural— in the recipe?
Hi Sandra! It’s 1 cup–sorry for the cups typo 🙂
In the mixing directions there is a star behind if the dough looks too dry. I can’t find anywhere where there is information about that star. Are you supposed to add a few drops of water? Or cream or what?
With browned butter sometimes too much liquid can evaporate off so I recommend adding in the last 1/2 cup flour a little bit at a time, stopping if the dough gets too dry. If your dough has already gotten too dry you can add 1 Tablespoon of milk!