The best thing that has ever happened to civilization: the bed. Every night, once my kids are bathed and in their own beds, I feel a calm sense of satisfaction overtake me that another day has passed and that I can finally be reunited with my true love. Yes, my feelings for my bed are that strong.
And I feel almost the same, but not quite, about salty sweet treats. When salted caramel burst onto the food scene a few years back, I couldn’t get enough. I still can’t, but my brain has adjusted a little more. Back in those days, it was hard to find salted caramel anything. Now you can’t turn around without it smacking you in the face with its coy deliciousness.
Now, today’s cookies are not salted caramel. But you can get excited anyway! In honor of the Super Bowl, I decided to make a cookie that would please salt and sugar cravers alike. So instead of the usual chocolate chips or what-have-you, these cookies are filled with potato chips, pretzels, and peanut butter M & Ms!
As a die-hard sugar craver whose blood pressure is pretty dang low, I don’t gravitate naturally toward salt. In fact, my doctor has told me to put salt on everything, even my cereal (gross), to bring up my blood pressure. I don’t want to. Salt is not my thing. But when it’s paired with sugar, it suddenly becomes irresistible. So you can imagine what these cookies did to me.
If you’ve ever had a chocolate-dipped potato chip or pretzel, just add a soft, thick cookie to the equation. And the M & Ms, of course. That should give you some idea of what these babies can do.
Now, you can’t be impatient when you’re making these cookies. You have to let the dough chill overnight. Don’t worry: the potato chips and pretzels will bake up just fine. You want mounds of dough pillowing your mix-ins, not a flat pancake of cookie. It’s worth the wait!
This Sunday, I’ll be ignoring the game (see Wednesday’s post if you wanna know why) while I focus on game-day food. But when the game’s over and my kids are in bed, I’m heading to my own bed with these cookies. Sounds like the perfect ending to another Sunday!
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, firmly packed
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
2 and 1/4 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
10-ish potato chips, broken into pieces (use plain potato chips)
6-8 pretzels, broken into pieces
3/4 cup peanut butter M & Ms
- Combine the melted butter, brown sugar, and white sugar together until the mixture is smooth. Stir in the egg and the egg yolk, incorporating both fully. Finally, add the vanilla.
- In a small bowl, combine the dry ingredients. Add the mixture to the wet ingredients and mix well. Add the potato chips, pretzels, and peanut butter M & Ms. Mix gently until they are well incorporated into the batter.
- Cover the dough and chill overnight.
- When you're ready to bake, preheat the oven to 350. Line cookie sheets with silicone baking mats or parchment paper.
- Using about 1 and 1/2 tablespoons of dough, form tall mounds and place them about 2 inches apart on your cookie sheets. Bake for 11-12 minutes. Do not leave them in any longer!
- Cool cookies completely. Store in an airtight container. NOTE: Cookies are MUCH better on the second day!