Description
These cookies combine the crunch of pretzels, the buttery sweetness of toffee, and melty chocolate chips for a perfectly balanced sweet-and-salty treat.
Ingredients
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1 cup unsalted butter, at cool room temperature
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1¼ cups light brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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1 cup chopped pretzels
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¾ cup toffee bits
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¾ cup milk chocolate chips
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¾ cup semisweet chocolate chips
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Flaky sea salt, for sprinkling
Instructions
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Preheat your oven to 175 °C (350 °F) and line a baking sheet with parchment paper.
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In a bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a separate bowl, beat the butter, brown sugar, and granulated sugar until creamy.
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Add the eggs one at a time, then mix in the vanilla extract.
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Gradually combine the dry ingredients with the wet mixture, stirring just until everything comes together.
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Fold in the chopped pretzels, toffee bits, and both kinds of chocolate chips.
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Scoop dough balls (about 2 tablespoons each) and place them on the prepared baking sheet. For a nice texture, gently pull apart the dough ball to make a slightly uneven top.
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Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft.
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Remove from oven, immediately sprinkle with flaky sea salt, and let the cookies cool on the sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Notes
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Be careful not to overmix the dough once the dry ingredients are added — this helps keep the cookies tender.
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Add the sea salt while the cookies are hot so it sticks well and enhances flavor.
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If the dough is too soft, chilling it for 20–30 minutes before baking helps shape the cookies and gives a chewier texture.