Perfect Junk In Da Trunk Cookies

• Vegetarian

• Produce

  • 1/3 cup Peanuts

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1/2 cup Chocolate chips
  • 1 3/4 cup Flour
  • 1 Icing sugar - optional
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 1/3 cup Potato chips, plain
  • 1/3 cup Pretzels

• Drinks

  • 15 Malted milk balls

• Dairy

  • 3/4 cup Butter

• Desserts

  • 1/2 cup Butterscotch chips
  • 1/2 cup M & m's

Found on kitchendivas.com

Description

Directions

• Mix the flour and baking soda together in a small bowl, set aside.
• Using an electric mixer preferably beat the butter on medium speed for a minute or so. Add the sugars and salt and beat on medium for 5 minutes, scraping the bowl down occasionally. Add the egg and vanilla. Continue to blend. Add the flour mixture and beat on low, remembering to scrape down the bowl, until just combined – do not over mix.
• Add the chocolate chips, potato chips, pretzels, peanuts, malt balls and M&Ms. Stir until just blended.
• Shape the dough into approximately 2 inch round balls and place on a cookie sheet or large plate. Cover and refrigerate for at least 2 hours if not overnight.
• When ready to bake, pre-heat the oven to 350°F.
• Line two cookie sheets with parchment paper or put cooking spray on a foil lined baking sheet. Arrange the chilled dough balls about two inches apart on the lined cookie sheets. These cookies do not spread much at all. Flatten each dough ball slightly with your finger or a fork. Bake for approximately 12-15 minutes, or until the cookies are light golden brown. Let them cool on a rack if possible. Do not over cook – these cookies are better underdone than over. Dust with sifted icing sugar if doing so.
• This recipe has been adapted from Rachel Ray