Junk in Da Trunk

Hedy Goldsmith


  • 1 3/4 Cup  all-purpose flour
  • 3/4 Teaspoons  baking soda
  • stick unsalted butter, at room temperature
  • 1/2 Cup  dark brown sugar
  • 1/2 Cup  granulated sugar
  • 3/4 Teaspoons  kosher salt
  • extra-large egg, at room temperature
  • 1 Teaspoon  vanilla bean paste or pure vanilla extract
  • 6 Ounces  bittersweet chocolate, cut into 1/2-inch pieces
  • 1/3 Cup  lightly crushed kettle-cooked potato chips
  • 1/3 Cup  coarsely chopped salted pretzels
  • 1/3 Cup  butterscotch morsels
  • 12  malted milk balls, cut in half
  • 1/3 Cup  salted peanuts, coarsely chopped
  •   Coarse sea salt, for sprinkling

These cookies are a whole new ballgame of baking — with kettle-cooked potato chips, milk balls, and butterscotch morsels mixed in. Each bite of sweet, salty, and chocolaty flavors will have you going back for more of that junk.  


Sift together the flour and baking soda.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar, and salt and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl.

Add the egg and vanilla and beat for 1-2 minutes, until just blended. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Using a rubber spatula, scrape down the sides of the bowl. Add the chocolate, potato chips, pretzels, butterscotch morsels, malted milk balls, and peanuts. Stir until just blended. Don’t be concerned if it seems like there is more junk than cookie dough. Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet.

Cover and refrigerate for at least 1 hour, until well chilled. The dough can also be covered and refrigerated overnight, or up to 2 days before baking. Reminder: Cold dough bakes better.

Position the oven racks in the upper middle and lower middle of the oven, and preheat the oven to 350 degrees (335 degrees if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners. Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Using the palm of your hand, flatten each dough ball slightly. Sprinkle the tops with a little sea salt.

Bake for 11-13 minutes, switching the baking sheets’ positions halfway through baking, until light golden brown. I think these cookies are at their best when slightly underbaked and the chocolate looks oozy and gooey. Transfer the baking sheets to wire racks and let the cookies cool completely. Store in an airtight container for up to 5 days and reheat before serving.


Calories per serving:

268 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 199g 306%
  • Carbs 602g 201%
  • Saturated 109g 543%
  • Fiber 23g 92%
  • Trans 4g
  • Sugars 343g
  • Monounsaturated 61g
  • Polyunsaturated 15g
  • Protein 60g 119%
  • Cholesterol 451mg 150%
  • Sodium 4,099mg 171%
  • Calcium 311mg 31%
  • Magnesium 385mg 96%
  • Potassium 1,825mg 52%
  • Iron 22mg 121%
  • Zinc 8mg 50%
  • Phosphorus 919mg 131%
  • Vitamin A 863µg 96%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 2mg 152%
  • Riboflavin (B2) 2mg 115%
  • Niacin (B3) 26mg 128%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 630µg 157%
  • Vitamin B12 1µg 12%
  • Vitamin D 3µg 1%
  • Vitamin E 9mg 45%
  • Vitamin K 28µg 35%
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