malted chocolate toffee pretzel cookies


When it comes to cookies, I’m all about balance. Though it’s been said that a balanced diet is a cookie in each hand (and who am I to argue with that?!), flavor balance is equally important. As my palate matures, I crave a little bit of salt with my sweets. Enter these malted chocolate toffee pretzel cookies, with an ideal salty-sweet ratio.

Malted Chocolate Toffee Pretzel Cookies

With a base flavor of malt powder, brown sugar, and vanilla, these cookies are blissful. Loaded with mix-ins (because the best cookies always are!), pretzels bring balance to the sweet toffee bits; a shower of flaky salt is the ideal topping for the chocolate drizzle. Balance has never looked better.

Malted Chocolate Toffee Pretzel Cookies

Malted Chocolate Toffee Pretzel Cookies


Malted Chocolate Toffee Pretzel Cookies

  • Yield: 22 cookies 1x



  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/3 cup malted milk powder
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup toffee bits
  • 1/2 cup pretzels, coarsely crushed


  • 1/4 cup semisweet chocolate chips
  • 1 Tbsp malted milk powder
  • 1/2 tsp vegetable oil
  • flaky salt


  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, vanilla, and malted milk powder until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips, toffee bits, and pretzels. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; press gently to flatten mounds slightly. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely.
  3. Place cooled cookies on a parchment-lined baking sheet. For the topping, combine chocolate chips and malt powder in a microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted (about 1 1/2 minutes). Add oil and stir until chocolate is smooth and glossy. Transfer melted chocolate to a small piping bag and drizzle over cookies; sprinkle with sea salt. Chill cookies for 15 minutes to set chocolate.


  • Calories: 182
  • Carbohydrates: 25
  1. I have become very fond of pretzel crusts and other salty things with my sweets. These cookies hit all the right notes, chocolaty, sweet, crunchy and salty. I imagine it would very difficult to eat just one of these beauties!

  2. Gorgeous as always, you always make me want to run in the kitchen and whip up a batch of cookies. I can decide which I’m leaning towards more these, or those brown butter linzers you had up a bit ago. Hope you are having a wonderful week.

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