Junk in Da Trunk Recipe


Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 16

Vegetarian, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat12g19%
Saturated7g34%
Trans0g0%
Carbs38g13%
Fiber1g6%
Sugars21g0%
Protein4g7%
Cholesterol28mg9%
Sodium269mg11%
Calcium19mg2%
Magnesium24mg6%
Potassium115mg3%
Iron1mg8%
Zinc1mg3%
Vitamin A196IU4%
Vitamin C0mg0%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg7%
Niacin (B3)2mg8%
Vitamin B60mg2%
Folic Acid (B9)42µg11%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K2µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 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

DIRECTIONS

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.

Recipe Details

Servings: 16

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3 Comments

tdm-35-icon.png

These are pretty good, but in effect are just a variation of chocolate chip cookies. I didn't really like the pretzels and the malted milk balls melted into nothingness. But there is quite a bit of "junk" to the cookies which is what makes them so good.

tdm-35-icon.png

If you ate enough of these then you would have "junk in the trunk". What is your issue?

tdm-35-icon.png

"Junk In the Trunk" means A Big Ass. You can't just take a popularly used expression and totally change the meaning. UNLESS you're a low-life politician. It just shows that you're ignorant of the language or quite arrogant.

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