- 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
Whisk together the 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 the 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 the flour mixture and beat on low speed until just combined – do not over mix.
Scrape down the sides of the bowl, then 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-size balls. Arrange the cookies on a plate or cookie sheet; cover and chill for at least 1 hour or up to 2 days.
When ready to bake, pre-heat the oven to 350°F.
Line two 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 the cookies in an airtight container at room temperature for up to 4 days. Reheat briefly in the microwave prior to serving, if desired.