I had different intentions for these cookies but I sorta lost my focus in the store. Before I knew it, I was walking out of the store with a hodge podge of things that sorta made sense together? But, I soon learned, that if you bake most things together with flour and butter, then it definitely makes sense. Life lesson!
I think my favorite part of the cookie is the Snow Caps. I originally wanted the mini Snow Caps but the big ones were on sale and saving money trumps everything else ever for me in life so I opted for the big ones. What a happy happy mistake. They created the most delightful pockets of gooey dark chocolate. Tah' die for.
And we're all on board with potato chips in cookies right? It's like, so last year. So if you haven't tried it then get with it people! It's not like I'm asking you to use a BBQ Potato Chip or something. Regular potato chips just add a crunchy salty kick. Speaking of kicks:
I had to.
Anywayzzz, these cookies are really what you make of them. I like a little bit of everything so I have pretty much a little bit of everything in there. But if you've got a favorite candy, swap it in! Make happy mistakes!
Here's the recipe!
Junk Food Cookies
Yields approximately 18 cookies
2 cups plus 2 tablespoons flour
1/2 teaspoons baking soda
1/2 tsp salt
12 tablespoons of unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
3/4 cup crushed potato chips
1/3 cup chocolate covered peanuts
1/3 cup crushed pretzels
1/2 cup mini peanut butter cups
1/3 cup Snow Caps
1. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicon mat. Set aside.
2. Mix the flour, baking soda, and salt in a medium bowl and set aside. In another bowl, whisk the butter and sugars until the sugar is dissolved and the mixture is glossy. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms (it may look crumbly at first, but it will come together) Fold in the chips, pretzels, peanuts, peanut butter cups and snow caps.
3. Scoop dough, about 2 tablespoons in size, and place on baking sheet, leaving about 2 inches between cookies. Bake for 12-15 minutes or until the edges are slightly brown. The centers should be soft and look slightly underdone. Do not over bake! Let cool about 3-5 minutes on the cookie sheet before transfering to a wire rack to cool completely.