SunButter Toffee Pretzel Cookies
I wanted to thank SunButter® for sponsoring this SunButter Toffee Pretzel Cookies post! As always, all opinions and ideas are 100% my own.
These SunButter Toffee Pretzel Cookies are the perfect sweet + salty treat! The SunButter Cookies are perfectly chewy in texture, and the ultimate decadent cookie! They are jam-packed with chocolate chips, little pieces of toffee, as well as chopped pretzels for a salty surprise.
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake and SunButter Banana LayerCake if you’re interested in more SunButter recipes!
HOW TO MAKE THE SunButter Toffee Pretzel Cookies
1.Mix sugars, butter and SunButter: Add both sugars, the melted butter, and SunButter to a large bowl, then beat with a hand mixer the mixture until it looks combined.
2. Add eggs and vanilla: Throw in the eggs and vanilla, then beat again until combined.
3. Add dry ingredients: In a separate bowl, whisk together the AP flour, baking soda, baking powder and salt, then add this dry mixture into the large bowl, and beat again until just combined.
4. Add chocolate, toffee and pretzels: Add the chocolate chips, toffee bits, and chopped pretzels, then mix lightly until they’re all mixed in.
5. Scoop, cool, then bake: Scoop the SunButter Toffee Pretzel Cookies out onto prepared baking sheets, place them into the fridge to cool for 30 minutes (if desired), then place the cookies into the oven to bake!
Refrigerating the Cookies
Refrigerating these cookies is completely optional! If you prefer a thinner cookie, feel free to not refrigerate, while if you like your cookies nice and thick, I would definitely recommend you refrigerate them! Just a 30-60 minute stint in the fridge should be sufficient!
THE RIGHT AMOUNT OF FLOUR
Too much flour in these SunButter Toffee Pretzel Cookies can result in a cookie that is tough and dry, too little flour and the cookies will have no structure. Using the perfect amount of flour means weighing it! Volumetric measurement of flour can sometimes over-measure by up to 100% – that means that you could be adding double the required flour, leading to a dry and tough cookie! Measuring the flour by weight ensures that your cookies will be perfectly chewy and tender every. single. time.
If you do not own a kitchen scale, ensure you are using proper volumetric measuring practices. To measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.
Reaction between Sunflower Oil + Baking Soda
I noticed when I made these cookies that the insides of them had turned slightly green! I did some googling and turns out that the sunflower oil in SunButter and baking soda have some sort of chemical reaction that turns it green! So if you notice some or all of your cookies have green insides, this is why!
Get the Recipe: SunButter Toffee Pretzel Cookies
Ingredients
- 2½ cups + 1 tbsp (310g) All Purpose Flour,, measured correctly (see above)
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup (114g) Unsalted Butter,, melted
- 1/2 cup (120g) Natural SunButter
- 3/4 cup (165g) Dark Brown Sugar
- 3/4 cup (150g) White Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 1 cup (200g) Chocolate Chips
- 1/2 cup (120g) Toffee Bits
- 1/2 cup (25g) Roughly Chopped Pretzels
Instructions
- Preheat oven to 350°F and prepare 3 baking sheets with parchment paper. In a medium to large sized bowl, add in flour, baking soda, baking powder and salt. Whisk well to combine, then set aside.
- In a large mixing bowl, add the melted butter, SunButter, brown sugar, and white sugar, and beat with a hand mixer until combined.
- Add eggs and vanilla, then beat until well-combined, scraping at the edges periodically. Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate chips, toffee bits, and chopped pretzels, then fold with a spatula until well dispersed.
- Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet). Place into the oven and bake for 11-12 minutes.
