Everything Cookies
These extra-large, extra-delicious cookies are chock-full of treats like semi-sweet chocolate chunks, mini pretzels, toffee bits, and corn flakes.
Prep time:
Ingredients:
2 sticks unsalted butter, softened
1.25 cups packed dark-brown sugar
0.75 cup granulated sugar
1 teaspoon baking powder
0.75 teaspoon baking soda
1.5 teaspoons kosher salt (we use Diamond Crystal)
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2.75 cups unbleached all-purpose flour
1.5 cups flaked corn cereal, plus more for topping (optional)
8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional)
1 cup coarsely chopped mini pretzels, plus more for topping (optional)
0.5 cup toffee bits, such as Heath
Directions:
Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.
Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
Source: marthastewart.com
Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.
Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.
Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
