All The Good Stuff Cookies

The other day we were at Sun Street Bakery for lunch & picked up two of Solveig's crisper cookies. We were lucky to get the last two that day. The cookies had pieces of pretzel, sugar cone & chocolate chips in them, I think. Matt & I both loved them & immediately started thinking about our own version because, you know, what if we go one day & they're sold out?!

I thought the base of the cookies should be the same as a chocolate chip cookie & Matt agreed. Then it was just about choosing the add-ins. I wanted pretzels for sure & Matt suggested potato chips for even more saltiness. Chocolate chips were the next item on my list but Matt said no, he wanted malted milk balls which should add enough chocolate. Lastly, we decided to add caramel bits.

The resulting cookie was a great mix of salty & sweet, crunchy & chewy. The only thing I would change is the caramels I used. I had an open bag of caramel chocolate swirl chips so, that's what got used. They were just not caramel enough (& really not good caramel either). Next time I'll use caramel bits or chop up some bigger caramels. I thought a little extra salt sprinkled on top would be good but Matt thought they had the perfect amount of saltiness.

All The Good Stuff Cookies
(adapted from the Original Toll House Cookie Recipe)

1 c + 2 T all purpose flour
1/2 t baking soda
1/2 t kosher salt
4 oz (1/2 c) unsalted butter, at room temp
6 T white sugar
6 T packed brown sugar
1/2 t vanilla
1 egg
1 1/2 c mix of malted milk balls, pretzels, potato chips & caramels (Malted Milk Balls cut into quarters, pretzels cut into 1/4" pieces, potato chips broken up & either caramel pieces or larger caramels cut up)

Preheat oven to 350 F.

Mix the flour, baking soda & salt together.

In a large mixing bowl cream the butter, sugars & vanilla together. Add the egg & beat in completely. Beat in the flour mixture in three additions. Stir in the candy, chips & pretzels.

Scoop 1 oz balls onto ungreased baking sheets (I got about 6 per sheet). Bake for 9 - 10 minutes until golden brown around the edges. Let cool on the cookie sheet for a few minutes before moving to a rack to cool completely. These are best eaten at room temperature instead of warm.

Makes 2 dozen.

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