Toffee Chocolate Pretzel Cookies

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

These Toffee Chocolate Pretzel Cookies are the perfect thing to satisfy that sweet/salty craving. It’s my favorite cookie recipe. After the recipe mysteriously disappeared off the internet, I was able to recreate it! I am so excited to share it with you!

Cookies were one of the first things I was allowed to bake in the kitchen all on my own. 

(My mother was just reminiscing the other day about a batch of cookies some friends and I made in late elementary school. The amounts of sugar and salt called for in the recipe were switched.)

I imagine that for some people baking cookies is a way to express love, and maybe I am like that. Often I select a cookie recipe because I have a specific person in mind who I think would enjoy it.

But the act off baking is for me. Baking cookies is how I  mark special days on the calendar and prepare for holidays.  A little ritual to embrace whatever needs celebrating in life and make thh day a little bit sweeter.

It doesn’t really feel like a special day until the house smells like vanilla, sugar, and butter, does it?

I push the resulting cookies into the hands of the people I love, but the act of baking is mostly selfish becasuse I lose myself in it.

I just love that smell. Once I take off my rings and get over the initial ick factor, digging my hands into dough to form balls makes me feel more youthful and alive. I relax into the rhythm of spacing rolls of dough and trading out for the cookie sheet as soon as the timer goes off. 

Somewhere between the nerdy science of baking and the creative outlet of flavor is my happy place.

But, as much as I appreciate all the little joys found in baking cookies, I hold them in moderation. They are reserved for special days and holidays. There is too much of a good thing.

While often I bake certain cookie dough recipes with other people in mind, these cookies are all about me. Sweet and salty combos are my favorite!  I do share, of course, but the act of baking and the final product is all Brohgan. Thankfully, other people are willing to enjoy the things I like with me!

I first tried a chocolate, toffee, pretzel cookie at a favorite deli lunch counter located on my town’s main downtown street. I sniffed out these cookies through their plastic packaging before I saw them! I ate the cookie before my meal (of course!), and I was already googling chocolate toffee pretzel cookie recipes on my phone before I finished my lunch.
I found the PERFECT recipe! It tasted exactly like the cookies from the deli. As a fan of sweet and salty snacks, it quickly became my favorite cookie recipe. I even looked it up online before a Christmas cookie exchange this last December and took honorable mention in a contest out of about 40 cookies!

BUT THE RECIPE DISAPPEARED! It was nowhere to be found on their internet! The blog that originally published it allowed the url to expire, and extensive searching led nowhere.

I had no choice to recreate the recipe, and I am so excited to share it with you!

Lesson learned: if you like a recipe on the internet enough to make it more than once, write it down!


  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 (12-oz.) packages semisweet chocolate morsels
  • 1 (8-oz.) package of Heath Milk Chocolate Toffee Baking Bits (or substitute 2 full sized toffee chocolate full size candy bars, crushed)
  • 2 cups coarsely crushed pretzel sticks
  • Parchment paper (optional)


  1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
  2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in chocolate chips, heath bar pieces, and crushed pretzel sticks just until combined. Drop by tablespoonfuls onto parchment Dpaper-lined baking sheets.
  3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. After taking the pan out of the oven, immediately move cookies to wire racks to cool.

These Toffee Chocolate Pretzel Cookies are the perfect thing to satisfy that sweet/salty craving. It's my favorite cookie recipe. After the recipe mysteriously disappeared off the internet, I was able to recreate it! I am so excited to share it with you!

Popcorn Trio

Latest posts by Brohgan Dieker (see all)

Introducing the popcorn trio: Dark Chocolate; Parmesan and Olive Oil; and Smoked Paprika, Rosemary, and Olive Oil.  Air popped popcorn with a light sweet or savory coating is a snack that will let your junk food craving be satisfied without excess calories, fat, and sodium. It’s as fun to make as it is to eat!


This post is the third in a series about a six course dinner served at the Iron Clad in Wamego, KS.

Click here to read the Non-Baker contribution to this series.

When planning this event, I immediately knew that I wanted to make a salad that incorporates acorn squash and make Fancy Weeknight Rigatoni. I was stuck on a third dish.

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I wanted my final course contribution to be low in calories after heavy pasta. More than that, I wanted this dish to be something fun to make and eat.
I went to a local restaurant recently, Bourbon and Baker, and was thrilled to find truffled popcorn on the menu! Popcorn is one of my all time favorite foods! Another fun way to have a taste of Christmas in August, a savory and sweet popcorn trio! Everyone can find a popcorn that they enjoy!

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Salted Dark Chocolate Popcorn

I always forget that chocolate is messy! I was finding chocolate everywhere after making it, including on the baby, oops. The good thing is that I made every mistake, so you don’t have to.

An air popper is the easiest way to control fat and sodium intake with this snack, but pan popped or microwave popped popcorn will work.


  • 1/4 c unpopped popcorn (or 1 microwavable bag)
  • 1 standard candy bar of dark chocolate (or less, I had more than enough)
  • 2 gallon ziplock storage bags
  • Salt to taste


  1. Pop your popcorn.
  2. Put the popcorn into one or two storage bags depending on how much there is after it pops. You want each bag to be half full or less.
  3. Put your chocolate into a microwave safe bowl microwave on high for 30 second increments until the chocolate is just about melted, then stir until completely melted. Chocolate burns easily, and burned chocolate is just sad, so make sure to keep an eye on it.
  4. Turn on your favorite dancing music. Pour the chocolate in the bags and shake until distributed evenly. (A workout and a fun snack rolled into one!)
  5. Place bags of popcorn in the freezer until the chocolate hardens. It should be fine after 10 minutes or so. (This was the important step that I unfortunately wasn’t warned of.)
  6. Pour into a bowl and enjoy with friends!


Parmesan an Olive Oil

The second in the trio. Finely grated parmesan would probably work better than what I used, but they’re equally tasty!


  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1/4 c fresh parmesan


  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with desired amount of cheese and enjoy!


Smoked Paprika, Rosemary, and Olive Oil Popcorn 


  • 1/4 c unpopped popcorn
  • olive oil spray
  • 1-2 tsp smoked paprica
  • 1 tsp rosemary
  • Salt to taste


  1. Pop your popcorn!
  2. Put popcorn into a gallon ziplock bag. Spray popcorn lightly with olive oil.
  3. Sprinkle with spices and shake bag until dispersed. Test and adjust to taste.