Pretzel Toffee Chocolate Chip Cookies
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
30
-
Calories
244 kcal
-
Course
Baked Goods
-
Cuisine
American
Pretzel Toffee Chocolate Chip Cookies
Report
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!
Share:
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup butter at cool room temperature, unsalted
- 1 1/4 cups light brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 1 cup pretzels chopped
- 3/4 cup Toffee bits Heath brand
- 3/4 cup milk chocolate chips
- 3/4 cup semisweet chocolate chips
- sea salt for sprinkling, flaky
Instructions
- 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.
- 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.
- Turn the mixer off and add the dry ingredients. Mix until just combined. Don't over mix.
- Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.
- 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.
- 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.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
29mg
(10%)
Sodium
179mg
(7%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
217IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 179mg | 7% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
