Brown Butter Pretzel Toffee Cookies

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Brown butter pretzel toffee cookies are buttery, chewy, a little salty, and loaded with crunchy pretzels and pieces of milk chocolate pretzel toffee

Prep Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Keyword: Brown Butter Chocolate Chip Toffee Cookies, Brown Butter Cookies, brown butter pretzel toffee cookies, toffee cookies

Servings: Cookies

Calories: 181kcal

Author: Terri Weir

Ingredients

¾ cup + 2 tablespoons butter
1 ¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup light brown sugar
¼ cup granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1 tablespoon vanilla extract
½ cup pretzel, coarsely chopped
6.35 ounce Tony’s Chocolonely Milk Chocolate Pretzel Toffee Bar, choped

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
Remove from heat and pour browned butter and all the brown bits into a large mixing bowl, cover, and let cool in the refrigerator until butter starts to set and gets to the consistency of softened butter.
Once butter has set up a bit, add the sugars and beat until creamy.
Add the egg, yolk, and vanilla extract. Beat until fully combined.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
Add dry ingredients to wet ingredients and mix until combined.
Stir in chopped chocolate pieces and pretzels.
Using a 1-inch cookie scoop, place cookie dough balls on a baking sheet.
Bake for 8-10 minutes or until the edges get slightly browned.
Remove from the oven and let cool on the cookie sheet for 4-5 minutes before moving to a wire cooling rack.

Notes

Watch the butter closely: Brown butter can burn quickly, so stir constantly and remove it from the heat once it reaches a slight amber color.
Keep the brown bits: Don't leave the brown bits behind when transferring the butter to the mixing bowl. They're packed with flavor.
Cool the butter properly: Let the browned butter set until it reaches the consistency of softened butter before adding the sugars.
Use room-temperature eggs: Room-temperature eggs blend more easily into the butter mixture.
Don't overmix the dough: Once you add the dry ingredients, mix just until everything comes together.
Chop the pretzels coarsely: Larger pieces give the cookies more noticeable salty crunch.
Distribute the mix-ins evenly: Give the dough a good stir after adding the chocolate and pretzels so each cookie gets plenty.
Don't overbake: Pull the cookies when the edges are slightly browned. The centers will continue to set as they cool.
Let them rest on the baking sheet: The 4–5 minute cooling period helps the cookies firm up enough to transfer without falling apart.
Use parchment paper: It makes removing the cookies easier and keeps cleanup simple.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition