Pretzel Toffee Chocolate Chip Cookies

Published on September 13, 2024

This post may contain affiliate links. Read my disclosure policy.

Quick Summary

Chocolate chip cookies loaded with pretzels, toffee, chocolate chips and finished with flaky sea salt. The sweet and salty combination is delightful! Everyone loves these cookies!

pretzel toffee chocolate chip cookies on cooling rack.

Pin this now to find it later

Pin It

I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies.

I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles are a forever favorite and these Pretzel Toffee Chocolate Chip Cookies are also VERY popular. Every time I make them, they disappear too quickly.

My friend told me they remind her of Crave’s Rockstar Cookie, but they are even better! I have never tried Crave’s famous cookie, but I will take that as a compliment.

The cookies combine the salty crunch of pretzels, the sweet richness of toffee, and milk AND semi-sweet chocolate chips. I love using two kinds of chocolate in these cookies. The cookies are finished with flaky sea salt to bring out the salty flavor even more.

The cookies are perfect for a party, a bake sale, or you can enjoy the cookies with a glass of milk for a delicious treat! They’re sure to be a hit with their sweet and salty flavor profile!

Table of Contents

Ingredients
How to Make Pretzel Toffee Chocolate Chip Cookies
Tips for Cookie Success!
How to Store & Freeze
More Cookie Recipes
Pretzel Toffee Chocolate Chip Cookies Recipe

Ingredients

All-purpose flour– spooned and leveled.
Baking soda & baking powder
Kosher salt
Unsalted butter– at cool room temperature.
Sugar– brown sugar and granulated sugar.
Eggs
Vanilla extract
Pretzels– chopped!
Heath toffee bits– look for these by the chocolate chips. If you can’t find them, you can chop up Heath candy bars or your favorite toffee.
Chocolate chips– semi-sweet and milk chocolate chips!
Flaky sea salt– for sprinkling on cookies!

How to Make Pretzel Toffee Chocolate Chip Cookies

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

eggs and vanilla extract being added to creamed butter and sugars in mixing bowl.

Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.

cookie dough being mixed together with spatula in mixing bowl.

Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.

toffee, milk chocolate chips, pretzels, and semisweet chocolate chips being added to cookie dough.

Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.

pretzel toffee chocolate chip cookie dough balls on baking sheet with parchment paper.

Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.

pretzel toffee chocolate chip cookies on baking sheet with parchment paper.

Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

pretzel toffee chocolate chip cookies in container with parchment paper.

Don’t pack flour when measuring. Fluff, spoon, and level!
Use unsalted butter that is at cool room temperature. If the butter is too warm or greasy, the cookies will spread too much in the oven.
Don’t over mix the cookie dough.
Use light colored baking sheets. I like Nordic Ware and Williams Sonoma’s Goldtouch baking sheets. Line the baking sheets with parchment paper.
Don’t over bake the cookies. Check them early!
When the cookies come out of the oven, I like to press chocolate chips and pretzel pieces on top to make the cookies extra pretty. You have to do this when the cookies are warm.
I always like to sprinkle flaky sea salt on top!

How to Store & Freeze

Store cooled cookies in an airtight container on the counter for up to 3 days.
You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.

close up of pretzel toffee chocolate chip cookie.

Check out all of my COOKIE RECIPES!