🥨 Chocolate-Dipped Pretzel Toffee Cookies - my full recipe!
If you’ve spent any time baking in the Midwest, you know we have a soft spot for recipes that pull double duty: they’ve gotta taste amazing and look good enough to set on a church potluck table without embarrassment. These Chocolate-Dipped Pretzel Toffee Cookies check both boxes — and then some.
It all started when I was standing in my kitchen, bag of pretzels in one hand, chocolate chips in the other, wondering if I should just make a snack plate instead of turning on the oven. But then I thought, why not both? So, into the mixing bowl went crushed pretzels for crunch, buttery toffee bits for sweetness, and enough chocolate to make them feel like a treat.
Once they baked up golden and chewy, I gave each one a little dip in melted chocolate — because if we’re going to serve cookies at the bake sale, they might as well sparkle a bit. The result? A bakery-style cookie that’s sweet, salty, chewy, crunchy, and totally irresistible.
These travel well, store beautifully, and disappear fast… so maybe set a couple aside for yourself before you put them out. You know, for “quality control.”
Chocolate-Dipped Pretzel Toffee Cookies
Ingredients (makes about 20 cookies)
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup crushed pretzels (small pieces, not crumbs)
½ cup toffee bits (like Heath)
½ cup semi-sweet chocolate chips (plus extra for dipping)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter and suga until fluffy. Beat in egg and vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Mix dry ingredients into wet just until combined. Fold in pretzels, toffee, and chocolate chips.
Scoop dough into rounded tablespoons, place 2 inches apart on the baking sheet, and bake 9–11 minutes until edges are golden.
Cool cookies completely, then melt extra chocolate and dip each cookie halfway. Place on parchment until chocolate sets.
NOTE: If you’re cooking at higher elevations (above 3,500 ft) I’d add an extra 1/4 cup of flour for strength, otherwise the cookies may turn out thin.
Being a Midwest mom means food isn’t just food — it’s how we celebrate, comfort, and connect. I love taking the flavors I grew up with and giving them a little twist, whether it’s adding sweet corn to a cookie or turning a county fair snack into something bakery-worthy. There’s a certain joy in watching my family’s faces light up when they try something new… and knowing that maybe, just maybe, it’ll become one of those recipes they’ll talk about for years.