Egg-free, safe to eat, edible everything cookie dough topped with classic pantry snacks!
Meet the Chef: Lizzie Pachter
Lizzie Pachter is a food photographer, stylist and recipe developer based in Los Angeles. Creator of The Crumb Blonde, she develops and photographs fun, easy to follow recipes with a distinct California flare. Follow her food photography adventures on instagram, @Thecrumbblonde.
Cookie Dough Base
- 2 cups Flour 2 cups Flour
- 1 cup (2 sticks) Unsalted Butter, softened 1 cup (2 sticks) Unsalted Butter, softened
- C&H® Golden Brown Sugar 1 cup 1 cup C&H® Golden Brown Sugar
- 2 teaspoons Vanilla extract 2 teaspoons Vanilla extract
- 1 teaspoon Iodized Salt 1 teaspoon Iodized Salt
- 1/2 cup Crushed Pretzels 1/2 cup Crushed Pretzels
- 1/2 cup Crushed Potato Chips 1/2 cup Crushed Potato Chips
- 1/2 cup Mini Chocolate Chips 1/2 cup Mini Chocolate Chips
- 1/2 cup Mini Marshmallows 1/2 cup Mini Marshmallows
- 1/2 cup Dried cranberries 1/2 cup Dried cranberries
- 1/4 cup Pepitas 1/4 cup Pepitas
Preheat oven to 350°. Place flour on a baking sheet and bake until flour reaches 160° (about 5-10 minutes). Allow to cool and store in an airtight container.
Beat butter and C&H® Golden Brown Sugar together until light and fluffy (about 2 minutes).
Add in vanilla extract and salt. Beat until incorporated.
Add baked flour in 1/3 cup increments and beat until all cups are fully incorporated. About 2-3 minutes. Use rubber spatula to make sure all flour is mixed in.
Lightly crush pretzels and potato chips separately (I kept them a bit chunky for texture!).
Using the rubber spatula, fold in crushed pretzels and potato chips, mini chocolate chips, mini marshmallows, dried cranberries, and pepitas.
Enjoy as is or portion out into little balls using a cookie scoop. Refrigerate or freeze. Store in Tupperware or reusable sealable bags.
If you are not using pretzels or potato chips, you may want to use a bit more salt.
Iodized salt worked better in this recipe than sea salt.
You can use regular potato chips - I just preferred the ripples for texture!
You can add 2-3 tablespoons of milk if you want a lighter-textured dough!