Say hello to chocolate toffee pretzel cookies!
These cookies are chocolatey, chewy, crunchy and rich — everything your weekend needs. If you love salty and sweet, this one’s for you. Time to head to the kitchen.
They’re basically chocolate crinkle cookies, rolled in toffee chips instead of powdered sugar and finished with a salted pretzel on top for extra crunch. The base is fudgy and chewy — almost like a brownie cookie — and the small size makes them perfect bite-sized treats.
Why these are so good
Rolling the chilled dough in toffee chips and then baking transforms the toffee. Rather than leaving the bits hard and sticky, they melt slightly and become caramel-like, adding flavor without the clingy texture. Pressing a salted pretzel into each cookie gives a satisfying contrast of crunchy and salty that balances the rich chocolate.
These disappear fast at parties and holiday cookie trays — they’re always a crowd favorite. If you’re a toffee fan, this recipe showcases the flavor in a new, irresistible way.
Making these on repeat!
Chocolate Toffee Pretzel Cookies
Chocolate Toffee Pretzel Cookies
18 to 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup toffee chips
- salted pretzel twists, for topping
Instructions
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In a small bowl, whisk together the flour, baking powder and salt.
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In the bowl of an electric mixer, combine the cocoa powder, sugar and vegetable oil. Beat in the eggs, one at a time, until incorporated, then beat in the vanilla.
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Add the dry ingredients and beat until combined. The dough will be very sticky. Wrap it in plastic wrap and refrigerate for 4 hours or overnight.
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place the toffee chips on a plate.
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Roll the dough into 1-inch balls and space them 2 inches apart on the sheet. Roll each ball in toffee chips, pressing gently so the bits adhere. Return to the sheet and press a pretzel twist into the center of each ball.
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Bake 10 to 12 minutes, until the edges are set and the cookies have spread slightly. They will remain soft and chewy. Cool completely on the sheet before removing.
Look at that chew!