This post may contain affiliate links. Please read our disclosure policy.
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
- Oreo Brookies
- Chilled Sugar Cookies
- Gourmet Chocolate Chip Cookie
- Chocolate Oreo Cookie
- Sugar Cookie Recipe
- Crumbl Copycat Recipe Roundup
More Recipes You Will Love
Crave’s Rockstar Cookie Recipe
Ingredients
- 1 cup (200g) milk chocolate chips
- 1 cup (200g) semi sweet chocolate chunks
- 3/4 cup (45g) crushed pretzels
- 3/4 cup (132g) toffee bits
- 1 cup (222g) salted butter
- 1 cup (246g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup (342g) 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.1 cup (200g) milk chocolate chips, 1 cup (200g) semi sweet chocolate chunks, 3/4 cup (45g) crushed pretzels, 3/4 cup (132g) toffee bits
- 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.1 cup (222g) salted butter, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and mix in the egg add vanilla.1 egg, 1 tsp vanilla
- Once completely combined, stop the mixer and add in the flour, baking soda and salt.2 1/4 cup (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp 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.sea salt
- Allow the cookies to cool on the pan for 20 minutes.*
- Serve warm.
These are SUPERB! I made them for a coworkers birthday and the entire office was raving about how amazing they are.
These are my new favorite! Perfect amount of sweet & saltiness!
Ooh they look delish ! Going to make for my new BF , to impress him ! I’m on a diet as i have shall we say a bit too much junk in the trunk ! But I will indulge.. thanks for the great recipe 🙏
I made this cookie recipe today. turned out really well, (even though I was questioning the measurement conversion to grams) I decided to “trust the process” and went with it, and they were really good. I substituted dark chocolate morsels in place of the semi sweet ones beings I didn’t have any on hand. the cookies weighed 2.6 oz and baked them for 12 min and left them on the pan for another 10min. delicious!!
Hi! I am also questioning these gram conversions…did you end up using weight or cup measurements? Thanks!
Hi! I have a post all about why my metric conversions might be different from what you’re expecting! https://cookingwithkarli.com/metric-measurements/
You can also use the imperial measurements if you’re concerned.
These are always a big hit. Does anyone know if I can make the dough a day ahead of time? I’ve only ever made and baked the same day. Thank you.
Best cookies EVER!! Added pecans and extra pretzels & chocolate chips, YUMMY!!
These cookies are amazing and a new favorite!! Everyone loves them and is like “there’s something about them..” 😉. its the pretzels!!… They freeze/bake beautifully! I use a mini scoop, roll, freeze on parchment and then pop into a gallon bag in the freezer until needed. Then bake from frozen at 330° for 10-11mins. (I did not try the larger scoop). Thank you ❤️
can you freeze dough?
Yes! If freezing the dough, I recommend scooping into portioned dough balls first. That way they’re ready to go when you pull them out of the freezer to bake.
An absolute family favorite. You won’t be disappointed!
I really appreciate that you list the ingredients to be mixed in each section i.e. wet, dry so you don’t have to refer back to the list of ingredients at the beginning of the recipe.
Should the egg be at room temperature before using? Thanks for your help!
No need to let the egg come to room temp. Just use it straight from the fridge!