Toffee Pretzel Cookies are crisp around the edges with a warm, chewy inside, packed with sweet toffee bits and crunchy salty pretzels for the ultimate sweet-and-salty cookie experience.
Toffee Pretzel Cookies
Toffee Pretzel Cookies are chewy and gooey like a delicious chocolate chip cookie, except they have sweet toffee bits and salty pretzels for a delightful salty-sweet flavor twist. The only thing better than toffee-chocolate covered pretzels are when you put it in a warm, gooey, chewy cookie!
What Kind of Pretzels Should I Use?
I use the mini twists, but you can also use the small rods or any of the smaller pretzels. Stay away from the very large, thick rods, as those won't mix in well here.
What Type of Toffee Should I Use?
The easiest toffee to use is the store bought Heath bits, usually found by the chocolate chips in the baking aisle. I've made these toffee pretzel cookies with them multiple times, and they turn out great. Plus, it's just super convenient.
The BEST toffee to use is this homemade toffee. If you have the time, it's really excellent because it's fresh, and you can crumble it into slightly larger chunks, which I love because you can taste the toffee flavor even more.
Do I Have to Chill the Dough?
Although chilling the dough can enhance the overall flavor of the cookies to allow the flavors to marry and meld together for a little longer before baking, chilling is not absolutely necessary for the cookies to turn out. I've made these toffee pretzel cookies many times without chilling, and they're amazing.
Toffee Pretzel Cookies Variations
Here are some ways to make these cookies even more indulgent.
- Chocolate: Add some chocolate chips or chocolate chunks for an extra chocolatey cookie. You can use half chocolate, half toffee, or replace the toffee completely, if you prefer.
- Sea salt: Sprinkle some sea salt on top for a little extra salty flavor and a pretty look.
- Chips: Add some different flavor chips to the cookies such as cinnamon or butterscotch.
- Chocolate-Covered Pretzels: Use chocolate-covered pretzels instead of the originals for an extra chocolatey, indulgent experience.
More Cookie Recipes You'll Love
- Bakery Style Chocolate Chip Cookies - a classic chocolate chip cookie recipe that's perfectly gooey and chewy with a warm, soft center.
- Funfetti Cookies - crisp around the edges with a soft chewy center, these cookies are studded with fun rainbow sprinkles.
- Chocolate Crinkle Cookies - Ultra fudgy and indulgent, these cookies are beautiful and easy to make.
- Gingersnaps - my favorite holiday cookie, gingersnaps are spiced with ginger and cinnamon for a super festive bite
- Raspberry Ganache Thumbprints - chocolate cookies filled with a rich raspberry chocolate ganache.
Toffee Pretzel Cookies Video
Toffee Pretzel Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter room temperature
- 1¼ cups firmly packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoon vanilla
- 2 large eggs
- 1 cup Heath toffee bits
- 1 cup crushed pretzel pieces
- In a large mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat butter and sugars until light and fluffy.
- Add vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture and beat slowly until fully combined.
- Fold in toffee and pretzel pieces.
- Optional: Chill for 1-2 hours to enhance cookie flavor.* (See note below)
- Scoop about 2 tablespoons of cookie dough and drop onto a cookie sheet lined with parchment paper or silicone mat, making sure cookies are at least 2 inches apart.
- Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
- Chilling: If you choose to chill, let cookie dough come to room temperature for at least 30 minutes before scooping to bake to help cookies to bake evenly.
- Storage: Cookie dough can be prepared and refrigerated for up to 3 days. Baked cookies stay fresh covered at room temperature for up to 1 week.
- Freezer Directions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
UPDATE INFO: This recipe was originally published in November 2016. It was updated with new pictures, tips, and video and republished in November 2022.
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Lisa at Dreams and Caffeine says
Oh my, these look amazing! I love cookies, but my favorite is sweet and salty and these take the cake (or should I say cookie?). Thank you for sharing!
Lisa at Dreams and Caffeine
You had me at pretzels...my weakness!!!
Helen at the Lazy Gastronome says
Thanks for sharing on the What's for Dinner Link up!
These look great! The recipe does not list white sugar, is that needed?
I'm sorry! I'm not sure how it got deleted. I added it back in. It's 1/4 cup.
Sweet and salty! These cookies are perfection.
Farah Abumaizar says
Omg these are my dream cookie. I love the salty-sweet combination, and this is the perfect riff on chocolate chip cookies. Thanks so much for this recipe!
The sweet and salty combo is unbeatable!
Sara Welch says
Whipped up a batch of these for an afternoon treat and they do not disappoint! The perfect balance of sweet and salty; the best way to cure my sweet tooth, indeed!