Junk in Da Trunk Cookies
Get ready for a sweet and salty party: a rich and chewy chocolate chip cookie with potato chips, pretzels and Whoppers in the mix! The dough balls need to be chilled for at least an hour, so plan ahead. Adapted from a recipe from Baking Out Loud, by Hedy Goldsmith.
Ingredients
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1 stick butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 egg
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1/3 cup lightly crushed potato chips
- 1/3 cup coarsely chopped pretzels
- 12 malted milk balls, cut in half
Preparation
Whisk together the flour and baking soda in a small bowl; set aside.
Using an electric mixer with a paddle attachment, beat the butter on medium speed for a few minutes. Add the brown sugar, granulated sugar and salt and beat on medium-high for 5 minutes, scraping the bowl down occasionally. Add the egg and vanilla and beat until blended. Add the flour mixture and beat on low speed until just combined – do not over mix.
Scrape down the sides of the bowl, then add the chocolate chips, potato chips, pretzels and malted milk balls. Stir until just blended – the dough will be jam-packed with "junk" – don't worry, that's how it should be.
Shape the dough into approximately 2 1/2-3 tablespoon-size balls. Arrange the cookies on a plate or cookie sheet; cover and chill for at least 1 hour or up to 2 days.
When ready to bake, pre-heat the oven to 350°F.
Line two cookie sheets with parchment paper and arrange the chilled dough balls about two inches apart on the lined cookie sheets. Flatten each dough ball slightly. Bake for 11-15 minutes, or until the cookies are light golden brown. Do not over cook – these cookies are better underdone than over.
Cool and store the cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in the microwave prior to serving, if desired.
