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Everything But The Lunchbox Cookies

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Nostalgic cookies with a mix of sweet and salty flavors, inspired by childhood lunchbox treats.

Ingredients

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  • 2 2/3 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 1/4 cups unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup bittersweet chocolate chips
  • 3/4 cup crushed pretzels, divided
  • 3/4 cup crushed ridged potato chips, divided
  • 6 Tbsp creamy peanut butter
  • 8 tsp raspberry jelly

Instructions

  1. In a large bowl, whisk together the flour, baking soda, and salt.
  2. In a medium bowl, combine the melted butter, brown sugar, and granulated sugar, stirring until smooth.
  3. Whisk in the egg and egg yolk until just combined.
  4. Pour the buttery mixture into the dry ingredients and stir until just combined.
  5. Gently fold in the bittersweet chocolate chips, 1/2 cup of crushed pretzels, and 1/2 cup of potato chips.
  6. Refrigerate the dough until it firms up, about 45 minutes.
  7. Using a large cookie scoop, portion out the dough into 16 balls, placing them on parchment-lined baking sheets.
  8. Flatten the balls slightly and dollop 1 tsp of peanut butter and 1/2 tsp of raspberry jelly over each cookie ball.
  9. Top each cookie with the remaining pretzels and potato chips.
  10. Freeze the cookies for 15 minutes before baking.
  11. Preheat your oven to 350°F and bake for 15 to 18 minutes until edges are golden.
  12. Let cool slightly before serving.

Notes

Store leftover cookies in an airtight container for up to a week. Cookie dough can be frozen for up to 2 months.

Nutrition

Find it online: https://onebrit.com/everything-but-the-lunchbox-cookies/