Pretzel-Toffee-Chocolate Chunk Cookies

Name: Pretzel-Toffee-Chocolate Chunk Cookies
Yield: 36 cookies
Cuisine: American
Ingredients: Parchment paper; 1 cup butter, softened; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 1 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon table salt; 1 1/2 cups mini-pretzel twists, coarsely; 4 (1.4 -ounce) chocolate-covered toffee candy bars, chopped; 2 (4 ounce) bittersweet chocolate baking bars, chopped

Sandra @SanB69

Dublin, Ohio

Pretzel-Toffee-Chocolate Chunk Cookies

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Ingredients

36 cookies

Parchment paper
1 cupbutter, softened
1 cuppacked light brown sugar
1/2 cupgranulated sugar
1large eggs
2 teaspoonsvanilla extract
2 1/2 cupsall-purpose flour
3/4 teaspoonbaking soda
1/4 teaspoontable salt
1 1/2 cupsmini-pretzel twists, coarsely
4(1.4 -ounce) chocolate-covered toffee candy bars, chopped
2 (4 ounce)bittersweet chocolate baking bars, chopped

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Steps

1

Preheat the oven to 350°F. 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.
2

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. Drop the dough by heaping tablespoonfuls 1 inch apart onto prepared baking sheets.
3

Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely (about 20 minutes).