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 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.
I use light brown sugar.
Hi Karli! Do you think it would work out to make these smaller? Like maybe half the size? I was thinking of making them for the men in our church congregation for Father’s Day.
Yes, that would work great! I have done that before, actually. 🙂 You’ll just bake them a little shorter, I’d start at 8-11 minutes.
This is the cookie you wish all cookies would be. A friend I gave them to said, “These are *adult* chocolate chip cookies.” I agree. Too decadent and delicious for the kiddos. Throw ‘em a bag of Oreos and keep these for yourself.
Made these last night and they are amazing! The perfect mix of salty and sweet, crunchy but chewy. Mine spread out quite a bitt, even though I left them in tall balls. They were over 6” circles and not quite as thick. Any ideas why? I followed the recipe except I used room temp butter. Maybe I should chill before baking incase the dough was too hot? Help please! 🙂
If they spread a bit more than your liking, you can definitely chill them prior to baking. That should help!
Amazing recipe! I just use 1/2 margarine and 1/2 butter so not so hard to stick together.
I made these last night and just used a regular cookie scoop for 8 minutes. They turned out perfect. I sent leftovers with my husband to work and he is getting tons of compliments. Thanks for the recipe!
These were delicious! I cut down both the milk and semi sweet chocolate chips to 3/4 cup which was still plenty for my family’s taste.
Just a heads up that the step by step recipe directions don’t mention when to sprinkle on the sea salt. I assumed it was before baking and not after so that’s what I did. I have Maldon sea salt flakes and a little sprinkle of them was great. (I did notice later that the blog text says to sprinkle on before, but I had printed out the recipe and wasn’t on the website while making them.)
Next time, and there will for sure be a next time, I’ll place 4 cookie balls to a pan and stagger them on the sheet to give plenty of space. I did 6 per pan and they spread into each other. No biggie, I just have some odd shaped cookies that are still delicious.
Thank you Karli for this tasty recipe and thank you Crave for openly sharing it with you!
These were AMAZING! I subbed dark chocolate chunks instead of milk chocolate because that’s what I had on hand. Delicious! I loved how packed full of goodies these cookies were.