Rockstar Cookie

This sweet and salty Rockstar Cookie is loaded with milk chocolate chips, semi-sweet chunks, crunchy pretzels, buttery toffee bits, with sea salt on top.

Course Dessert

Cuisine American

Keyword Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings regular-sized cookies (18 bakery-sized cookies)

Calories 295kcal

Author Kathleen

Ingredients

1 cup butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chunks
3/4 cup crushed pretzels
3/4 cup toffee bits
sea salt for garnish

US Customary - Metric

Instructions

Preheat oven to 350°F (177ºC) and prepare cookie sheets with parchment paper
In a large bowl add your butter (1 cup), brown sugar (1 cup), and granulated sugar (1/2 cup), and cream them together with a hand mixer for about 1-2 minutes until light and smooth. Add your egg (1) and vanilla (1 teaspoon) and mix for another minute.
Add your baking soda (1 teaspoon) and salt (1/2 teaspoon) to your flour measuring cup and whisk together. Add the flour (2 1/4 cups) to your butter mixture and stir in with a wooden spoon until the flour is about halfway mixed in. Add in your chocolate chips (1 cup), chocolate chunks (1 cup), pretzels (3/4 cup) and toffee bits (3/4 cup), and mix in with a wooden spoon just until flour disappears and mix-ins are evenly distributed. It takes a little muscle, but keep going until they're all in there, you will be thankful.
Scoop your cookies onto the cookie sheet with a cookie scoop or an ice cream scoop for larger cookies. Press your cookie ball down a little, about half way, to encourage it to flatten out while baking. Bake in your preheated oven for about 9-11 minutes, a minute or two more if they are large sized cookies. Remove from the oven and allow to cool on the cookie sheet for a few minutes to set then transfer to a wire rack to cool completely. Enjoy!!

Notes

Add mix-ins before the flour fully disappears.
This keeps the dough from being overmixed, which is especially important with such a thick, loaded cookie. The dough will feel stiff — that’s exactly what you want.
Don’t skip pressing the cookie dough balls.
Because these cookies are so full of mix-ins, they need a little nudge to flatten properly. Pressing them halfway down ensures they bake up perfectly.
Use that wooden spoon!
Switching away from the mixer gives you better control, helping the cookies stay tender and avoiding overworking the dough.
Let them cool on the baking sheet.
A brief rest allows the structure to set so the cookies stay intact instead of breaking apart when transferred.
Freeze for future you.
These freeze beautifully — scoop, flatten slightly, flash-freeze, and store. Just bake straight from frozen, adding 1–2 minutes

Nutrition