“Junk in da Trunk” Cookies

Makes 16 (2?-inch) cookies Start to Finish: 1 hour 45 minutes (includes chilling time)
1¾ cups all-purpose flour¾ teaspoon baking soda

½ cup (1 stick) unsalted butter, at room temperature

½ cup packed dark brown sugar

½ cup granulated sugar

¾ teaspoon kosher salt

1 extra-large egg, at room temperature

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, cut into ½-inch pieces

12 malted milk balls, halved (about ⅓ cup)

⅓ cup butterscotch chips

⅓ cup salted peanuts, coarsely chopped

⅓ cup lightly crushed kettle-cooked potato chips

⅓ cup coarsely chopped salted pretzel twists

Coarse sea salt, for sprinkling

1. In a small bowl, sift the flour with the baking soda. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft and smooth, about 3 minutes. Add the brown sugar, granulated sugar and salt, then beat at medium-high speed, scraping down the side of the bowl with a rubber spatula as needed, until light and fluffy, about 5 minutes.

3. Add the egg and vanilla; beat until just combined, about 1 minute. Add the flour mixture and beat at low speed until just combined, about 1 minute. Using a rubber spatula, scrape down the side of the bowl.

4. Add the chocolate, malted milk balls, butterscotch chips, peanuts, potato chips and pretzels. Stir until just blended. (Don’t be concerned if it looks like there’s more “junk” than cookie dough in the bowl.)

5. Using a 3-tablespoon ice-cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet. Cover the plate with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 2 days.

6. Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350°. Line two baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a pinch of the sea salt.

7. Bake the cookies for about 12 minutes, rotating the baking sheets halfway through, or until light golden brown. Transfer the baking sheets to wire racks and let the cookies cool slightly before serving.


About jeninflorida

I love to write and share
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