Irresistibly Chewy SunButter Toffee Pretzel Cookies: The Ultimate Sweet & Salty Allergy-Friendly Treat
We’re thrilled to share this incredible recipe for SunButter Toffee Pretzel Cookies, brought to you with the generous support of SunButter®. As always, the opinions and culinary creativity expressed here are 100% our own, ensuring you get an authentic and delicious experience!
Prepare your taste buds for an unforgettable journey with these SunButter Toffee Pretzel Cookies! They strike the perfect balance between sweet and salty, creating a truly irresistible treat. Each cookie boasts a wonderfully chewy texture, a hallmark of decadent cookie perfection. Every bite is an adventure, jam-packed with generous amounts of rich chocolate chips, buttery toffee bits for a caramel-like sweetness, and crunchy chopped pretzels that deliver that delightful salty surprise and textural contrast. These cookies aren’t just a dessert; they’re a celebration of flavor and texture, meticulously crafted for ultimate enjoyment.
WHAT IS SUNBUTTER? Exploring This Allergy-Friendly Powerhouse
For those who may be unfamiliar with SunButter or haven’t yet had the pleasure of experiencing its unique taste and benefits, let us introduce you to this remarkable spread. SunButter is a delicious, creamy butter made from roasted sunflower seeds. It stands out as an excellent, wholesome, and safe alternative to traditional nut butters, making it a staple for anyone managing nut allergies or sensitivities, or simply looking to diversify their diet with healthier options.
Beyond its allergy-friendly nature, SunButter is a nutritional powerhouse. Each serving boasts 7g of protein, contributing significantly to daily dietary needs. It’s also packed with essential vitamins and minerals, including Vitamin E, magnesium, phosphorus, zinc, and iron, all crucial for overall health and well-being. What’s more, SunButter contains absolutely no trans-fat and typically has less saturated fat compared to many almond butters, offering a heart-healthy choice. Its rich, slightly earthy, and subtly sweet flavor makes it incredibly versatile, perfect for spreading on toast, adding to smoothies, or, as you’ll discover in this recipe, baking into extraordinary desserts.
If these SunButter Toffee Pretzel Cookies pique your interest, you’ll be thrilled to explore more of what SunButter can do! Dive into other innovative and delicious recipes like our SunButter Milk Chocolate Cream Puffs, the rich and indulgent SunButter Salted Caramel Cheesecake, and the delightful SunButter Banana Layer Cake. These recipes showcase the incredible versatility of SunButter, proving it can elevate any dish from breakfast to dessert, all while catering to allergy concerns.
HOW TO MAKE THE SunButter Toffee Pretzel Cookies: A Step-by-Step Guide
Creating these delectable SunButter Toffee Pretzel Cookies is a straightforward and rewarding process. Follow these detailed steps to achieve perfect, chewy, sweet, and salty treats every time.
1. Prepare Your Dry Ingredients and Oven: Before you begin mixing, ensure your oven is preheated to 350°F (175°C) and that you have 3 baking sheets lined with parchment paper. In a medium to large bowl, combine your all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients thoroughly to ensure that the leavening agents and salt are evenly distributed throughout the flour. This step is crucial for consistent rising and flavor in your cookies. Set this mixture aside.
2. Cream Wet Ingredients: In a separate, large mixing bowl, add the melted unsalted butter, creamy Natural SunButter, dark brown sugar, and white granulated sugar. Using a hand mixer (or stand mixer with paddle attachment), beat this mixture on medium speed until it is smooth, creamy, and well combined. This process incorporates air, which contributes to the cookies’ light yet chewy texture. Ensure there are no lumps of sugar remaining, and the mixture is uniform in color and consistency.
3. Incorporate Eggs and Vanilla: Next, add your large eggs and the pure vanilla extract to the creamed mixture. Continue to beat with your hand mixer until these ingredients are fully incorporated. The mixture should appear cohesive and slightly lighter in color. Remember to periodically scrape down the sides of the bowl with a spatula to ensure all ingredients are fully integrated and nothing is sticking to the bottom or sides.
4. Combine Dry and Wet Mixtures: Gradually add the reserved dry ingredient mixture into the large bowl containing the wet ingredients. Mix on the lowest speed possible with your hand mixer until just combined. It is paramount not to overmix at this stage; overmixing develops gluten in the flour, which can lead to tough, dry cookies. Stop mixing as soon as you no longer see streaks of dry flour, again scraping down the sides to catch any unmixed bits.
5. Fold in the Flavorful Add-ins: Now comes the fun part! Gently fold in your chocolate chips, toffee bits, and roughly chopped pretzels using a sturdy spatula. Mix lightly until these delicious inclusions are evenly dispersed throughout the cookie dough. Be careful not to crush the pretzels too much during this step, as their crunchy texture is a key component of these cookies.
