These cookies are something else. Packed with semi-sweet chocolate chips and heaths toffee bits and pretzel chunks is the perfect balance between sweet and salty. Sweet and salty is my favorite type of treat, or really anything, so these cookies make me happy!
And these are a perfect cookie recipe to celebrate national chocolate chip day which comes every year on May 15th! So happy day! We love a cookie with a good crunch as well, and not only do these cookies have pretzel chunks sticking out of the top of the cookies, but also have crushed pretzels in the dough. Say what!?
We are suckers for a good cookie and love chocolate chip cookies, so it was refreshing to try something new. And I promise these cookies will become a new favorite in your household too! If you want to get even more adventurous too, add a little pinch of sea salt flakes on top to make that sweet and salty flavor pop even more!
So regardless of what holiday it is, Christmas, national cookie day, or super bowl Sunday, you will want these cookies in your life! Comment below if you make these and let us know what you think!
Chocolate Chip Toffee and Pretzel Cookies
(No Ratings Yet)
Loading...Delicious Chocolate chip and toffee morsels nestled in a pretzel filled cookie dough is about to make all your chocolate chip cookie dreams come true!
Ingredients
- 2 sticks salted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 TBLS vanilla extract
- 1 3/4 cups + 2 TBLS all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon (optional)
- 1/2 tsp kosher salt
- 1 1/2 cups old fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup toffee bits
- 1 cup mini pretzel twists, crushed
Instructions
Preheat the oven to 350°
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined.
Beat in the eggs until combined, then add the vanilla, beating until creamy.
Add the flour, cinnamon (if using), baking soda, and salt. Fold in the oats, coconut, chocolate chips, and chocolate chunks.
Roll the dough into rounded 2 tablespoon size balls. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball, then flatten the dough ball down with the palm of your hand to 1/2 inch thickness.
Cook in oven for 10 minutes.
Eat warm or let cool and store in an airtight container for up to 4 days. Enjoy!
Notes
1. Another optional ingredient for these cookies is coconut flakes, or chunky chocolate instead of chips --- 2. Make sure the butter and preferably the eggs as well before mixing into the batter. --- 3. If you want a more flavorful dough, place the dough covered in the fridge for 1-3 hours. --- 4. You can freeze this dough as well. Freezes for up to 3 months. Thaw the dough and bake as directed. --- 5. Make sure the dough is still slightly sticky before rolling in the balls or placing in the fridge. If too hard it wont flatten down to a nicely shaped cookie. --- 6. If you want to make these cookies even more fancy, add a little sea salt on top of each cookie for a nice touch.
