Toffee Chocolate Chip Pretzel Cookies are made with chocolate toffee chunks, salty pretzels, and milk chocolate chips. The perfect salty and sweet bakery cookie!
Let me introduce you to the "Golden Child" Cookie. If you love a salty and sweet combo, these Toffee Chocolate Chip Pretzel Cookies are for you! These Chocolate Chip Pretzel cookies are my newfound favorite cookie recipe and I am beyond obsessed. I named it the Golden Child Cookie because it is definitely a favorite cookie recipe amongst all of my recipe taste testers. We all know that the "golden child" is the prized one so this is the top prize cookie!
This Toffee Cookie starts off with my Bakery Chocolate Chip Cookie base and it is filled with Heath Bar Chocolate Covered Toffee Chunks, Crunchy Pretzel Pieces, and Creamy Milk Chocolate Chips. If you want a true salty sweet combination, sprinkle the cookies with a touch of sea salt. It is crunchy, creamy, and perfectly salty and sweet.
This cookie is the perfect balance of thick, soft, and chewy. I measured out the cookie dough and I made each cookie about 4 ounces. This is a nice large cookie that is thick without being cakey!
When I first started Modern Honey, the very first recipe I shared was my famous Levain Bakery Chocolate Chip Cookie Recipe. I worked for months and months on this recipe and it is so unique. I even had an attorney ask to trademark the recipe! It is the most perfect base for these toffee pretzel cookies.
What ingredients are in these Golden Child Cookies?
- Butter
- Brown Sugar
- Sugar
- Eggs
- Vanilla
- Flour
- Cornstarch
- Baking Soda
- Salt
- Milk Chocolate Chips
- Chocolate Toffee Chunks
- Salted Pretzels
What type of toffee should you use in the Chocolate Toffee Cookies?
I suggest using Heath Bar Toffee Chunks. You can buy Heath Bars in your local grocery store and chop into chunks or some stores even carry Heath Bars already chopped and bagged. I suggest using large toffee chunks for these cookies.
What baking tools do you suggest for baking cookies?
The "Golden Child" Toffee Pretzel Milk Chocolate Cookies
Ingredients
- 1 cup Butter * (cut into cubes)
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 2 ¾ cups Flour
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 ½ cups Milk Chocolate Chips
- 1 ½ cups Chocolate Toffee Chunks (Heath Bar)
- 1 cup Salted Pretzels
- Sea Salt Flakes (optional)
Instructions
- Preheat oven to 400 degrees. In a large bowl, add cold, cubed butter, brown sugar, and sugar and mix for 4 minutes, or until light and fluffy. Scrape the sides of the bowl several times.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in flour, cornstarch, baking soda, and salt. Mix for 30 seconds.
- Add milk chocolate chips, chocolate toffee chunks, and salted pretzels. Mix until combined.
- If you have a food scale, I suggest using it to weigh out 4 ounce balls of cookie dough. This recipe can be made any size but I prefer 4-ounce cookies. Place on a light-colored baking sheet and make sure to give ample space for spreading.
- Bake for 9-11 minutes. These cookies are best a tad underbaked. The cookies will set up after removed from the oven. Allow the cookies to set-up for 10 minutes after removing from the oven before placing on a cooling rack or eating.
- If you want an extra salty sweet combination, lightly sprinkle the cookies with Maldon sea salt flakes.
Notes
- I suggest using cold or barely softened butter for these cookies.
- I always suggest using light colored baking sheets when baking cookies to ensure the bottoms of the cookies don't bake too quickly and become too dark.
Hailey
I am a sucker for the sweet and salty combo. This recipe did not dissapoint! I will definitely be making these cookies often!