Everything But the Kitchen Sink
Today we’re making Halloween Party Cookies using everything but the kitchen sink! If you’ve ever heard this term for a recipe, it refers to the idea that you’re incorporating a little bit of every ingredient in your household…except the kitchen sink 😉
Snacks Galore
If you’re hosting a Halloween party or coming back from one, you’re usually left with a medley of snacks and candy. And let’s be honest, it’ll sit in our house for a few days (maybe months…or years) because we don’t want to “waste” it, but it all ends up in the trash at some point. To solve this issue, I decided to make these Halloween Party Cookies to use up those leftover snacks and turn them into something delicious!
Potato chips, pretzels, and Twix. These are snacks that all good Halloween parties have, and today we’re combining them into a cookie. Yep, you heard right. These cookies are a texture lover’s and sweet and savory lover’s dream.
Let’s Start the Party
We start with a regular chocolate chip cookie base, but instead of chocolate chips, we’re using all of our fun treats. The pretzels and potato chips can be very roughly crushed because they’ll break down into smaller pieces when they’re mixed into the dough. Once we mix in the pretzels and potato chips, we add in the Twix and M&m’s then the dough chills overnight.
The next day, we can scoop and bake! These cookies will probably spread into abnormal shapes seeing as it’s a very chunky dough. So you have two options: you can use a rubber spatula to push in the edges of the cookie to form a circle, or you can leave them as is if you want to play into the crazy monster Halloween aspect.
Regardless of their shape, these cookies taste fantastic! It may seem like there’s a lot going on, but I feel like that’s kind of the point of everything but the kitchen sink, right? You have buttery, sweet, salty, chewy, and crunchy. What more can you ask for in a cookie? Let me know if you try these cookies out, because I know they’ll be a hit!
Halloween Party Cookies
Ingredients
- 2 1/2 cups All Purpose Flour
- 1 1/2 tsp Kosher Salt
- 3/4 tsp Baking Soda
- 1/8 tsp Cinnamon
- 1 cup Unsalted Butter (melted)
- 1 1/4 cups Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 cup Roughly Chopped Twix (3/4 cup for mixing into the batter, 1/4 cup for topping)
- 1 cup Roughly Crushed Wavy Potato Chips (3/4 cup for mixing into the batter, 1/4 cup for topping)
- 1 cup Roughly Crushed Pretzels (3/4 cup for mixing into the batter, 1/4 cup for topping)
- 1 cup M&m's (3/4 cup for mixing into the batter, 1/4 cup for topping)
- Flakey Salt for Topping
Instructions
- Add the all purpose flour, kosher salt, baking soda, and cinnamon to a bowl. Mix with a whisk until the ingredients are evenly distributed.
- In the bowl of a stand mixer fitted with the paddle attachment, add in the melted butter, brown sugar, and granulated sugar. Mix on medium speed for about 1 minute until the mixture slightly lightens in color. While mixing on medium low speed, add in the eggs one at a time, making sure it's been fully incorporated before adding in the next. Then mix in the vanilla extract.
- Add in the bowl of dry ingredients. Mix on low speed until just combined then mix in 3/4 cup of the potato chips, 3/4 cup of the pretzels, 3/4 cup of the Twix, and 3/4 cup of the M&m's until the mix in's are evenly distributed throughout the dough. Remove the bowl from the stand mixer. Cover the bowl with plastic wrap and refrigerate the dough overnight.
- Preheat the oven to 375˚F. Line a few baking sheets with parchment paper. set aside.
- Scoop balls about 2 1/2 tablespoons in size. Roll them into uniform sized balls and place them onto the parchment lined baking sheet, spacing them 2 1/2 inches apart from each other. Use the remaining potato chips, pretzels, Twix, and M&m's to top each cookie ball.
- Bake the cookies in the oven for 13-15 minutes until the edges are golden brown and set but the center is still soft. When you remove the cookies from the oven, firmly tap the bottom of the baking sheet onto the surface so that the cookies crinkle and flatten. If your cookies spread into weird shapes, immediately use a rubber spatula to push in the edges of the cookies until it forms a circle. Sprinkle flakey salt on top. Allow the cookies to cool on the baking sheet for about 10 to 15 minutes before transferring to a wire rack to cool completely. Enjoy!
