Everything Is Better In Cookie Form

Well, it's true I've spent more time in Texas this month then I did in D.C. and I can tell you it's been the best month this year! I love my home state of Texas - I love the people, I love the food, I love the drinks, I love the weather. There's really nothing about this great state I don't love, so when I heard about this awesome film workshop/conference in Austin from my dear friend Clayton I said, "Sign me up! I'm so there it's insane." I then followed that statement with, "Can I stay at your house?" Of course my dear friends Adam and Clayton were the most gracious hosts... I wonder if they read my recent post on hostessing, because they were the definition of perfect. 

These two dear friends have been a part of my life longer than I can remember. It was so much fun to spend some grown up quality time with them, laughing, staying up late, drinking delicious drinks, and eating amazing food! Seriously, the food and drinks were amazing. Thank you Austin for being culinarily amazing! It was like a day hadn't gone by since we graduated high school, almost 8 years ago! (gasp) I love these two more than they'll ever know. My life has been blessed so tremendously having great people (like these two amazing boys men) in it throughout the years. 

When I got home I knew I needed to send them something special to thank them for how sweet they were for letting me stay with them for almost a whole week! I know that the best way to thank them was not with anything monetary or tangible, but through something edible. You see, these two were a part of the Friday cookie delivery in high school. (remember my Grown Up Chocolate Chip Cookies I dedicated to all my special high school friends?) I'm not sure how it came up, but while I was there Clayton and Adam both agreed they really love toffee in their older age. So obviously I decided I needed to make them some of my delicious, amazing, wonderful toffee. Sorry I feel like I can brag about this toffee because it's not my recipe, and it is seriously the most amazing thing I've ever put in my mouth. The recipe was past down to me by a very special person, and sorry... I can't share it with you because I've been sworn to secrecy! While I was sitting there making the toffee I thought oh man, these boys love toffee, they love chocolate chip cookies, how can I combine the two?

Well, I decided to make some toffee bits (don't worry it's so easy... don't be lazy and buy them, they're way better if you make them), whip up a batch of chocolate chip cookie base, and then add the toffee bits, pretzel pieces, and chocolate chips and bake them up! To quote Adam "It's heavenly. No lie. One of the best cookies I've every had. Blog it for sure." So... here they are...


A Little Bit Of Sweet, A Little Bit Of Salty, & Oh So Heavenly Cookies



Start by making the toffee bits...

Crunch up the pretzels...


Make the cookie base... don't forget alternate your dry ingredients and the eggs...

Mix together the chocolate chips, pretzels, and toffee bits...


fold them into the dough...


and bake them up... be careful... the toffee will burn quickly... open the oven and check them half way through! 





2 sticks butter

1 cup sugar

1/4 cup water

pinch of salt


melt the butter in a heavy bottom pan

while the butter is melting, line a jelly roll pan with a silicon mat or parchment paper

add the sugar, water, and salt

let the sugar mixture come to a boil

using your candy thermometer let the mixture boil until it reaches 300 degrees

once it reaches 300 degrees pour the hot mixture on to your lined jelly roll pan

put the pan in the freezer and let it get hard

once it's hard, break the toffee into chocolate chip size bits





1/2 batch toffee bits

1 cup pretzel pieces

6 oz semi-sweet chocolate chips - I used Ghirardelli

2 sticks butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla

2 large eggs

21/4 cups flour

1 teaspoon baking soda

1/4 teaspoon salt


preheat the oven to 375

cream the butter and sugar

add the vanilla

whisk together the dry ingredients

add the flour and eggs, alternating between the two and mixing well after each addition

mix together the toffee, chocolate chips, and pretzel pieces

add the toffee, chocolate, and pretzels to the dough

scoop the cookies out onto a parchment lined cookie sheet and bake for 7-9 minutes - rotating the pan halfway through - be careful... these cookies will burn very quickly

let them cool on the pan and then transfer to a wire rack to cool completely