Chocolate Toffee Pretzel Cookies
User Reviews
5
Chocolate Toffee Pretzel Cookies
Description
These cookies start with a cocoa-based dough that is thick and sticky, requiring chilling before baking to improve texture and shape. The dry ingredients include flour, baking powder, salt, and unsweetened cocoa powder, while wet ingredients consist of sugar, vegetable oil, eggs, and vanilla extract. Chilling the dough for several hours or overnight helps the cookies hold their shape and enhances chewiness.
Before baking, the dough balls are rolled in toffee chips that adhere when gently pressed, adding bursts of buttery crunch throughout the cookie. Each dough ball is topped with a salted pretzel twist, providing additional crunch and a salty counterpoint to the sweet toffee and cocoa flavors. Baking is done at 350°F until the cookies spread just slightly and set around the edges but remain soft inside.
Once fully cooled, the cookies have a rich chocolate flavor with toffee sweetness and pretzel crunch, ideal for enjoying with milk or as a snack. Their texture ranges from chewy center to crisp edges, with the toffee and pretzel adding distinctive elements.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cocoa powder unsweetened
- ¾ cup sugar
- ⅓ cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup toffee chips health
- pretzel twists for topping, salted
Instructions
- In a small bowl, whisk together the flour, baking powder and salt.
- In the bowl of your electric mixer, stir together the cocoa powder, sugar and vegetable oil. Beat in the eggs, 1 at a time, until combined. Beat in the vanilla extract.
- Beat in the dry ingredients until combined. The dough will be very sticky! Wrap it in plastic wrap and refrigerate it for 4 hours, or even overnight.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the toffee chips on a plate.
- Roll the dough into 1-inch balls and place them on the parchment, spaced 2 inches apart. Roll each ball in the toffee chips, pressing gently so the toffee bits adhere. Place the ball back on the baking sheet and press a pretzel twist in the center of the dough.
- Bake the cookies for 10 to 12 minutes, or until the cookies have spread a bit and are set on the edges. These will remain soft and chewy! Let them cool completely before removing them from the sheet.
User Reviews
Overall Rating
5
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