Pecan toffee pretzel cookies are rich, buttery cookies loaded up with nutty pecans, sweet toffee, and salty pretzels. They are the sweet and salty cookies of my dreams! These chewy cookies come together in one bowl, with no chill time required.
These bakery-style cookies are a true treat! They're perfect with a cup of coffee, as an afternoon indulgence, or shared with friends and family. Whether you're adding them to a Christmas cookie box, bringing them to a holiday cookie exchange, or serving them at Thanksgiving dinner, these sweet-and-salty cookies are sure to be a crowd favorite.
The cookie dough comes together in one bowl with simple, everyday ingredients. My personal favorite way to eat them is when they are freshly baked straight out of the oven! They have the best texture too.
The combination of sweet toffee with salty pretzels and nutty pecans is out of this world delicious. If you don't have any pecans on hand, feel free to substitute for another nut such as peanuts or almonds.
The best part about this recipe is that there is no chill time required, meaning you get your cookies even faster!
Step by step instructions
Here is how to make and bake these pretzel toffee pecan cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In another bowl, add the melted butter, brown butter, and white sugar. Whisk well and combine.
Step 3: Add in eggs and vanilla. Whisk in the egg, egg yolk, and vanilla until well combined, scraping the sides of the bowl as needed.
Step 4: Combine. Add the dry and wet ingredients together gently just until a soft cookie dough forms - do not over-mix!
Step 5: Mix in add-ins. Add in chopped pecans, pretzels, and toffee bits. Stir together a few times to combine.
Step 6: Scoop and bake. Add 6 cookies per tray and add extra toppings on top if desired. Bake for 12-16 minutes or until the edges are a light golden brown and the middles are still slightly undercooked.
Allow to cool, and enjoy!
FAQ
How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days to maintain freshness.
Can I freeze these cookies?
Yes. Once baked and cooled, place in a freezer-safe, airtight container. The cookies stay good frozen for up to 3 months.
When ready to eat, allow to thaw at room temperature.
Are these cookies soft or crunchy?
They are soft and chewy, with hints of crunch from the pretzels and pecans!
Are these cookies super sweet?
No. I try to always bake my sweets with an average amount of sweetness. The salty pretzels and toasted pecans balance the sweetness of the toffee, creating a well-rounded flavor.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Pretzel Toffee Pecan Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsps cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp vanilla
- 3/4 cups + 2 tbsp unsalted butter melted and cooled to lukewarm temperature
- 2/3 cups white sugar
- 1/3 cup brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/2 cup pecans chopped
- 1/2 cup toffee bits
- 1/2 cup pretzels broken into pieces
Instructions
- Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.3/4 cups + 2 tbsp unsalted butter
- In a bowl, combine flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 2 tsps cornstarch, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the melted butter, brown sugar, and white sugar. Whisk together well.2/3 cups white sugar, 1/3 cup brown sugar, 3/4 cups + 2 tbsp unsalted butter
- Add in the egg, egg yolk, and vanilla, and whisk together.1 tbsp vanilla, 1 large egg, 1 large egg yolk
- Combine the dry and wet ingredients gently just until a soft cooke dough forms. Do not over-mix!
- Add in the chopped pecans, pretzels, and toffee bits, and stir to combine.1/2 cup pecans, 1/2 cup toffee bits, 1/2 cup pretzels
- Scoop 6 cookies per tray, spacing them evenly apart from each other.
- Bake for 12-16 minutes, or until the edges are a light golden brown and the middles are still slightly puffy and under-baked. They will continue to bake as they cool.
- Allow to cool, and enjoy! These cookies are so delicious!
Comments