Toffee pretzel chocolate chip cookies are gooey like a chocolate chip cookie, except they are filled with sweet toffee bits and salty pretzels for a delicious sweet and salty twist! The cookie flavor is boosted even more with nutty brown butter. Be prepared for the ultimate cookie experience when you take your first bite. Be careful, they are addicting. This is a warning.

Toffee pretzel chocolate chip cookies on a sheet pan on a pink backdrop

Sweet and salty is one of the most popular flavor combinations of all time!

Are you looking for more brown butter recipes? Try these brown butter oatmeal chocolate chip cookies and these cheddar pistachio cookies.

Why you’ll love this toffee pretzel chocolate chip cookie recipe

Yields 12 toffee pretzel chocolate chip cookies.
No stand mixer required.
Sweet toffee and salty pretzels create a delightful sweet and salty combo!
Brown butter creates an irresistible, nutty flavor.
Ready to eat in about an hour.
A perfect cookie to impress your family and friends at your holiday gatherings.
You can easily freeze the dough and have cookies on hand whenever you want!

Ingredients needed

Toffee pretzel chocolate chip cookies ingredients in small bowls on a pink backdrop

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl.
Mix in dark brown sugar and granulated sugar and set aside to cool for about 10 minutes. Add egg, egg yolk, and vanilla extract. Mix until combined.
Add flour, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
Stir in chocolate chips, toffee, and pretzels. Be careful not to overmix.
Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a piece of toffee and pretzel on top of each cookie dough ball. Refrigerate dough for 30 minutes.
Preheat oven to 350° F. Bake for 12-14 minutes.

4 step by step instructions of toffee pretzel chocolate chip cookies in glass bowls

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

How do I make perfect brown butter?

Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.

What other mix ins can I try?

Any type of chocolate chip would work here; white, milk, or dark chocolate. You could swap out the pretzels for saltines. Reduce the salt to 1/4 teaspoon. Saltines are generally more salty than pretzels. Because you know, salt-ines.

Why are my cookies not soft?

If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.

What cookie scoop do you use?

My favorite is a 3 tablespoon cookie scoop. I like this one here.

How do you get perfectly round cookies every time?

As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.

Tips for the best toffee pretzel chocolate chip cookies

Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious. But be careful not to spend too long browning the butter.
I made my own toffee, but you can totally use premade toffee and it will work just fine. See below for the full toffee recipe. Bonus points if you top your homemade toffee with chocolate!
I love using these chocolate chips. Not sponsored. I just love them!
Don’t forget to sprinkle a touch of flaky sea salt on top as soon as these come out of the oven. It’ll elevate these cookies even more!

Toffee pretzel chocolate chip cookies on a pink backdrop

How to make homemade toffee

Line a baking sheet with parchment paper. Grab your candy thermometer. In a small saucepan, add 4 tablespoons (sliced into 1 tablespoon pieces) of unsalted butter. Add 1/4 cup light brown sugar and a pinch of salt. Gently heat mixture over low heat. Gently whisk the entire time. You will need to heat the mixture up slowly so the toffee doesn’t separate. The entire process should take about 20 minutes. As soon as the toffee reaches a temperature of 295-300° F quickly remove and place on prepared baking sheet. Gently tap the sheet so the mixture is even thickness. Allow to cool completely before breaking it into bits. Freeze cooled and chopped toffee in an airtight container or freezer safe ziploc bag for up to 3 months.

Tips for the best homemade toffee

Before you begin making the toffee, make sure your baking sheet is lined with parchment paper. Once the toffee is ready, you will need to move quickly or it might begin to separate!
Never stop mixing the toffee. Be careful not to mix too aggressively. A slow, steady stir will work best.
Be sure to heat the mixture over low heat only. If it’s too high, the toffee will separate and there’s nothing worse than having to start over again after stirring for 15 minutes!

Homemade toffee on a baking sheet on a pink backdrop

Storing and freezing instructions

These cookies are best fresh, but can be kept in an air tight container up to 3 days.

To freeze the cookie dough, roll the dough into balls, add toppings, and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough. This is a no chill dough so the cookies will bake up a little thicker.

DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!