I can't even tell you how many times I have made these cookies. I love making them for the holidays and I love having a batch of dough in the freezer for when I'm craving these cookies!
Fast forward to after Thanksgiving, I was spending time with my sister Quyen and her adoptive mom (& our family friend), Carolyn, I started experimenting with these cookies. The first batch didn't come out quite that right, I had started with these cookies as a base for the recipe but it was all wrong…a few tweakings and I really believe I have come up with the perfect cookie recipe. After I got them right, my mom and sisters were all fighting over them…I had to keep making them.
Not too sweet and not too salty – I just love pretzels in these cookies. I need to bake more with pretzels is what I'm starting to find…
First, I take it out on some pretzels. I used this nifty spatula that was sent out for me to try out. PS I'm in love with it.
It's important to start out with unsalted butter since we're going to have a bunch of salty from the pretzels.
First cream the butter and the sugar and then add the eggs and vanilla and mix thoroughly.
Next I measure out my flour and other dry ingredients in a separate bowl. Never measure it over your batter as you might over measure and would have to start over. I posted a quick how to measure flour post yesterday. Use a spatula to mix together all of the dry ingredients.
Next I measure out my flour and other dry ingredients in a separate bowl. Never measure it over your batter as you might over measure and would have to start over. I posted a quick 
Then in batches add the flour to the mixer, mix a little bit just to combine. Don't overmix. Once all of the flour has been added, I turn off the mixer and use the spatula to gently fold the cookie dough – to ensure all flour is mixed in but ensuring I don't overmix.
Last thing you always do in a cookie dough is add the chips and extras (nuts, whatever), if you add it before you mix in the flour, you risk overmixing your dough. Fold in the toffee, white chocolate and the pretzels.
I use this cookie scoop (the 1 1/2 Tablespoon one) to scoop the cookie dough, round it a little bit with my hands and then top each cookie scoop with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pretzel pieces.
Here's a close-up…oh now I want some!! Luckily, I froze some cookie dough and I can have some today really quick!
Here's how I packaged up my cookies for the cookie swap – I sent 1 dozen each to 3 different food bloggers and received cookies from Jessica, Meghan and Sarah. The cookies were fantastic and I can't wait to share with you HALF of all of the cookies that were sent out via the cookie swap – look out for the round up on Friday on both The Little Kitchen and Love & Olive Oil. Check out last year's round up.
Here are some quick cookie swap stats – 576 food bloggers signed up and over 20,000 cookies were mailed around the world!! And this year, we charged a donation fee with 100% of the proceeds (less the payment processing fee) went directly to Cookies for Kids' Cancer. We raised over $2200 and with OXO's dollar for dollar matching – that means we helped raise over $4400!! We're so thrilled about this!! If you're on twitter or instagram, be sure to check out the hashtag #fbcookieswap to see all of the other amazing cookie recipes from everyone else.
When storing these cookies, I include a torn piece or two of sandwich bread, it helps keep the cookies chewy and don't allow them to harden as fast.
I wanted to say thanks to Suzanne for helping me name these cookies too…I was having a hard time giving them a name and with my sister's idea, I elicited you all on facebook to help! Suzanne received a dozen cookies for her help!
Recipe
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White Chocolate Toffee Crunch Cookies Recipe
Ingredients
- 2 sticks unsalted butter, 1 cup, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups white chocolate chips plus 2-3 Tablespoons, divided
- 1 1/2 cups pretzels, measured first, place into a zippered plastic bag and crush with you hands or a spatula plus 2-3 Tablespoons (divided)
- 1/4 cup toffee bits plus 2-3 Tablespoons, divided
Instructions
- Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.
- Using a hand mixer and a large bowl or a stand mixer, add butter and sugar and cream together. Add eggs and vanilla extract and mix thoroughly. In a separate bowl, measure out flour, baking soda and salt. (Be sure to check out how to measure flour.)
- Mix together and add to butter-sugar-egg mixture in batches. Mix a little to combine and then finish by combining using a spatula. Be careful not to over mix.
- Fold in white 1 1/2 cups of white chocolate, 1 1/2 cups crushed pretzels, 1/4 cup toffee bits into the cookie dough.
- Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop out cookie dough (and rounding it out with your hands) and place onto lined cookie sheet. Be sure to leave about an inch and a half between each cookie. Top each cookie with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pieces of crushed pretzels.
- Bake for 10 to 12 minutes. Allow cookies to rest for about 1-3 minutes on the cookie sheet before removing with a spatula and placing on a cooling rack. Store cookies in an airtight container with a small piece of bread to preserve softness and chewiness.
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Disclosure: Since I mentioned the spatula that was sent to me for review, I need to say all opinions are definitely and always my own. This post contains an affiliate link.
Pam says
These cookies are so amazing! I’ve been making them for friends & family and everyone loves them. They are known in my circle as “THE cookies”. Thanks for such a great treat!
Karen Tannenbaum says
These cookies have become my favorite kind of EVIL. I commented a year ago about how awesome they are, but since then, I have made them countless times and get the same comments whenever I give them to people. They are addictive, delicious and so satisfying, well, I might be lying as I am almost never satisfied with only 1………they are challenging my otherwise very disciplined eating. So worth it. So good. Thanks again and I REALLY do love your blog!
linda says
sweet and salt combo baking into a cookie, nicee 🙂
Karen Tannenbaum says
I made these today. This recipe has been on my to do list since I saw it posted. They are everything I imagined they would be, maybe more. If you haven’t tried this, you must. It is a nice new blend of flavors and textures. Will be making these over and over and for gift giving too! I can see why they are in your top recipes for 2012. Thank you Julie!
Julie Deily says
Oh Karen, I love hearing from you and I love to hear this!! Thank you for being such a big supporter of mine! 😀
Erin @ Texanerin Baking says
First, good for you and Lindsay for having raised so much for Cookies for Kids’ Cancer! Amazing job.
And these cookies look incredible! White chocolate and toffee together sounds out of the world.
Jen says
I sprinkled sea salt on top to add extra saltiness. They were delicious and a huge hit with my friends who tried them.
Julie Deily says
So glad to hear, Jen! Thanks for stopping back to let me know!! Makes me smile. Hope you have a nice holiday!
Jen says
These cookies are amazing!! I sp
Meagan @ Scarletta Bakes says
Woah! Over 20,000 cookies! That’s a whole lotta sugar!
I love, love, LOVE these cookies, Julie! I love the combination of flavors and textures that goes into them.
And seriously, thank you from the bottom of my cookie jar for organizing this lovely swap with Lindsay! You guys are cookie swappin’ heros!!
Abdul says
These look fantastic! What an awesome idea I can’t wait to try this!
Chung-Ah | Damn Delicious says
Jason was just asking for toffee and white chocolate cookies and I think I’ve found the perfect recipe! I’m sure he’ll love the pretzels in these too!
Julianne @ Beyond Frostin says
These look amazing!!! Thanks for such a creative recipe! I can’t wait to participate next year!
Rachel @ Following In My Shoes says
Gorgeous photos and I adore ALL THE INGREDIENTS … I love, love, love, savory and sweet in cookies/desserts. Can’t wait to make these.
And, thank you so much for hosting the cookie swap…. it was really a lot of fun!
Julie @ Table for Two says
I LOVE everything in these! I totally pinned them – can’t wait to make them sometime soon! Thanks for putting this together again with Lindsay – it’s so much fun and for such a great cause!
addie | culicurious says
Great looking cookies, Julie! Thanks for hosting the cookie swap 🙂 It was fun!
Suzanne @ kokocooks says
These cookies rocked! They were a perfect combination of salty/sweet. My husband ate four in one sitting. Thanks for the bonus package of cookies, and thanks for organizing the swap!
Cassie | Bake Your Day says
Perfect blend of sweet and salty! Love these. Kudos to you and Lindsay, once again. Great swap!
christina @ ovenadventures says
thanks so much for putting on the cookie swap. you and lindsay are incredible.
i can’t wait to make these cookies. the sweet and salty will be perfect on my cookie table.
Katrina @ Warm Vanilla Sugar says
I wish I received these! Oh my!
