Chewy, Chunky, Sweet + Salty Smorgasbord Cookies

Smorgasbord Cookies are the ultimate chewy, chocolate chip cookies, packed with additional sweet and salty mix-ins for a smorgasbord of flavor.

Calling all cookie lovers, I have a chewy and chunky chocolate chip cookie that’s irresistible!

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This Smorgasbord Cookie recipe is from Back in the Day Bakery Made with Love.

Look at the sweet and salty mix-ins in these cookies. . .

In addition to chocolate chip morsels, there are butterscotch and white chocolate chips, chopped pecans, mini pretzels and ruffled potato chips!

Smorgasbord Cookies, makes about 24

INGREDIENTS

2 1/2 cups unbleached all purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoons fine sea salt

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 cup packed light brown sugar

1 tablespoon molasses

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 cup semisweet chocolate chunks (I used dark chocolate morsels)

3/4 cup white chocolate chips

3/4 cup butterscotch chips

1 cup chopped pecans (or walnuts)

2 cups ruffled potato chips

1 cup mini pretzels

METHOD

Line two cookie sheets with parchment.

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, both sugars, the molasses, and vanilla on medium-high speed for 2 to 3 minutes. Add the eggs and beat for 5 to 7 minutes, until very light and fluffy.

Turn the mixer speed down to low and add the dry ingredients in thirds, beating until combined. With the mixer running, one at a time, add the chocolate chunks, white chocolate chips, butterscotch chips and nuts. Add pretzels and then potato chips, last, so they stay in large chunky pieces.

Use a large ice cream scoop or a 1/4 cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between them to allow for spreading. Lightly flatten each cookie slightly. Cover the cookie sheets with plastic wrap and refrigerate for at least 30 minutes, or for up to 3 days, before baking.

Position the racks in the middle and lower third of the oven and preheat the oven to 350°F. Bake cookies for 15 to 18 minutes, rotating the pans halfway through the baking time, until the edges are golden brown. Let the cookies cool completely on a wire rack.

Store cookies in an airtight container at room temperature. For best flavor, enjoy within 3 days.

Notes: I used a 50mm/3 T cookie scoop and got 33 cookies. Reduce baking time if using a smaller scoop.

I used Snyder’s Of Hanover Itty Bitty Mini Pretzels (about the size of a quarter) and kept them whole, if you used larger pretzels, break into pieces.

Print Recipe

Chewy, Chunky, Sweet + Salty Smorgasbord Cookies

Smorgasbord Cookies are the ultimate chewy, chocolate chip cookies, packed with additional sweet and salty mix-ins for a smorgasbord of flavor.

Prep Time1 hour hr

Cook Time15 minutes mins

Course: Dessert

Cuisine: American

Keyword: butterscotch chips, chocolate chip, cookies, potato chip, salty, walnuts

Servings: 24

Ingredients

• 2 1/2 cups unbleached all purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons fine sea salt
• 1/2 pound 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon molasses
• 1 teaspoon pure vanilla extract
• 2 large eggs at room temperature
• 1 cup semisweet chocolate chunks I used dark chocolate morsels
• 3/4 cup white chocolate chips
• 3/4 cup butterscotch chips
• 1 cup chopped walnuts I used pecans
• 2 cups ruffled potato chips
• 1 cup mini pretzels

Instructions

• Line two cookie sheets with parchment.
• In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, both sugars, the molasses, and vanilla on medium-high speed for 2 to 3 minutes. Add the eggs and beat for 5 to 7 minutes, until very light and fluffy.
• Turn the mixer speed down to low and add the dry ingredients in thirds, beating until combined. With the mixer running, one at a time, add the chocolate chunks, white chocolate chips, butterscotch chips and nuts. Add pretzels and finally potato chips at the end so they stay in large chunky pieces.
• Use a large ice cream scoop or a 1/4 cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between them to allow for spreading. Lightly flatten each cookie slightly.. Cover the cookie sheets with plastic wrap and refrigerate for at least 30 minutes, or for up to 3 days, before baking.
• Position the racks in the middle and lower third of the oven and preheat the oven to 350°F.
• Bake the cookies for 15 to 18 minutes, rotating the pans halfway through the baking time, until the edges are golden brown. Let the cookies cool completely on a wire rack.
• Store cookies in an airtight container at room temperature. For best flavor enjoy within 3 days.

Notes

• Makes about 24 depending on size of 'scoop'. 
• I used a 50mm/3 T cookie scoop and got 33 cookies. If using a smaller scoop, reduce baking time.
• I used Snyder's Of Hanover Itty Bitty Mini Pretzels (about the size of a quarter) and kept them whole, if you used larger pretzels, break into pieces.

For a chance to win a copy of Back in the Day Bakery Made with Love , visit HERE.

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