How to Prepare Perfect Pretzel-Toffee-Chocolate Chunk Cookies

Pretzel-Toffee-Chocolate Chunk Cookies. Pretzel-Toffee-Chocolate Chunk Cookies Sandra Dublin, Ohio. I might have to dust off my baking skills. Thanks for the eye candy, Cindy.

The butter needs to be browned and you should take the time to make your own toffee chips. These Toffee Pretzel Cookies are chewy and gooey like a delicious chocolate chip cookie, except they have sweet toffee bits and salty pretzels for a delightful salty-sweet flavor twist. I mean, the only thing better than toffe chocolate caramel covered pretzels are when you put it in a warm, gooey, chewy cookie! You can have Pretzel-Toffee-Chocolate Chunk Cookies using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pretzel-Toffee-Chocolate Chunk Cookies

1. You need of Parchment paper.
2. You need of butter, softened.
3. Prepare of packed light brown sugar.
4. You need of granulated sugar.
5. Prepare of large eggs.
6. It's of vanilla extract.
7. It's of all-purpose flour.
8. You need of baking soda.
9. You need of table salt.
10. Prepare of mini-pretzel twists, coarsely.
11. It's of (1.4 -ounce) chocolate-covered toffee candy bars, chopped.
12. You need of bittersweet chocolate baking bars, chopped.

With the addition of crushed pretzels to the cookie dough, these easy chocolate chip cookies are the perfect balance between salty and sweet. The best thing about these cookies is the brown butter. Possibly the best addition that can be added to most baked goods. It adds a toasted, nutty flavor to the cookies.

Pretzel-Toffee-Chocolate Chunk Cookies step by step

1. Preheat the oven to 350°F. Line baking sheets with parchment paper. Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugars, beating well. Add the egg and vanilla; beat well..
2. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating at low speed after each addition. Stir in the pretzels, toffee candy, and chocolate. Drop the dough by heaping tablespoonfuls 1 inch apart onto prepared baking sheets..
3. Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 20 minutes)..

The toffee and pretzel pieces add the perfect balance of sweet and salty. And of course, the chocolate chips are in there too. Line baking sheets with parchment paper. Immediately sprinkle the cookies with flaky sea salt. then let cool completely. Cover the bottom of the pan in a layer of broken mini pretzels.