I found this recipe on one of my favorite food blogs, Food52. Named “Magical Marvelous Memorable Cookies” I was intrigued…Then I saw the ingredients list and I knew I had to make these cookies. If you have left over Halloween candy laying around- these cookies are perfect! Any kind of chocolate will do- these are fun to make because you can really add whatever you like. The result, amazingly crispy (almost like brittle) irresistible – you will eat the whole plate of cookies and much of the raw dough, cookies! ENJOY (I did!)
- 1 1/2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup granola (or other cereal)
- 1/2 cup crushed salted pretzel pieces (or other salty snack food)
- 1 cup semi-sweet chocolate chips, chopped chocolate candies, or small bar of good dark chocolate, chopped into chunks
- 1/2 cup chopped pecans or other nuts, optional (I didn’t add nuts because I used Snickers which already has peanuts)
- If you don’t add nuts you may want to add more cereal, snacks or chocolate to compensate
- You may want to add a little cinnamon, allspice, cardamom, or whatever your favorite spice is. I didn’t because I wanted the taste of the granola to come through
Heat the oven to 375. Line 2 large baking sheets with parchment paper or aluminum foil. Whisk flour baking powder, baking soda, and salt in medium bowl.
In another bowl, beat butter and sugars at medium-low speed (or hand whisk) until light and fluffy. Add egg and vanilla and beat on medium-low until fully incorporated. Scrape down the sides of the bowl with a rubber spatula.
Add Flour mixture and mix until smooth with a wooden spoon. Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed. (Restrain yourself from eating the the dough).
Scoop dough into balls, each about 1 1/2 tablespoons then roll between palms into balls (now its literally impossible not to eat the dough). Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet. (I did not follow this step exactly.. I tried to get more cookies on the sheet then recommended. These cookies spread A LOT, see picture below. Try to space cookies with plenty of space to bake so they do not stick together.) Freeze dough at least 20 minutes or refrigerate for one hour before baking.
Example of what not to do- add as many cookies as you can fit on the baking sheet.
Bake one sheet at time until cookies are deep golden brown about 13-15 minutes. Let them cool completely on the baking sheets before moving to wire rack. They will be fragile.
Whoops.. one solid cookie… Don’t worry the flavor wasn’t compromised. (I cut cookies apart before they cooled- if you wait until they are cool they will break)
These are even better once they are completely cooled and become crispy. They would be great crumbed over a bowl of ice cream or as is!
“They would be great crumbed over a bowl of ice cream” That is a GREAT idea for cookies that accidentally spread this way (which I’ve done with oatmeal raisin cookies before) 🙂
Oh nice… I could go for a few of those right now 🙂