6. Scoop, Chill (Optional, but Recommended), Then Bake: Using a cookie scoop or your hands, form the dough into uniform balls, approximately 2 tablespoons each. Place these dough balls evenly onto your prepared baking sheets, leaving enough space for them to spread (we recommend 6 cookies per sheet). For a thicker, chewier cookie, we highly recommend refrigerating the scooped dough for at least 30-60 minutes. This chilling period helps the fats solidify, preventing excessive spreading during baking. Once chilled (or immediately if you prefer thinner cookies), place the baking sheets into your preheated oven and bake for 11-12 minutes. The cookies are ready when their edges are golden brown and set, but the centers still look slightly soft and gooey. This will result in that coveted chewy texture.
Refrigerating the Cookie Dough: A Secret to Perfection
While refrigerating these cookie dough balls is completely optional, it’s a step highly recommended for those who appreciate a thicker, chewier cookie with enhanced flavor. If your preference leans towards a flatter, crispier cookie, feel free to skip the refrigeration step and bake immediately. However, if you desire cookies that are wonderfully thick, soft, and substantial, a chill in the fridge is definitely in order.
The science behind chilling cookie dough is simple yet effective. When dough is refrigerated, the fats (butter and SunButter) solidify. This slows down the spreading process of the cookies in the oven, allowing them to bake up taller and thicker. Furthermore, chilling the dough gives the ingredients more time to meld together, resulting in a more complex and developed flavor profile. Even a short 30-60 minute stint in the refrigerator can make a significant difference, though you can chill the dough for up to 24-48 hours for even richer flavors and minimal spread. Just make sure to cover the dough to prevent it from drying out.
THE RIGHT AMOUNT OF FLOUR: Precision for Perfect Texture
Achieving the ideal texture in your SunButter Toffee Pretzel Cookies—that perfect balance of chewy and tender—is heavily reliant on using the correct amount of flour. This seemingly small detail can dramatically alter the outcome of your baking. Too much flour will lead to cookies that are tough, dry, and crumbly, lacking the desirable chewiness. Conversely, too little flour will result in cookies that spread excessively, becoming thin, greasy, and without proper structure.
The most accurate way to ensure you’re using the perfect amount of flour is by weighing it with a kitchen scale. Volumetric measurements (using measuring cups) of flour can be notoriously inaccurate, sometimes over-measuring by as much as 100%! This means you could inadvertently be adding double the required flour, leading to those disappointing dry and tough cookies we all want to avoid. Measuring flour by weight eliminates this variability, guaranteeing that your cookies will be perfectly chewy and tender every single time you bake them, providing consistent and delicious results.
If you do not own a kitchen scale, fear not, you can still achieve reasonable accuracy with proper volumetric measuring practices. The key is to avoid compacting the flour. To measure flour correctly without a scale, first fluff the flour in its bag or container with a spoon. Then, use that same spoon to lightly scoop the flour into your measuring cup until it’s overflowing. Do not pack the flour down, and do not scoop directly from the bag with the measuring cup, as this compresses the flour. Finally, use a straight edge (like the back of a knife or a ruler) to level off the excess flour from the top of the cup. This method helps to ensure you’re getting as close as possible to the intended weight, leading to better baking outcomes for your SunButter Toffee Pretzel Cookies.
The Fascinating Green Reaction: Sunflower Oil + Baking Soda
When you slice into your freshly baked SunButter Toffee Pretzel Cookies, you might notice something a little unexpected: the insides may have a slight greenish tint. Don’t be alarmed! This is a completely normal and harmless occurrence, and it’s actually quite fascinating. This phenomenon is due to a natural chemical reaction between the chlorophyll present in sunflower seeds (and thus in SunButter) and baking soda (sodium bicarbonate) when exposed to heat during the baking process.
Chlorophyll, the pigment that gives plants their green color, is naturally abundant in sunflower seeds. When this chlorophyll interacts with the alkaline baking soda at high temperatures, it undergoes a transformation, causing it to oxidize and sometimes turn a muted green color. It’s similar to how some vegetables can change color when cooked with certain ingredients. This reaction is purely aesthetic and has absolutely no impact on the taste, texture, or safety of your delicious cookies. So, if you observe some or all of your SunButter Toffee Pretzel Cookies exhibiting green interiors, rest assured that this is simply the science of baking at play, and they are perfectly wonderful to enjoy!
