Pretzel Toffee Chocolate Chip Cookies

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I stole this recipe for Pretzel Toffee Chocolate Chip Cookies from a cookbook called Christmas Cookie Swap! More Than 100 Treats to Share This Holiday Season. These cookies are a twist on traditional chocolate chip cookies. Cookie dough starts with creaming butter with brown sugar and granulated sugar, then adding an egg and vanilla. Next flour, baking soda and salt are added to the dough. Chocolate chips are added to the dough with crushed pretzels and toffee candy bar pieces. The dough is dropped onto baking and baked until golden.

August 4th is National Chocolate Chip Cookie Day and making Pretzel Toffee Chocolate Chip Cookies is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).

The ingredients for this recipe are: 1 cup butter, 1 cup packed light brown sugar, ½ cup granulated sugar, 1 egg, 2 tsp vanilla extract, 2 ½ cup flour, ¾ tsp baking soda, ¼ tsp salt, 1 ½ cups mini pretzel twists, 4 (1.4 oz) chocolate covered toffee candy bars, 2 (4 oz) bittersweet chocolate baking bars or chocolate chips

Beat butter at medium speed with mixer until creamy; gradually add the sugars, beating well.

Then add the eggs and vanilla; beat well.

Stir together the flour, baking soda and salt; gradually add to the butter mixture, beating at a low speed after each addition.

Next add in the chopped pretzels, toffee candy and chocolate.

Stir until all the ingredients are combined.

Drop the dough by heaping tablespoons 1 inch apart onto prepared baking sheets.

Bake at 350 F 12 to 14 minutes or until golden brown. Cool on baking sheets for 5 minutes. Transfer to wire rack and cool completely 20 minutes.

Enjoy!

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Pretzel Toffee Chocolate Chip Cookies

These cookies are a twist on traditional chocolate chip cookies. Cookie dough starts with creaming butter with brown sugar and granulated sugar, then adding an egg and vanilla. Next flour, baking soda and salt are added to the dough. Chocolate chips are added to the dough with crushed pretzels and toffee candy bar pieces. The dough is dropped onto baking and baked until golden.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings 36 cookies

Ingredients

  • 1 cup butter softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 ½ cup flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups mini pretzel twists coarsely crushed
  • 4 bars (1.4 oz) chocolate covered toffee candy bars, chopped (Heath bars)
  • 2 (4 oz) bittersweet chocolate baking bars, chopped

Instructions

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