So, today is our first day of residency. It’s kind of a big thing. Basically just this big mash up of nervousness and excitement and terror and omg-can-we-just-get-this started-already. We have real ID badges that say “MD” instead of “MEDICAL STUDENT (WATCH OUT).” We got ourselves some pagers from the 1980s, and like good interns I’m sure we’ll want to throw them at the wall by the end of day 1. If you see us in the hospital, don’t ask us for directions. We’re probably also lost.
They have chocolate chips, butterscotch chips, peanuts, peanut butter, and obvi potato chips, because…well, obviously. They’re not revolutionary, but I thought they were pretty dang good.
Well. I guess we should just do this thing now, right? See you on the other side…
All the Things Cookies
Makes 2 dozen medium cookies
14 TBS unsalted butter, melted
1/2 cup creamy peanut butter (makes it easier if you warm it in the microwave for about 20 seconds)
1 1/2 cups light or dark brown sugar, lightly packed
3/4 cup granulated sugar
1 large egg + 2 egg yolks
3 tsp vanilla extract
2 tsp instant espresso
3/4 tsp baking soda
3/4 tsp salt
3 cups + 3 TBS unbleached all-purpose flour
1/2 cup butterscotch chips
1/2 cup semi-sweet or dark chocolate chips
1/2 cup lightly salted roasted peanuts, coarsely chopped
2 cups ruffles potato chips, lightly crushed, plus a little extra for the tops (don’t crush them completely, you want to leave some small pieces here and there)
Directions: (This recipe is easy to stir by hand, but you can use an electric mixer if you want!)
1. In a large bowl, combine melted butter and peanut butter. Stir gently to combine. Add both sugars and mix with a rubber spatula or wooden spoon until sugar is incorporated. Stir in the egg and egg yolks. Add the vanilla and instant espresso and stir to combine.
2. In a separate medium bowl, whisk together the baking soda, salt, and flour. Stir flour into the butter mixture until slightly incorporated. It makes it easier to stir in the chocolate chips, etc. if you don’t get the flour fully incorporated at first.
3. Add the butterscotch chips, chocolate chips, and peanuts to the dough and mix to combine. Add the potato chips and stir gently to distribute them throughout the dough.
4. Using a large cookie scoop or a spoon, scoop out portions of dough into a large tupperware or onto a plate. Cover and refrigerate for at least 30 minutes and up to 2 days. (You can also freeze portions of dough at this point and bake them later from frozen.)
5. Meanwhile, preheat the oven to 325F with a rack in the middle position. Line 2 cookies sheets with parchment paper. When you’re ready to bake, place the cookies about 2 inches apart on the baking sheet. Sprinkle the tops with extra crushed potato chips if desired, pressing down slightly to adhere.
6. Bake for 15-17 minutes, switching pan positions halfway through. Cookies will be golden and dry on top (but may not look completely done!) when they’re ready to come out. Let cookies cool 5-10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Can be kept covered at room temperature for 3 days.
Recipe adapted from the Best M&M Cookies
Thanks for reading, happy baking!