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