My Dad couldn’t stop eating them. My coworkers thought I had included something sinister to keep them going back for more, but what I think it is…? The browned butter that adds a caramel taste to an already delicious combination of ingredients.
True story: I don’t really like pretzels. At least the snack ones. I find them dry and unsatisfying. I’m a potato chip or dorito kind of girl. When I first found this recipe I didn’t think it was much of a problem, because I figured “why not throw some toffee bits in there? Live a little!”
My dad was mind blown about the taste that stuck around after your first bite. He called them Crack Cookies, so there ya go.
Recipe via cookies and cups
By August 12, 2017Published:
- Yield: 50 cookies (20 Servings)
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
I do recommend swapping out pretzels for toffee bits if you're feeling extra salty & sweet!
- 1 Cup butter Melted/browned
- 1 1/4 Cup brown sugar Packed
- 2 eggs
- 1 egg yolk
- 2 Tsp vanilla
- 1 Tsp baking soda
- 2 Cups + 2 tbsp all-purpose flour
- 1 1/2 Cups Pretzels Optional
- 2 Cups semi-sweet chocolate chips
- 1 Cup Toffee bits Optional
- Melt the butter down until it turns a copper/brown color. Set aside to cool for ~10 minutes
- Mix the butter and sugar until combined. Add the eggs & egg yolk and the vanilla and stir until combined.
- Mix the flour, salt and baking soda in a separate bowl. Add to butter/sugar mixture in small additions until fully combined.
- Add the pretzels/toffee and chocolate chips. Pop in the fridge and set your oven for 350deg F
- Scoop cookie dough portions out onto a parchment paper lined sheet pan and bake for 8-10 minutes.