Tobins' Tastes: Garbage Cookies

Thursday, January 12, 2012

Garbage Cookies

 When I first read about this idea for a cookie in Food Network Magazine back in early May, I knew I had to make them. Well six months has passed and I constantly thought about making them but never really quite got around to them.

I finally made them after Christmas and they were a big hit. I call them garbage cookies because I basically took the left overs from my holiday baking ingredients and made them into a cookie.

These cookies can be made with anything really but my favorite version (I have made them more than once since Christmas...) has pretzel M&M's, Heath bar toffee pieces and Ghiradelli's dark chocolate chunks. You may be able to tell from the red and green that I used M&M's from the Target Christmas clearance aisle : )

Here is the extremely easy and extremely delicious recipe.

Food Network Inspired Garbage Cookies
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 sticks of unsalted butter at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 to 2 cups of pretzel M&M's (I used most of the bag)
  • 1 cup dark/bittersweet chocolate chips or chunks (I just used the rest of the bag)
  • 1 cup of toffee pieces (again, I just used what I had left in the bag)
  1. Cream butter and both sugars. I used my stand mixer but you could use a hand one too.
  2. Beat until light and fluffy.
  3. Add salt, vanilla and eggs. Beat until well combined.
  4. Add in the pretzel M&M's. Mix (in stand mixer with paddle attachment, I wouldn't try with a hand beater) to slightly crush M&M's.
  5. Slowly add in flour and baking soda on low speed until just combined.
  6. Stir in (by hand) the chocolate and the toffee pieces.
  7. I used a cookie scoop to make tablespoon sized balls and place them on a baking sheet lined with parchment paper (toffee can get really sticky and make a huge mess if you don't use parchment)
  8. Bake at 350 degrees for 10-15 minutes or until edges are golden brown.

Let them cool before transferring them to a wire rack.


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