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–+ servings

Pretzel Toffee Pecan Cookies

Ania
These Pretzel Toffee Pecan Cookies are soft, chewy, and packed with buttery toffee bits, crunchy pretzels, and toasted pecans. The perfect sweet-and-salty cookie recipe for holidays, cookie exchanges, or anytime you crave a bakery-style treat.
5 from 1 vote

Ingredients
 
 

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.
    • I used a 2 tbsp cookie scooper.
  • 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!