If you like peanut butter cookies and Fritos....
I've been saving the Momofuko Milk Bar Cookie recipe for a couple of years. I saw it demonstrated on TV (can't remember which cooking show) and there was so much hype about it, I really wanted to try it. So far, I haven't. It requires the baking of a cookie-like cake to crumble into the cookie batter, and that seems like quite a stretch for me and a cookie. The part of the recipe that is so intriguing to me is the crumbling of your favorite snack foods into the cookie--ie, cereal, peanuts, pretzels, cheezits, chocolate bars, potato chips--whatever your pleasure. I'm still going to try it one day.
Meanwhile, I saw a very simple recipe for a peanut butter cookie that incorporated the same idea. The recipe was in Real Simple, and used pretzels and chocolate chips. The cookies were so good, and so easy. Maybe too easy, because when they were gone I thought I should try it again, this time using Heath Bars, crumbled, and Fritos.
For the cookie to be your FAV, I think you have to use YOUR addictive treats--one salty and one sweet, or even more if you're really willing to walk on the wild side. Final declaration: don't make these things if you're not prepared to gain a few pounds. Maybe that's if you're over sixty. I couldn't stop eating them. However, I gave some to my children, and when I was at their house last week I saw the package still on the counter with the cookies only half eaten. Maybe it didn't include their favorite snacks, or maybe I just have the will power of a slug.
Toffee-Pretzel Peanut Butter Cookies(adapted from Real Simple Daily Email Recipes)
2 cups creamy peanut butter
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
2 tsp. baking soda
1/2 tsp. kosher salt
1 cup broken salted pretzels
1 cup chopped chocolate toffee bars (about 4 bars)
Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the pretzels and chopped toffee bar.
Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.