Melissa says
These sound amazing! Thanks so much for hosting the cookie swap. I had such a fun time participating and I can’t wait to do it again next year!
ErinsFoodFiles says
These looks absolutely delicious!
sally @ sallys baking addiction says
OH! and I forgot to add, I love your little snowflake gift box. That is completely adorable – I need to find something like that, Julie!
Cathy @ Noble Pig says
THESE! Need to be on my holiday cookie platter.
Bernadette @ Now Stir It Up says
I love pretzels in cookies. These look delicious. I love how you packaged them. Super cute!!
Sydney @ Crepes of Wrath says
The cookies look lovely, and the packaging is so adorable I can barely stand it! You guys are so neat and organized – I’m not jealous at all 😉 I’ll have to try to participate next year! I need to get better about getting my ish together before December is upon us!
Kelli @ The Corner Kitchen says
Love these cookies!! Thanks again for hosting an awesome event…can’t wait for next year!
sally @ sallys baking addiction says
One of my very favorite things to throw into cookies is… you guessed it… pretzels! Salty, sweet, soft cookies loaded with crunchy pretzels. I adore these cookies – and everything about them. Toffee is my weakness as of late. I wish I was snacking on one of these right now!
Sarah | Curious Cuisiniere says
Julie, These cookies are fantastic! My husband and I are loving them, thank you so much! Now you’ve got me thinking about baking with the sweet and salty combo. Thanks for organizing a great Swap!
Kiersten @ Oh My Veggies says
I love the salty and sweet combination–I might be making these this year!
[email protected] says
Thank you for organizing the cookie fiesta, it was a really fun event and my first time. Also, I love your cookies, the toffee and pretzels would really be wonderful with white chocolate!
Jenni says
Yum! These cookies sound so heavenly! Thanks for organizing this fun swap!
Bianca @ Confessions of a Chocoholic says
I LOVE white chocolate chips in cookies, and these ones sound divine!! Love the addition of crunchy toffee and salt pretzels.
Averie @ Averie Cooks says
Julie, your cookies are great and I love white choc, so much! I’m traveling this month and couldn’t participate but big bravo to you and Lindsay for pulling this massive event off. I am seeing all these awesome cookie posts…everywhere!
Loretta | A Finn In The Kitchen says
What an incredible combination! I almost forgot I had toffee in my pantry…
Shaina says
These need to be in my life. Stat. Pretzels, toffee, white chocolate. Sigh.
Betty Ann @Mango_Queen says
These toffee crunch cookies look amazing, I can barely type because I keep drooling and going back to the photo! Thanks for sharing the recipe and THANKS to you and to Lindsay & Taylor for organizing the Great Food Blogger Cookie Swap 2012. You guys rock! Bless your hearts for such generosity! Happy Holidays!
Kelly Senyei (Just a Taste) says
These look awesome, Julie! I’m so sad I couldn’t participate this year but you and Lindsay are such rockstars for organizing another successful swap!
Kathryn says
That salty-sweet combo is the best. Thank you so much for all the hard work that you and Lindsay put in to this event, it seems to have been a complete and utter success!
Robin @ Mom Foodie says
I thought I had had my fill of cookies, but these I could totally chow on 😀
[email protected] says
What fantastic looking cookies, Julie! Thanks for hosting such a wonderful event. 🙂
Ashley @GirlyObsessions says
These look great! So funny, I actually made something similar, but I didn’t have the right chocolate chip to cookie dough ratio , so I made an entirely different cookie for the actual swap. 🙂 Will have to try your recipe!
katie says
Oh girlfriend… these cookies sound awesome. I have never thought to put pretzels in cookies–genius!
shelly (cookies and cups) says
Yeah, these cookies could do me in.
Jen @ Savory Simple says
These look insanely delicious! Next year I really must take part in the cookie swap.
Rachel Cooks says
These look great! Fantastic job with the cookie swap again this year!
Sharris says
These sound great! I love the salty-sweet combination. Since they are soft/chewy cookies, could air-bake cookie sheets be used? I’m never sure when to use those or regular ones.
Blog is the New Black says
What’s not to love?!