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!

Handmade Pierogies

Latest posts by Brohgan Dieker (see all)

These happy little dumplings filled with potato originally hail from Pre-war Poland (now the Ukraine).   The types of filling can vary, but potato, onion, and cheese are common.   This versitle dough can be baked, boiled, or fried from its frozen state. Perfect for holidays or make ahead for a quick and impressive side to any meal.

When a member of the University Christian Church Solid Rock Youth Group asked me to submit something for their silent auction, how could I say no? My alma mater just as much as my high school, this is the place where I met my high school sweetheart, now my husband of 7 years. Their leader married us. The trips–the summer camps, CIY conferences, missions trips to Mexico and New Orleans and Alabama–greatly influenced who I am today. It feels like just a summer or two ago, not a decade ago. I wouldn’t be surprised if my R.A.M. letters are still tucked into a box somewhere.

So, really,  how could I say no?


I had made and donated pierogies before, so that was what I offered.  I mean, who wouldn’t want little smile-shaped pockets of mashed potato?

These little dumplings take a little more effort than my standard recipe, but Pierogies are my love language, so I find that it’s worth it.  And, since you do all the work ahead of time, it only takes a few minutes to enjoy this terrific side dish on a busy evening.


They’re just my favorite.  You can tell because in this digital age, I actually took the time to write down the recipe on a card.


Just ignore the fact that I misspelled vegetable here, please.  *face-palm*

Start with the dough.  A large bowl and a well of flour filled with the liquid ingredients.  Go slowly; the best things in life cannot be rushed.


I took a chance, and used my dough hook on my Kitchen-Aid stand mixer to handle the kneeding of this dough.  I was nervous because I had never used that feature before, but it worked like a charm!  And watching it go was more than mildly satisfying.

While the dough rests, start peeling and boiling potatoes to make the filling.


I’ve never met a flavor of pierogi that I didn’t like.  Green onion and cheddar are my favorites, but today I made cheddar and onion.

Roll out the dough to about 1/8 of an inch thick, and cut into circles using a biscuit cutter or an upside down cup.  Stuff with about a tablespoon of potato in each.  Seal the edges with loving attention to detail — nobody wants a watery pierogi.

Most importantly, lay flat individually on a wax paper lined cookie sheet and leave in the freezer for 24-48 hours until frozen.


I tried to rush this process once.  I bagged a bunch of half-frozen pierogies and proudly walked into Thanksgiving dinner, unaware of the catastrophe that awaited.  Skip to the end of the story: me in tears, all the pierogies stuck together, most of them ripping open while they boiled.


A few people politely ate raw, watery pierogi dough that year. I am so sorry.

Ok back to today, because I’ve mastered this process now, and I’d rather repress that memory.  After freezing this batch for a day, of course I had to taste test!  Obviously I’ve learned SOMETHING from the Thanksgiving Day fiasco!



I boiled them first, 5 minutes, but then I fried them up in a skillet with a little olive oil.  Ya know, for my health.  Butter would be even better.

Soft and freshly boiled is fine, but that little bit of brown, crispy crust just puts them over the top.


So please, if you are attending the UCC Silent Auction tonight, bid some $$$ on my pierogies, because it’s for a good cause.



  • 3 C all purpose flour
  • 1 C water
  • 1 large egg
  • 1 tsp vegetable oil
  • 1 tsp salt

Potato Filling:

  • 1 1/2 lbs russet potatoes
  • 6 oz grated cheddar
  • 1 tbsp garlic salt


  1. Put flour in a large, shallow bowl, and make well in the center.  Add water, egg, oil, and salt.  Carefully beat together with a fork, not to disturb the flour.  Continue stirring, gradually incorporating flour until a soft dough forms
  2. Transfer dough to a floured surface and kneed about 8 minutes, or use a dough hook and kneeding setting on a stand mixer.
  3. Dump dough onto clean counter top.  Invert bowl over dough and let sit at room temperature for 1 hour.
  4. While dough stands, peel potatoes and cut into 1 inch pieces.  Boil potatoes about 8 minutes.  Drain, add cheese and garlic salt, and mash (feel free to use a stand mixer here too!).
  5. Let potatoes cool, and scoop with a cookie scoop to make uniform rounded balls.  Refrigerate until dough is ready.
  6. Half the dough, and roll out to 1/8 inch thick.  Cut 24 rounds with a floured cutter.
  7. Place a single round in the palm of your hand, add a potato ball in the center, and use your fingers to close the dough around the ball.  Pinch the edges firmly and seal completely.
  8. Freeze for 24 to 48 hours.  They can remain in the freezer for 3 months (if they last that long).
  9. When ready to eat, boil pierogies for 5 minutes or until they float.


Optional: drain and fry in a small amount of olive oil until a crust forms.