Brown Butter Toffee Pretzel Chocolate Chip Cookies

These brown butter toffee pretzel chocolate chip cookies combine nutty richness from brown butter, sweet crunch from toffee bits, salty snap from crushed pretzels, pools of gooey chocolate in every bite. They have the perfect balance of chewy centers, crisp edges, and that craveable sweet-salty combo.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

Servings: 12 cookies

Calories: 398 kcal per serving

Ingredients

1 cup - unsalted butter
¾ cup - brown sugar
¼ cup - white sugar
1 - egg
2 teaspoons - vanilla extract
1 ¾ cups - all-purpose flour
1 tsp - kosher salt
½ tsp - baking soda
2 teaspoons - baking powder
½ cup - pretzels
1 cup - chocolate chips
flaky sea salt
1 - egg yolk
⅓ cup - toffee bits

Instructions

In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Pour into a bowl and let cool for at least 10–15 minutes.
After the brown butter has cooled whisk in both sugars until combined. Add the egg, egg yolk, and vanilla. Mix until glossy.
In a separate medium bowl whisk flour, baking soda, and salt.
Pour flour into the bowl with the wet ingredients, until just combined.
Add chocolate, toffee bits, and pretzel pieces. Gently fold until evenly distributed.
With a large cookie scooper scoop 12 dough balls onto parchment-lined baking sheet or a large bowl.
Cover and refrigerate for at least 1 hour, or overnight for best flavor.
Preheat oven to 175°C / 350°F.
Place the dough balls onto parchment-lined baking sheets. Leave room for spreading.
Bake for 11–13 minutes, or until edges are golden and centers are just set.
Sprinkle with flaky salt right out of the oven if you like.
Let cool on the tray 5 min before transferring to a rack.

Nutrition