Chocolate Chip Pretzel Toffee Cookies

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Chocolate Chip Pretzel Toffee Cookies
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Chocolate chip cookies are THE best! They are the king of all cookies in my opinion. My husband and I both love chocolate chip cookies, however he loves crunchy cookies. I ,on the other hand, dislike crunchy cookies, I love chewy soft cookies. These Chocolate Chip Pretzel Toffee Cookies are a little of both. The edges of these chocolate chip pretzel toffee cookies are crunchy, but the center is dense and chewy. Aside from a pretzel chunk or a bit of toffee these cookies have just the right about of soft chewy mouth feel to make me swoon. Chocolate Chip Pretzel Toffee Cookies are chewy, chunky, sweet, and salty cookies will satisfy both your sweet and salty cravings in just one bite.

Chocolate Chip Pretzel Toffee Cookies

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 cup Butter (softened)
  • 2 tbs Milk Powder (optional) adds a creamy richness if you have it on hand
  • 1/2 cup Granulated Sugar
  • 1 cup Brown Sugar (packed)
  • 2 Eggs room temperature
  • 1 tsp Vanilla
  • 2⅓ cups All purpose flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1½ cups Chocolate Chips
  • ¾ cup Toffee Chips (heath milk chocolate toffee chips)
  • 2 cups Mini Pretzels

Equipment

  • Mixer

Method
 

  1. 1. Pre heat your oven to 350°
  2. 2. In your mixer combine butter, granulated sugar, milk powder, and brown sugar until light in color and fluffy about 2 -3 minutes. Scrape down the bowl.
  3. 3. Add in eggs and vanilla mix in again for about 2-3 minutes. Scrape down the bowl.
  4. 4. In a separate medium sized bowl combine the dry ingredients. The flour, baking soda, and salt.
  5. 5. Turn the mixer on low, and add ⅓ of the flour mixture until just combined, then repeat until all of the flour is well combined. Scrape down the bowl.
  6. 6. Add chocolate chips, and toffee chips. Mix until well incorporated about 45 seconds to 1 minute. Scrape down the bowl.
  7. 7. Add the Pretzels last. Mix until just combined, about 30 seconds.
  8. 8. Cover and Chill 30 min
  9. 9. Scoop 1 TBS scoops of cookie dough onto a baking sheet. Usually I can fit about 12 on my baking sheet, just make sure they are well spaced. I also use parchment paper, although it is optional.
  10. Bake 9-11 minutes until browned around the edges.
  11. Remove to cookie racks, to cool. Enjoy.
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