Today’s #Cookie Monday guest post is from A Cookie Named Desire. I came across Amanda’s page a few weeks ago and knew I had to snatch her up for a #Cookie Monday post. I am so glad she agreed because these cookies look fantastic!
Take it away my friend,
Happy Monday! I know what you are thinking, “Who in the heck is this person who dares to put “Happy”and “Monday” in the same sentence together?” Welp, my name is Amanda and I blog over at A Cookie Named Desire and I am all about dessert and baking. I love fun and decadent desserts, but I also like to throw in a sophisticated edge here and there. I love cooking and baking from scratch and exploring all the delicious things life has to offer. Emily was kind enough to invite me over to share a cookie recipe with you and I could not be any more excited! Cookies are kind of my favorite thing (Hello, my blog is a Cookie Named Desire after all!) I decided to share with you, one of my favorite cookies ever. They are sweet and super salty and totally overloaded with deliciousness.
Get this: chocolate chip cookies stuffed with cocoa nibs, pretzels, potato chips, and buttery popcorn.
These cookies are basically the best junk-food dessert treat EVAH. It’s when you really want to chow down with a ton of snacks, but in a single, portable bite. I don’t know about you, but that’s kinda the story of my life.
They remind me a little bit of the compost cookies from Momufuku Milk Bar, but with a few different twists. These are actually a twist on my movie theater cookies I made for my own blog a while back where I used buttered popcorn as the basis of my chocolate chip cookies. I loved it so much, I just knew I had to use that concept again for you, but take it to a whole other level. I’ve got to tell you, these are epic.
I hope you enjoy the cookies, and maybe stop on over to A Cookie Named Desire and see what else I am baking up!
2 1/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cornstarch
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter room temperature
¾ cup semi-packed brown sugar
½ cup sugar
1 egg, plus 1 yolk
1 teaspoon vanilla extract
½ bag (about 3 cups) buttered popcorn
¾ cups crushed pretzels
¾ cup crushed ruffled potato chips
¾ cup mini chocolate chips
¼ cup cocoa nibs (optional, but recommended)
Preheat the oven to 350 degrees.Line two baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking soda, cornstarch, and salt together. Set aside.
In a mixer, beat the butter and both sugars together until light and fluffy. Add in the egg and yolk, then the vanilla.
Slowly add the flour mixture into the wet ingredients and mix until just combined.
Fold in the popcorn. It will seem as though it is an impossible task, but the popcorn will break down and incorporate into the dough. Fold in the remaining ingredients until incorporated.
Measure out the dough into one tablespoon balls and place on the baking sheet about an inch apart. Bake for about 8 – 9 minutes, or until a light golden brown.
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