Fudge Trash Cookies
This is the salty and sweet chocolatey cookie of your dreams! Fudge Trash Cookies are the idyllic combination of a vanilla cookie base that is stuffed with potato chips, multiple types of chocolate, toffee, pretzels and a dollop of hot fudge. If it’s yummy, don’t throw it away because it probably has a place in this cookie.
Servings: 15 large cookies
Ingredients
- 1 cup (222g) salted butter, softened
- 1 cup (246g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/4 cups (342g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (45g) crushed pretzels
- 3/4 cup (30g) thick ripple potato chips
- 3/4 cup (150g) mini chocolate chips
- 3/4 cup (132g) toffee pieces
- 3/4 cup (150g) chopped milk chocolate
- 1 jar (11oz) hot fudge sundae topping
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, add all your mix-ins and toss together. Set aside.3/4 cup (45g) crushed pretzels, 3/4 cup (30g) thick ripple potato chips, 3/4 cup (150g) mini chocolate chips, 3/4 cup (132g) toffee pieces, 3/4 cup (150g) chopped milk chocolate
- In the bowl of your stand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. You will want to mix for about 2 minutes.1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape down the sides of the bowl and add the egg and vanilla. Mix until well incorporated.1 egg, 1 tsp vanilla extract
- Next, add in the flour, baking soda, and salt. Mix until a soft dough forms.2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Add your mix-ins and mix on low until evenly distributed.
- Portion out your dough using a #12 scoop.
- Create a crater in the center of each dough ball and drop in ½ Tbsp of hot fudge. Form the dough around the fudge, sealing it in. Stud the tops with a few extra pretzel and chip pieces for more texture and visual appeal.1 jar (11oz) hot fudge sundae topping
- Arrange 6 dough balls on a parchment lined cookie sheet and bake at 350°F for 12-14 minutes or until the tops no longer look glossy and start to brown slightly.
- Once removed from the oven, allow the cookies to cool completely on the pan.
- Store in an airtight container on the counter for 3 days or in the freezer for up to 3 months.
