Pecan Toffee Pretzel Cookies

These Pecan Toffee Pretzel Cookies are the perfect combination of sweet, salty, crunchy, and buttery! Loaded with toasted pecans, chewy toffee bits, and crunchy pretzels, every bite is packed with irresistible flavor. They’re easy to make and perfect for holidays, cookie exchanges, or simply enjoying with a cup of coffee.

Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (345 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup toffee bits
• 1 cup pretzels, roughly crushed

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
6. Gently fold in the chopped pecans, toffee bits, and crushed pretzels.
7. Scoop the dough into rounded tablespoons and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 10–12 minutes, or until the edges are golden brown and the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips

• Toast the pecans for a few minutes before adding them for an even richer flavor.
• Don’t crush the pretzels too finely; larger pieces add a delicious crunch.
• For extra toffee flavor, sprinkle a few additional toffee bits and crushed pretzels on top of each cookie before baking.
• Store cooled cookies in an airtight container at room temperature for up to 5 days.