everyone loves to eat cookies including kids and adults so what better could it get than making Salted Toffee Crunch Cookies for everyone to eat whenever they want and have a good time with friends and family.
Talk about a win-win!
My contribution to this worldwide sugar high comes in the form of Salted Toffee Crunch Cookies. Salted – because it’s necessary. Crunch – because… necessary. Toffee – because I was waiting in line at the grocery store and this Heath bar… it was looking at me. Looking I tell you! I stared right back and said, “I’m gonna put you in a cookie. Then I’m gonna eat you.”
Well I didn’t really say it, it was more of a thought. At least, I hope. Being hungry in a grocery store can have frightening effects on people.
The salt and crunch in these cookies are brought by pretzels and peanuts. All of these goodies get folded into a pretty much perfect drop cookie recipe from Martha Stewart. It’s my go-to when the mood strikes to add every ingredient I can to a basic cookie.
That mood strikes fairly often.
I’ve made these cookies with dozens of combinations of nuts, chocolate, potato chips, dried fruit… you name it. But I think this toffee-pretzel-peanut combo is my favorite. There are so many things going on in each bite I almost can’t handle it!
I do manage though. Somehow.
SALTED TOFFEE CRUNCH COOKIES RECIPE
3 cups all purpose flour
1 3/4 teaspoons coarse salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup roughly chopped toffee bars (about 5 ounces of candy)
2/3 cup crumbled pretzels
2/3 cup salted, roasted peanuts
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, salt and baking soda.
In a stand mixer or with a hand mixer, cream together butter and sugars until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Mix in vanilla.
Add the dry ingredients in three additions, mixing until combined each time. Mix in the toffee, pretzels and peanuts. Using a 1 1/2″ ice cream scoop (or with your hands), scoop and drop the dough onto the prepared baking sheets, 12 per sheet. Bake, rotating sheets halfway through, until the edges start to brown and the cookies are set in the center, 13-15 minutes. Let them cool on the pans for a few minutes, then transfer to a wire rack to finish cooling. Repeat with the remaining dough.
I am a kitchen expert and connoisseur of food with decades of cooking experience who loves to cook a variety of scrumptious food item to awaken the taste buds of people who eat my food. I know a lot about kitchen utensils and appliances and here to share my years of knowledge about the best kitchen products with you.
With his gumption, alacrity along with astute acumen to pick the authentic and best quality ingredients from across the world to make the scrumptious recipes which soothes the taste buds of eater has made him the name on which people can count on when it comes to cooking advice, world class meals and cuisines native to the different cities of world.
His unique ability improvise and make dishes with different raw produce and ingredients in less time which are delicious and relished by the guests has made Tushar leader in the arena of cooking.