If you love all things salty and sweet- this cookie is for you! Loaded with pretzels, toffee and all sorts of chocolate, this Rockstar Cookie gives you the best of both worlds.
Crave Rockstar Cookies (Toffee Chocolate Chip Cookies)
This is the first time this has ever happened, but this is THE actual recipe from Crave Cookies! They reached out and wanted to give me their recipe to share with you. *gasp*!
This cookie gives you all things salty, sweet, buttery, chewy, crispy… my husband said it was the best cookie he has ever had AAAAAND that is saying quite a lot. I make at least 5 batches of cookies a week. (yes, I do realize how crazy that is.)
The recipe makes 10-12 GIANT cookies, and it truly couldn’t be any easier. Let’s walk through the ingredients + how to make them.
Ingredients needed to make Rockstar (chocolate chip toffee) Cookies
- Butter– I use salted butter. Crave’s recipe calls for Cold butter. I have made them both ways, with cold butter and softened butter and didn’t find there was much of a difference with the cookies when baking them at home.
- Sugar
- Brown Sugar– we will use more brown sugar than granulated sugar in this recipe which helps with that chewiness.
- Egg
- Vanilla
- Flour– All purpose flour will do the trick- nothing fancy needed here!
- Baking Soda
- Salt
- Milk Chocolate Chips– Crave uses Ghirardelli Milk Chocolate Chips, which is what I used too!
- Semi Sweet Chocolate Chunks– The only chocolate chunks I could find were the Tollhouse brand from Walmart. They worked well!
- Pretzels– we will want the pretzel twists, not the sticks. The pretzels will get roughly chopped before they go into the cookie dough.
- Toffee Bits– I used ‘Brickle O’ Bits’, basically toffee bits that are packaged by the chocolate chips at the grocery store. If you can’t find those, you can always chop a heath bar!
- Sea Salt
How to Make Crave’s Rockstar Cookies
First, preheat that oven! We will be baking these cookies at 350°. Next, let’s measure out all of the mix ins into a bowl and set them aside. We will want to have those on hand so we can add them quickly with the flour to avoid over mixing.
Okay, let’s get mixing! First, the butter and sugars are creamed together. This means to mix, mix and mix until the butter is not longer grainy from the sugar, but light in color and fluffy and smooth in texture. This will take a few minutes to achieve.
Once you’ve creamed the butter and sugars, scrape the sides of the bowl and add in the egg and vanilla. Mix slowly until well combined.
Stop the mixer, add in the flour, baking soda and salt. Start mixing and when the flour is about halfway combined, add in the chocolate chips, pretzels and toffee. Mix until all of the flour is combined and then stop mixing.
Either use a generous 1/3 cup of cookie dough (I over scoop my #12 scoop) for each cookie. You’ll want to leave the cookies kind of ‘loose’, not packing things together tightly. The cookies will spread, so keep the cookie dough nice and tall. We will want the tops of the cookies to be jagged, this is what will give the texture on top of the cookies. Right before baking, sprinkle some sea salt on top of each cookie dough ball.
Bake the cookies in your 350° oven for 13-15 minutes in the center rack of your oven. The cookies will spread, but keep their texture on top. The edges of the cookies will turn golden brown.
Pro Tip: Immediately after taking the cookies out of the oven, use the back of a metal spoon to push the edges of the cookies towards the center of the cookie to form them back into a perfect circle.
Allow the cookies to cool on the pan for 20 minutes before serving. Store in an air tight container on the counter for up to 4 days or freeze them in and air tight container or bag for up to 3 months.
Can I make the cookies smaller?
Yes, of course! You’ll need to adjust the bake time though. You’ll still want to bake at 350°, but keep an eye on them. They will probably be done in about 9 or so minutes. Watch for the cookies to spread, and the edges to turn golden.
Are these like Kitchen Sink Cookies?
Similar, yes! You could make them kitchen sink cookies easily. Just toss some potato chips, coconut and anything else your heart desires in there and you’ve got a kitchen sink cookie!
More Cookie Recipes
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- Chilled Sugar Cookies
- Gourmet Chocolate Chip Cookie
- Chocolate Oreo Cookie
- Sugar Cookie Recipe
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Crave’s Rockstar Cookie Recipe
Ingredients
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chunks
- 3/4 cup crushed pretzels
- 3/4 cup toffee bits
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- sea salt for garnish
Instructions
- Preheat the oven to 350°.
- Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
- Scrape the sides of the bowl and mix in the egg add vanilla.
- Once completely combined, stop the mixer and add in the flour, baking soda and salt.
- Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
- Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.
- Measure out the dough into generous 1/3 cup portions (I over scoop my #12 scoop) for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.
- Repeat this with all of the cookie dough.
- Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
- Allow the cookies to cool on the pan for 20 minutes.*
- Serve warm.
Patty Owen says
This is the only cookie that nobody in my house says “ don’t cook them”. Usually we prefer the raw dough, but these ALWAYS get baked. I did make a few changes: first because our favorite texture is “ gooey” I substituted caramel bits for the toffee. Increased the pretzels to a cup. Used unsalted butter because with the added pretzels there’s enough salt and unsalted butter is creamier. Made sure not to overtake. These are PHENOMENAL!
Ruth says
Can I substitute brown butter and 1-2 TBSP of milk for the regular butter?
Kaara says
Just made these into smaller cookies so I could get 2 dozen… I used caramel bits instead because that’s what I had and less chocolate, slightly more salt. We love them!!!
Kendra S says
Yum! 😋 Big hit with the family. I made these for my Rockstar hubby for Father’s Day. The sea salt really balances the sweetness well (don’t skip it). I cut the chilled butter sticks in slices. I could not find ss chocolate chunks, so I melted ss chips and spread on wax paper then froze while I prepped the rest and then broke it into chunks. I could not find regular toffee bits either, but got the Heath bits mixture in the baking aisle. I would have preferred a bit more chunky toffee without the added chocolate, so mine did not look as chunky as the photo above. They also did not spread too much while baking, but maybe because I store my chips in the freezer and used chilled butter and egg. They came out just right…thick and chewy without the spoon scrape. 😁 I have these new, heavy duty, Nordic Ware, honeycomb, nonstick, baking sheets (that’s alot of adjectives 🤣) that seem to take a bit longer for bake times, so even though they were smaller they baked for 14 minutes. I used 1/4 cup for each and got 18 cookies. Thank you, Karli, for another amazing cookie! 🩷🍪
SGray says
These are THE BEST!!!
Heather says
Really good cookie. I made these smaller but everyone loved them.
Noreen says
Best new cookie!! Sweet salty chewy crisp. They are fabulous! I used Tillamook’s extra creamy butter with sea salt! And did sprinkle a little flaky salt right out of the oven. Everyone wanted recipe! Love the uneven bumpy look. I didn’t use 1/3 cup measurement because I wanted more but weighed them at 35 grams. Still pretty big. Great idea to reshape them right out of oven!
judy says
First cookie I tried making. Big hit! Soooooo delicious! Can’t wait to try makimg others.
Misty says
I have NEVER left a review for a recipe before, but these are seriously the BEST cookies!! Thank you for the recipe!
Karli says
Yum – you absolutely can subsitute brown butter! And now I think I have to try it that way too.
Marian says
New favorite cookie!!!! Everyone I share them with also loves them and requests the recipe. I later ordered a rockstar cookie at crave. I didn’t like it as well as I love these cookies. They are the best!!