Emily Wyckoff

Junk in Da Trunk Cookies

When I first starting baking, your standard chocolate chip cookie or classic brownie was more than enough for me. As I have continued on my baking journey, I have delved deeper and deeper into different kinds of recipes. Classic recipes are my favorite – think lemon squares, oatmeal cookies, blondies, red velvet cupcakes. I went through a cake phase (I subsequently realized not my strong suit), a cream puff/eclair stage, muffin madness, a cheesecake binge, the list goes on.

I’ve noticed that the current trend in baking is recreating childhood treats in your kitchen – homemade twinkies, ho-hos, cream filled frosted cupcakes. My friend gave me this cookbook for Christmas – “Baking Out Loud” by Hedy Goldsmith – which features many of these recipes. I have made a few but this cookie recipe is my favorite so far. It’s a sweet and salty party – a rich and chewy chocolate chip cookie with potato chips, pretzels and whoppers in the mix. Insane but it works. The dough balls need to be chilled for at least an hour so plan ahead.

Junk in Da Trunk Cookies (adapted from a recipe from “Baking Out Loud” by Hedy Goldsmith)

(Click here for printable recipe)

Ingredients

1 3/4 cups flour

3/4 teaspoon baking soda

1 stick butter, softened

1/2 cup packed brown sugar

1/2 cup sugar

1 teaspoon kosher salt

1 egg

1 teaspoon vanilla

1 cup chocolate chips

1/3 cup lightly crushed potato chips

1/3 cup coarsely chopped pretzels

12 malted milk balls, cut in half

Directions

Whisk together flour and baking soda in a small bowl, set aside. Using an electric mixer with a paddle attachment, beat the butter on medium speed for a few minutes. Add brown sugar, granulated sugar, and salt and beat on medium high for 5 minutes, scraping the bowl down occasionally. Add the egg and vanilla and beat until blended. Add flour mixture and beat on low speed until just combined – do not over mix.

Scrape down the sides of the bowl, add the chocolate chips, potato chips, pretzels, and malted milk balls. Stir until just blended – the dough will be jam-packed with “junk” – don’t worry, that’s how it should be.

Shape the dough into approximately 2 1/2-3 tablespoon-sized balls, arrange on a plate or cookie sheet, cover and chill for at least one hour or up to 2 days.

When ready to bake, preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and arrange the chilled dough balls about two inches apart on the lined cookie sheets. Flatten each dough ball slightly. Bake for 11 – 15 minutes, or until the cookies are light golden brown. Do not over cook – these cookies are better underdone than over. Cool and store cookies in airtight container at room temp for up to 4 days. Reheat briefly in microwave prior to serving if desired.


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