Junk Food Cookies Recipes

JUNK IN THE TRUNK COOKIES

Junk in the trunk cookies image

This was a collaboration between me and a classic chocolate chip cookie recipe.

Provided by Lynn Socko

Time 20m

Number Of Ingredients 12

Ingredients

1 3/4 c flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 stick butter, softened
1/2 c white sugar
1/2 c brown sugar, firmly packed
1 egg
1 tsp real vanilla
12 oz choc. chunks
8 oz peanut butter chips
1 c chopped walnuts
coarse sea salt, opt

Steps:

1. Mix flour, baking soda and salt together. In another bowl, beat softened butter, white sugar, brown sugar on med. speed till light and fluffy. TIP: If your butter is too cold, place in mirco for 24-45 seconds. Add egg and vanilla beat till well blended. Gradually add flour mixture, beating until well blended. Stir in chunks, peanut butter chips and walnuts. drop by heaping tablespoons onto ungreased baking sheet 2 inches apart. Bake 375° for 11-12 minutes or till lightly brown. Optional, sprinkle a little coarse sea salt on top just as you take them out of oven.
2. TIP: If you make a larger cookie, increase the baking time by a few minutes.

JUNK FOOD COOKIES

Junk Food Cookies image

If you love junk food, you'll love these! Potato chips, white chocolate, powdered sugar and more! These are fun and tasty!

Provided by FLUFFSTER

Categories Drop Cookies

Time 55m

Yield 3-4 dozen

Number Of Ingredients 7

Ingredients

16 tablespoons butter, softened (2 sticks)
3/4 cup sugar
1 cup flour
3/4 cup cornstarch
1 teaspoon vanilla
1 cup finely-crushed finely-crushed salted plain potato chips (about 4-oz.)
powdered sugar

Steps:

Whisk together flour and cornstatch. Set aside.
Cream together butter and sugar. Gradually add flour qnd mix well. Add vanilla and potato chips and mix well. Fold in cold chocolate chips. Chill 15 to 30 minutes.
Scoop out walnut-sized balls of dough with a small ice cream scoop or spoon and drop onto ungreased parchment-covered cookie sheets about 2-inches apart. Take a flat-bottomed drinking glass, dip in powdered sugar, and gently flatten the cookies slightly. (Don't flatten too much or make them too large as they will be too thin and will crumble easily).
Bake at 350°F for 12 to 14 minutes until edges are faintly golden. Let cool 5 minutes before removing with a spatula to racks. Let cookies cool before serving and storing. Have fun asking your family or guests the secret ingredient(potato chips).
Note*Use the thin-style, plain chips, not the ruffled ones or Composite chips like Pringles. To crush the chips, put them into a plastic bag and use a rolling pin to crush them. The grains should be slightly larger than large grains of kosher salt. Prep time includes chill time.

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