Why You’ll Adore These SunButter Toffee Pretzel Cookies
These aren’t just any cookies; they are a symphony of flavors and textures designed to delight every palate. Each bite offers a harmonious blend of sweet, salty, chewy, and crunchy elements that will make them an instant favorite. The creamy, slightly nutty flavor of SunButter forms a perfect base, providing a unique depth that stands out from traditional cookie recipes. Paired with rich, melty chocolate chips, buttery toffee bits that deliver a delightful chewiness and caramel notes, and the irresistible crunch of salty pretzels, these cookies truly have it all. They are the ideal treat for satisfying any craving, offering a complex yet comforting experience that’s hard to beat.
Tips for Baking Success
To ensure your SunButter Toffee Pretzel Cookies turn out absolutely perfect, keep these expert tips in mind:
- Accurate Measurement is Key: As emphasized, weighing your flour is the best practice. For other ingredients, use proper measuring techniques. Precision leads to consistent results.
- Don’t Overmix the Dough: Once the flour is added, mix only until just combined. Overmixing develops gluten, resulting in tougher cookies.
- Chill for Chewier Cookies: While optional, chilling the dough for at least 30-60 minutes significantly enhances the texture, making the cookies thicker and chewier. It also allows flavors to deepen.
- Uniform Cookie Size: Use a cookie scoop to ensure all your cookies are roughly the same size. This promotes even baking, so no cookie is under or overdone.
- Know Your Oven: Oven temperatures can vary. If your cookies are consistently baking too fast or too slow, consider using an oven thermometer to verify its accuracy.
- Cooling Properly: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking.
Creative Variations & Storage Solutions
While this recipe is stellar as is, don’t hesitate to experiment with variations to suit your taste or what you have on hand:
- Chocolate Choices: Feel free to swap milk chocolate chips for dark chocolate, semi-sweet, or even white chocolate chips for a different flavor profile. Chocolate chunks can also add a delightful gooey texture.
- Toffee Twists: Instead of traditional toffee bits, try Heath bar bits for a slightly different crunch and chocolatey element.
- Pretzel Perfection: Any type of pretzel will work – mini twists, sticks, or even gluten-free pretzels for those with dietary restrictions. Ensure they are roughly chopped to distribute well throughout the dough.
- Extra Add-ins: If nut allergies aren’t a concern, a handful of chopped peanuts or pecans could add another layer of flavor. Sprinkles can also be added for a festive touch!
Storage Instructions: Once completely cooled, store your SunButter Toffee Pretzel Cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, the baked cookies can be frozen for up to 3 months. Simply place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before enjoying. You can also freeze scooped cookie dough balls; place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
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SunButter Toffee Pretzel Cookies
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Ingredients
- 2½ cups + 1 tbsp (310g) All Purpose Flour,, measured correctly (see above for best practices)
- ¾ tsp Baking Soda
- ¾ tsp Baking Powder
- 1 tsp Salt
- ½ cup (114g) Unsalted Butter,, melted
- ½ cup (120g) Natural SunButter
- ¾ cup (165g) Dark Brown Sugar
- ¾ cup (150g) White Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup (200g) Chocolate Chips
- ½ cup (120g) Toffee Bits
- ½ cup (25g) Roughly Chopped Pretzels
Instructions
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Preheat oven to 350°F (175°C) and prepare 3 baking sheets by lining them with parchment paper. In a medium to large sized bowl, add in your all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution, then set this bowl aside.
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In a separate large mixing bowl, combine the melted butter, Natural SunButter, dark brown sugar, and white granulated sugar. Using a hand mixer (or a stand mixer with the paddle attachment), beat the mixture until it is fully combined, creamy, and smooth. Ensure there are no sugar lumps and the consistency is uniform.
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Add the eggs and vanilla extract to the wet mixture, then beat again until they are well-combined and thoroughly integrated. Remember to periodically scrape down the sides and bottom of the bowl with a spatula to ensure everything is mixed. Now, gradually add the whisked flour mixture into the large bowl. Mix on a low speed until the dry ingredients are just combined with the wet, being careful not to overmix. Stop as soon as no dry streaks of flour are visible. Finally, fold in the chocolate chips, toffee bits, and roughly chopped pretzels using a spatula until they are evenly dispersed throughout the cookie dough.
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Using your hands or a cookie scoop, portion out the cookie dough into balls, each about 2 tablespoons in size. Place all the scooped cookies evenly onto your prepared baking sheets, ensuring adequate space between each (we recommend 6 cookies per sheet). For a thicker, chewier cookie, place the baking sheets into the fridge to cool for 30-60 minutes before baking. Then, transfer the cookies into the preheated oven and bake for 11-12 minutes, or until the edges are golden and set, and the centers appear slightly soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.