Junk Food Cookies
Get ready to satisfy your deepest cravings with Junk Food Cookies—a bold, sweet-and-salty treat that combines all your favorite snack-time indulgences into one irresistible dessert. These chewy, golden-brown cookies are packed with crushed ruffled potato chips, mini pretzels, chocolate candies, semi-sweet chocolate chips, and gooey mini marshmallows, creating a playful medley of flavors and textures. With a quick 20-minute prep time and a bake time of just 12 minutes, these cookies are perfect for parties, movie nights, or whenever a craving strikes. Whether you're a fan of chocolatey sweetness, buttery crunch, or salty bite, these cookies have it all. Get ready to wow your taste buds and your guests with this ultimate cookie mash-up!
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup ruffled potato chips (crushed)
- 1 cup mini pretzels (crushed)
- 1 cup chocolate candies (e.g., M&M's)
- 1 cup semi-sweet chocolate chips
- 0.5 cup mini marshmallows
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not over-mix.
Gently fold in the crushed potato chips, crushed pretzels, chocolate candies, chocolate chips, and mini marshmallows until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and set. The centers may still look slightly soft; they'll firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days—if they last that long!
Nutrition Facts
Calories |
7148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 191.6 g | 958% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 993.2 g | 361% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 561.2 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 532 mg | 41% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
