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0 from 15 votes

The "Golden Child" Toffee Pretzel Milk Chocolate Cookies

Toffee Chocolate Chip Pretzel Cookies are made with chocolate toffee chunks, salty pretzels, and milk chocolate chips. The perfect salty and sweet bakery cookie!

Prep Time
15 mins
Cook Time
15 mins
Servings: 16
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup Butter * (cut into cubes)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 cups Chocolate Toffee Chunks (Heath Bar)
  • 1 cup salted pretzels
  • sea salt flakes (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Add eggs and vanilla and mix for 1 minute longer.
  3. Fold in flour, cornstarch, baking soda, and salt. Mix for 30 seconds.
  4. Add milk chocolate chips, chocolate toffee chunks, and salted pretzels. Mix until combined.
  5. 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.
  6. 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.
  7. 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.