Toffee Pretzel Chocolate Chip Cookies
browned butter chocolate chips cookies

Toffee Pretzel Chocolate Chip Cookies

Hello friends! If there’s one thing we can all get on board with, it’s a recipe for a chocolate chip cookies. And today I’m bringing it. Let’s talk about these toffee pretzel chocolate chip cookies!

Sure, it’s easy to whip up some regular ol’ chocolate chip cookies. And I mean those are always good. Why not go out on a limb and make these salty sweet babies? These toffee pretzel chocolate chip cookies are loaded with flavor. First, the recipe starts with browned butter. You guys know about my deep love for browned butter, right? It’s one of the best ways to amp up the flavor of any chocolate chip cookie!

Hey! What’s in these cookies after all?!

The mix-ins are what make these cookies. On the top of the list to bring the salty flavor was pretzels. If you are making these, you can use traditional pretzels or the sticks. The pretzels that I used were the sticks, but either one will work just fine. They’re best broken into small pieces; I broke mine into thirds. Just break them down into smaller pieces, but you definitely don’t want to pulverize them.

Next, I used toffee pieces. Now you guys. I did an Instagram poll to determine this part (ha!). I had a bag of toffee pieces and a bag of peanut butter chocolate chips. For the life of me, I couldn’t make up my mind! My followers on Instagram voted for toffee, so toffee it was! I must say, my followers have good taste because these cookies turned out so great with the toffee. On the flip side, a fair amount of people voted for the peanut butter chocolate chips. If you want to use that instead of the toffee, by all means, go ahead! You will get zero judgement from me! In fact, I am considering making these same cookies with the peanut butter chocolate chips. Maybe one day…

How do I brown butter?

Browning butter can be intimidating. However, it’s seriously a ton easier than you probably think it is. Start by putting butter in a light-colored saucepan (avoid anything dark because it becomes too hard to tell the color of the butter as you go) and over medium heat. It’ll melt, then boil a little bit. Stir and swirl the pan to prevent the bits on the bottom from getting overly dark. Next, the mixture will start to foam. This is when the browning begins, so watch it closely! Let it toast to a nutty, brown color. Browning the butter gives it sooo much flavor. This is exactly what we want as the delicious base in these cookies.

Do I make these toffee pretzel chocolate chip cookies similarly to other chocolate chip cookies?

With a typical chocolate chip cookie recipe, usually butter is creamed together with brown and granulated sugar before eggs are added. You won’t need to do that with this recipe. After the butter has been browned, you simply let it cool a bit. Then you stir it in with the sugar, then add the eggs. A stand or hand mixer is completely unnecessary here. These are the easiest cookies!

How do I bake these cookies?

As you’re making these toffee pretzel chocolate chip cookies, you may notice that the mixture doesn’t pack together as easily as other chocolate chip cookie recipes. But that’s totally fine! Just pack the dough and mix-ins together and form into a ball, kinda like you’re making a meatball (ha!). It’s a little big of effort but well worth it. You’ll want to bake these on parchment paper, if you can.

How do I store these cookies?

If you have any leftovers, store them in an airtight container and consume in a day or two. I hope you love these cookies!


Toffee Pretzel Chocolate Chip Cookies




Toffee Pretzel Chocolate Chip Cookies

Move over regular ol' chooclate chip, there's a new cookie in town! These toffee pretzel cookies are packed full of flavor and are sure to be a new hit. 

Servings 24 cookies


  • 1 cup (2 sticks) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temp
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3/4 cup broken pretzel sticks
  • 1 cup chocolate chips (semi sweet or milk)
  • 1/2 cup toffee bits
  • 1/2 teaspoon flake sea salt (optional)


  1. Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

  2. Place the butter in a small, light-colored saucepan. Cook over medium heat until the butter is browned and smells nutty. Pour into a bowl and allow to cool for 10-15 minutes. 

  3. While the butter is cooling, add flour, baking soda, and salt together in a bowl. Whisk to combine and set aside. 

  4. In another bowl, combine brown sugar and granulated sugar and stir to combine. Stir in browned butter until combine well. Stir in eggs, one at a time, whisking to make sure the mixture is creamy and smooth. Add in vanilla paste or vanilla extract, and stir. Once it is well combined, pour mixture into the dry ingredients. Stir until no dry flour remains. Add pretzel sticks, chocolate chips, and toffee bits. Stir until all the mix-ins are well distributed.

  5. Scoop the mixture (in about 2-3 tablespoon size balls) form into a ball and place on the cookie sheet. Give the cookies a gentle tap on top to flatten them a bit. Bake each sheet for 12-13 minutes or until lightly browned. One removed from the oven, sprinkle lightly with flake salt (if desired). Let cool on the baking sheet for a few minutes then remove to a wire rack to cool completely. Enjoy!

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