Cream butter and sugars together until light and fluffy.
Beat in egg and vanilla just until incorporated.
Stir in flour and baking soda.
Stir in white chocolate, toffee bits, and pretzels.
Roll your dough into balls.
Roll the balls into the sparkling sugar, then place on cookie sheets.
Add a crack of sea salt and top with another pretzel or pretzel pieces.
Bake for 10-12 minutes.
Notes
A few tips to keep in mind with these cookies!
These are a uniquely crunchy cookie that still have a touch of chew to them because of the toffee. If you like them a little softer, eat just after they come out of the oven. SO GOOD.
A little underbaked is better than overbaked- they will continue to harden after you've pulled them from the oven.
Don't pack them into super tight, hard scoops of dough. Just lightly form and roll.
Only mix half of your pretzels into the dough- keep the rest back for adding to the top of the cookie before baking.
These will keep for up to three days in an airtight container.