The Perfect Cookie
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Why You'll Love This Recipe:
1. These cookies are the perfect combination of sweet and salty, and crunchy and chewy.
2. This is a one bowl, easy to follow recipe!
3. It's easy to keep the base recipe and play with the "extra" ingredients!
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Ingredients
- 1 cup baking peanut butter cups
- 1 cup semi sweet chocolate chips
- 3/4 cup crushed pretzels
- 3/4 cup skor bits
- 1 cup salted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- sea salt for garnish
Directions
- Preheat the oven to 350°.
- Measure out the baking peanut butter cups, semi sweet chocolate chips, crushed pretzels and skor bits into a bowl. Set aside.
- In a bowl, cream together the butter and sugars until smooth. This will take a few minutes.
- Scrape the sides of the bowl and mix in the egg and vanilla.
- Once completely combined, add in the flour, baking soda and salt.
- Start mixing slowly, once the flour mixture is fully incorporated into the dough, fold in the baking peanut butter cups, semi sweet chocolate chips, crushed pretzels and skor bits. Avoid over mixing.
- Measure out the dough into 1/3 cup portions for each cookie. (I can typically fit 6 cookies/tray) Loosely gather the dough together in the shape of the scoop leaving the top rough for texture. Avoid packing the dough together tightly.
- Sprinkle the rough sea salt on top of the dough mounds before putting in the oven. I like to gently tap the salt down to make sure it sticks to the top of the cookie.
- Bake at 350° for 14-16 minutes, or until the cookie dough has spread and the edges are turning golden brown.
- Allow the cookies to cool on the pan for 20 minutes.
Extra Tips:
- When you take the cookies out of the oven, use the back of a metal spatula to push the edges of the cookie towards the center, creating a circle!
- Do not refrigerate these cookies, they will turn hard.
- Freezer friendly. Although I dare you not to eat the whole batch :)