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.
Course Dessert
Cuisine American
Keyword Toffee Pretzel Cookies
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 36cookies
Calories 163kcal
Author Michelle
Ingredients
3cupsall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
1cupbutterroom temperature
1¼cupsfirmly packed brown sugar
¼cupgranulated sugar
2teaspoonvanilla
2large eggs
1cupHeath toffee bits
1cupcrushed pretzel pieces
Instructions
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.
Video
Notes
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.