Junk In Da Trunk

Bittersweet chocolate, crushed potato chips, pretzels, butterscotch morsels, malted milk balls, peanuts, brown sugar and plenty of butter make a whole lotta junk in the trunk.

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

2 1/2-inch cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1 3/4

    cups all-purpose flour

  • 3/4

    teaspoon baking soda

  • 1/2

    cup (1 stick) unsalted butter, at room temperature

  • 1/2

    cup (packed) dark brown sugar

  • 1/2

    cup granulated sugar

  • 3/4

    teaspoon kosher salt

  • 1

    extra-large egg, at room temperature

  • 1

    teaspoon vanilla bean paste or pure vanilla extract

  • 6

    ounces bittersweet chocolate (preferably Valrhona 70%), cut into 1/2-inch pieces

  • 1/3

    cup kettle-cooked potato chips, lightly crushed

  • 1/3

    cup salted pretzels, coarsely chopped

  • 1/3

    cup butterscotch morsels

  • 12

    malted milk balls, cut in half (about 1/3 cup)

  • 1/3

    cup salted peanuts (preferably Virginia), coarsely chopped

  • Coarse sea salt, for sprinkling

Directions

Sift together the flour and baking soda. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 to 2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not over-mix. Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don't be concerned if it seems like there is more junk than cookie dough. 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 and refrigerate for at least 1 hour until well chilled. The dough can also be covered and refrigerated overnight. Position the oven racks in the upper middle and lower middle of the oven, and preheat the over to 350°F. Line the baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches part 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. 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.

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