Pretzel Toffee Chocolate Chip (Printable Version)

Crunchy, buttery, and melty elements unite for a perfect sweet and salty cookie experience.

# Everything You’ll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, at cool room temperature
06 - 1¼ cups light brown sugar, packed
07 - ½ cup granulated sugar
08 - 2 large eggs
09 - 1 tablespoon vanilla extract

→ Mix-ins

10 - 1 cup chopped pretzels
11 - ¾ cup toffee bits
12 - ¾ cup milk chocolate chips
13 - ¾ cup semi-sweet chocolate chips

→ Finishing Touch

14 - Flaky sea salt, for sprinkling

# Steps to Cook:

01 - Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, baking powder, and salt in a bowl.
03 - In a separate bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until creamy.
04 - Add the eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
06 - Gently fold in the chopped pretzels, toffee bits, milk chocolate chips, and semi-sweet chocolate chips until evenly distributed.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Slightly pull apart each dough ball to create uneven tops for texture.
08 - Bake for 10 to 12 minutes, until the edges are light golden and centers remain soft.
09 - Remove from oven, immediately sprinkle flaky sea salt over the cookies, cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Extra Suggestions:

01 - Avoid overmixing once dry ingredients are added to maintain tenderness.
02 - Sprinkle sea salt while cookies are hot to ensure adhesion and flavor enhancement.
03 - If dough is too soft to handle, chill for 20–30 minutes before baking to improve shape and chewiness.

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