Description

These Golden Child Toffee Pretzel Milk Chocolate Cookies combine the perfect blend of sweet and salty flavors with a delightful crunch. Featuring buttery cookie dough studded with milk chocolate chips, rich chocolate toffee chunks, and crunchy salted pretzels, these cookies are a decadent treat perfect for any occasion. Slightly underbaked for a soft center, and optionally topped with flaky sea salt for an extra burst of flavor.

Ingredients

Scale

Cookie Dough

1 cup Butter (cut into cubes, cold)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 3/4 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1 teaspoon Salt

Add-ins

1 1/2 cups Milk Chocolate Chips
1 1/2 cups Chocolate Toffee Chunks (Heath Bar recommended)
1 cup Salted Pretzels, roughly chopped

Optional

Sea Salt Flakes (such as Maldon), for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Cream Butter and Sugars: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, add cold, cubed butter along with brown sugar and granulated sugar. Mix for about 4 minutes until the mixture is light, fluffy, and well combined. Be sure to scrape down the sides of the bowl periodically to ensure even mixing.
Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Continue mixing for an additional minute until fully incorporated and smooth.
Incorporate Dry Ingredients: Fold in the flour, cornstarch, baking soda, and salt. Mix the dough gently for about 30 seconds to combine the dry ingredients evenly without overworking the dough.
Mix in Chocolate, Toffee, and Pretzels: Add the milk chocolate chips, chocolate toffee chunks, and roughly chopped salted pretzels. Mix until these add-ins are evenly distributed throughout the dough.
Portion the Dough: Using a food scale if available, weigh out approximately 4-ounce balls of dough for each cookie. This size is preferred but can be adjusted. Place the dough balls onto a light-colored baking sheet, making sure to leave ample space between cookies for spreading during baking.
Bake the Cookies: Bake the cookies in the preheated 400-degree oven for 9 to 11 minutes. For the best texture, bake them slightly underdone as they will continue to set after removal from the oven.
Cool and Add Sea Salt: Let the cookies rest on the baking sheet for 10 minutes after baking to allow them to firm up. After that, transfer them to a cooling rack. For an extra salty-sweet flavor, sprinkle sea salt flakes lightly on top of the warm cookies.

Notes

Using cold cubed butter helps create a tender cookie texture.
Weighing the dough balls ensures uniform cookie size and even baking.
Baking at 400°F shortens bake time and encourages a chewy center with crisp edges.
Optional sea salt flakes enhance the sweet and salty flavor contrast.
Allow cookies to cool on the baking sheet before transferring to prevent breakage.
Store cookies in an airtight container to maintain freshness for up to 4 days.