Sweet and Salty Chocolate Chip Cookies are an irresistible combination of salty and sweet. These cookies are so addictive!
I’m so enamored with this sweet and salty twist on chocolate chip cookies, and I hope that you will be, too. These Sweet and Salty Chocolate Chip Cookies are filled with some very good things, like chocolate chips (of course), peanuts, pretzels, and toffee bits. All of that adds up to a sweet and salty cookie that will likely have you reaching for another one.
These cookies were inspired by a chocolate bar I tried on a whim. It had little bits of salty add-ins, and it was really just heavenly. I immediately thought that I needed to make a chocolate chip cookie along the same lines. And I’m so, so glad I did!
For the salty components, there are pretzels and peanuts. I like to use lightly salted peanuts, but unsalted is fine, too. For a finishing touch, there’s a little sprinkle of coarse salt on top of each cookie, too.
As a contrast to all of the salty parts, I like to use milk chocolate chips in these cookies. You can, of course, use semisweet if you like, but I find that the sweetness of milk chocolate is the perfect complement to the saltiness of the cookies.
With so much different stuff in these cookies, I like to make them a little bigger than I normally would. That means that each cookie is sure to be full of all of that good stuff, and you’ll get plenty of flavor in each bite!
More Sweet & Salty Cookies
Sweet and Salty Chocolate Chip Cookies
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 g) milk chocolate chips
- ¾ cup (38 g) pretzels
- ¾ cup (93 g) chopped roasted peanuts, salted or unsalted, depending on your preference
- ½ cup (80 g) toffee bits
- coarse salt
Recommended Products
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until a few streaks of flour remain.
- Stir in the chocolate chips, pretzels, peanuts, and toffee bits.
- Drop the dough by 3-tablespoon portions (I use a #20 scoop.) onto the prepared pans. Flatten the top of each slightly. Sprinkle a pinch of coarse salt on top of each cookie.
- Bake, one pan at a time, 14 to 16 minutes, or until the edges are browned and the centers appear set. Refrigerate the remaining dough between batches.
- Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies onto a wire rack to cool completely.
8 Comments on “Sweet and Salty Chocolate Chip Cookies”
Curious what a good substitute for the nuts would be, in your opinion. I have a nut-allergic child. I’m excited to make these as I scored a container of nut-safe toffee!
Hi, Tracy! You can omit them. Add more toffee bits or another add-in if you like.
Can you use dark chocolate instead?
Sure!
Are the pretzels chopped? Recipe does not say.
Hi, Pam! I’d cut or break them into bite-sized pieces.
Mine came out dry and not soft. What did I do wrong?
Hi, Donna! If you didn’t change anything about the recipe, then dry almost always means too much flour. I highly recommend measuring by weight if you can. Otherwise, the spoon and sweep method is the next best thing. (See How to Measure Flour for more info.) Dry plus not soft also makes me think they could have been over-baked.