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Day 11: Junk Food Cookies

December 23, 2017

Welcome to Day 11: Junk Food Cookies!

If you haven’t decided what cookie to leave out for Santa yet, these should totally be it.

These cookies have A LOT going on in them. Which makes them perfect to keep Santa’s belly nice and jiggly.

I grant immunity to your bellies though!

These cookies have chocolate chips. They have peanut butter chips. They have kettle chips. And they have pretzels. They have all of the best junk!

The cookie base is pretty standard to a traditional chocolate chip cookie dough. We’re just adding in a bunch of extra things to help give us that salty/sweet balance that you all know I love so much.

Some important things to note about this dough. 1. Chill the dough for 30 minutes before baking. Don’t skip that step or your cookies will be kind of thinned out. We want to keep them nice and chunky and hearty. 2. Crush the chips and pretzels as fine as you can before they become crumbs. That’s the texture we’re going for. 3. This is a drop cookie. Don’t be tempted to roll the dough in to balls to try and make your cookies look uniform and pretty. The cookie will be too hard (in my opinion) if you do that. But, I like a softer cookie. We want a rustic look here, folks!

Set these out with a glass of milk (at least that part is healthy, right?), and Santa will be set for your whole neighborhood!

But, make sure you taste test them too for the sake of quality control, or course.

Here’s your recap of our previous cookie recipes:

Enjoy, put in the last little bit of effort to make sure you end up on the nice list, and let’s bake!


Junk Food Cookies

Serves: 48 cookies Print


  • 2 ¼ cups all purpose flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp cornstarch

  • 2 sticks (1 cup) unsalted butter, softened

  • ¾ cups brown sugar

  • ¾ cup granulated sugar

  • 1 tsp vanilla

  • 2 eggs

  • 1 cup milk chocolate chips

  • 1 cup peanut butter chips

  • 1 cup crushed plain kettle chips (About 2 cups whole chips)

  • 1 cup crushed pretzels (About 2 cups whole pretzels)


  1. In a medium bowl, mix the flour, baking soda, salt, and cornstarch with a fork to incorporate the ingredients.

  2. In a large bowl, cream the butter, both sugars, and vanilla with a hand mixer until combined and creamy. Add eggs one at a time, beating after adding each until smooth and fully combined.

  3. Add about 1/3 of the dry ingredients to the wet ingredients, and mix by hand with a long handled spoon until combined. Repeat until all of the dry mix has been used and the flour mix is fully incorporated. Add in the chocolate chips, peanut butter chips, crushed pretzels, and crushed chips, and mix just until combined. Chill the dough in the fridge for 30 mins.

  4. Preheat the oven to 375 degrees. On a large, ungreased cookie sheet, drop dough in rounded 1 tbsp portions spaced roughly 2 inches apart. Bake for 9-11 mins until the top and edges just start to turn golden brown. Remove from oven, and place on a cooling rack or foil lined table to cool.

Recipe notes:

*I like to mix cookies by hand. It's how I've always done it. Call it kitchen superstition. Feel free to use a stand mixer to mix up these cookies or to use the hand mixer up until the point of adding in the chocolate chips, peanut butter chips, kettle chips, and pretzels.

*To crush the potato chips, put the chips in a freezer bag, let out the air, and squeeze the bag with your hands. Measure the chips after they're crushed. To crush the pretzels, I like to do the same, but I beat them with a hammer to break them up in the bag.

*I prefer milk chocolate chips over semisweet chocolate chips to help sweeten a fairly savory cookie.

*It's tempting not to chill the dough, but it really does help keep the cookies from spreading like crazy. Use that time to wash your dishes and preheat the oven. 30 minutes is nothing!

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