Ingredients
Method
- In a large mixing bowl, cream the butter and both sugars with an electric mixer until light and fluffy, about 3 minutes. Add in the vanilla extract and mix. Add one egg at a time and mix until combined.
- In another bowl, mix together the flour, baking soda, baking powder and salt.
- Add the dry mixture to the wet mixture in 2 batches, mixing just until combined.
- Mix in the pretzels, potato chips, caramel pieces, chocolate chunks, peanuts, M&Ms and sprinkles.
- Cover the dough and chill in the refrigerator for 1 hour.
- Preheat the oven to 350˚F and line two baking sheets with parchment paper.
- Use a medium (~2 tablespoon) cookie scoop to portion the dough onto the baking sheets, leaving about 2 inches between each cookie.
- Optional: press a few extra toppings on top of each cookie. This isn't necessary, but makes them look extra pretty. (Note: if adding extra caramels, only place in the center of the cookie.)
- Bake for 13-16 minutes, until light golden brown. Remove from the oven and let cool for a few minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
Notes
We use our Zwilling XTEND Cordless Hand Mixer for this recipe!
Storage: Keep these stored in an airtight container at room temperature for 3-4 days.
You can also freeze the baked cookies between layers of parchment paper to prevent sticking. Freeze for up to 6 months, and defrost overnight at room temperature.
Chilling cookie dough results in a more flavorful, thicker and chewier cookie. It also prevents the dough from spreading too much in the oven. It will definitely result in a better taste and texture, but if you're short on time, don't stress if you can't make it a full hour.