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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pretzel-Toffee-Chocolate Chunk Cookies Recipe

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This recipe for Pretzel-Toffee-Chocolate Chunk Cookies is from Harcourt Annual Cookie Exchange Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 egg
2 teaspoons vanilla
2½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon table salt
1½ cups mini pretzel twists, coarsely crushed
4 (1.4-oz.) chocolate-covered toffee candy bars, chopped
2 (4-oz.) bittersweet chocolate baking bars, chopped
Directions:
Directions:
Preheat the oven to 350ºF. Line baking sheets with parchment paper.

Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugars, beating well. Add the egg and vanilla; beat well.

Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating at low speed after each addition. Stir in the pretzels, toffee candy, and chocolate by hand. Drop the dough by heaping tablespoons one inch apart onto prepared baking sheets.

Bake for 12-14 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks and cool completely.
Number Of Servings:
Number Of Servings:
About 36 big cookies; make smaller cookies for a larger yield.
Personal Notes:
Personal Notes:
I think I made these for the cookie swap in 2017 or 2018 and they were a hit! I'm not sure if Deborah Halverson got to taste any because I think that was the year that she put her filled cookie platter on the floor. My dog was delighted! We were able to salvage most of Deborah's platter, but it was pretty hilarious to see Sadie nose-in gobbling up what she could!

xo!
sarah

 

 

 

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