Sweet, salty, chewy, crunchy, these cookies have it all! Made with two types of chocolate, pretzels, corn flake cereal, and toffee bits, every bite of these oversized treats is a flavor party.
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed dark or light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 cups corn flake cereal (not the frosted kind), plus more for topping (optional)
- 1 cup white chocolate chips
- 1 (4 oz) semisweet chocolate baking bar, coarsely chopped
- 1 cup coarsely chopped mini pretzels, plus more for topping (optional)
- 1/2 cup toffee bits (such as Heath)
- Preheat your oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using an electric hand mixer, beat butter, both sugars, baking powder, baking soda and salt on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract until just combined. Add flour; stir on low speed or with a spatula to combine. Stir in cereal, chocolate chips, chopped chocolate, pretzels and toffee bits until just combined.
- Scoop approximate 1/4-cup balls of dough; roll into a ball, then place on parchment paper-lined baking sheets, spaced at least 2 inches apart (you will only be able to fit 6-8 cookies on each baking sheet, so you’ll be baking in batches). Press down each dough ball slightly, then top with extra cereal and pretzels, as desired.
- Bake for 8 minutes, then briefly remove cookies from the oven and bang the baking sheet on a counter or stovetop. Return the cookies to the oven and bake another 7 to 9 minutes or until the cookies are just set in the centers and golden-brown along the edges. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- Recipe adapted from Martha Stewart Living magazine.
- Store cookies in an airtight container at room temperature for up to 3 days; freeze in a resealable food storage bag for up to 1 month.
- If you can’t find toffee bits in the baking aisle, you can finely chop a couple of Heath candy bars and use those instead.
Keywords: pan banging cookies, chocolate chip cookies, kitchen sink cookies, corn flake cookies