Ingredients

The following ingredients have 14 Servings
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup superfine sugar (granulated is fine)
  • ½ cup light brown sugar
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup dark chocolate, chopped
  • ⅔ cup broken pretzels
  • ⅔ cup roughly crushed wavy potato chips
  • ⅔ cup rice krispies
  • ⅔ cup roughly chopped malt balls
  • ⅔ cup toffee chips
  • 2 tbsp sea salt flakes (for sprinkling)

Instruction

  • Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and becomes lightly browned. Remove from heat and cool completely.
  • Place both butters in a bowl and using an electric mixer (or stand mixer fitted with a paddle attachment), beat until light and fluffy.
  • Add both sugars and continue to beat together until light and fluffy.
  • Scrape down sides of the bowl, add molasses and vanilla and continue to beat together.
  • Beat in egg and egg yolk.
  • In another bowl whisk dry ingredients together.
  • Add dry ingredients to the butter mixture. Beat together until a dough comes together.
  • Fold in chopped chocolate, rice cereal, potato chips, pretzels, whoppers, and toffee bits until fully combined (you can also reserve a little of each mix-in to press onto the top of each cookie, before baking).
  • Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days. (If chilling dough overnight, allow dough to sit at room temperature for about 1 hour before scooping onto a baking sheet, so dough is still cold, but just soft enough to scoop)
  • Preheat oven to 350˚F.
  • Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart.
  • Press any extra mix-in into the tops of the cookie and then sprinkle cookies with sea salt flakes and bake for 12 to 14 minutes or until cookies are golden brown.
  • Cool cookies for 5 minutes before transferring to cooling rack.
  • Continue to cool cookies. Serve.