Snack Cupboard Cookies

I don’t even want to write much in today’s post…. Seriously the more I talk and ramble on (even though I adore your beautiful faces) the longer it’s going to take you to make these cookies.

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I know I often say, you need these cookies/cake/bread ( I heart carbs clearly) when I post a recipe– and I’m normally right … but this time, YOU ACTUALLY NEED THESE COOKIES, it’s like a do-or-die situation .. except not, and I could just be acting over dramatic or dealing with the effects of a major sugar high.

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Now I must warn you – nothing about these cookies are healthy – except everything about them is delicious! Sweet – Salty – Chewy – Crunchy – YUM!

These are not the type of cookies, you eat if you want to be dainty over tea. No, no – these beauties are chock full of M&Ms, pretzels, Mini Rolos, Oreos & lays chips; they’re the type you face-plant into and eat cookie monster style not leaving a crumb of evidence of their existence.

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Calling all major junkies … err … junk food lovahs – clear out your snack cupboard, it’s time to make coooooooooooooooooookies.

I blame the sugar … and m&ms … and rolo – they’re so little and cute.

Snack cupboard cookies 

Ingredients:

  • 1  cup of all purpose flour
  • 1/2 tsp. of sea salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 2/3 cup almond M&M Candies
  • 1/2 cup crushed Potato Chips
  • 1/4 cup broken up pretzel pieces
  • 1/4 cup mini oreos
  • 1 cup mini rolo chocolates
  • 24 pretzels for topping

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 Directions:

  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together.
  3. slowly add the egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  4. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the M&Ms, chips, pretzels, oreos and mini rolos.
  5. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out dough into 24 mounds . Top each cookie with 1 pretzel.  Leave about 2 inches between each ball. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

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C is for cookie, that’s good enough for me … Oh, cookie, cookie, cookie starts with C!!

Heh. Oh that cookie monster, he wins my heart

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