There are a slew of shipwrecks in the play we’re reading this week. So, I made some special “Shipwreck Cookies” for the kids. “Shipwreck Cookies?” This is really just a catch-all phrase for a basic drop cookie with lots of left-overs from the sweets section of the cupboard. Although, there’s a bit more emphasis on the “salty” mix-ins than the sweet. As well, I kept the cookies chewy by baking them low and slow. Today’s “Shipwreck Cookies” contain broken pretzel sticks, mini–mini-peanut-butter-cups, m&m’s, skor toffee bits, and chocolate chunks & chips. Feel free to substitute any of our mix-ins with a few of your own. These cookies would certainly be great for a Pirate Party…or a Titanic party! Maybe we should have one of those!
2.25 c flour
1 tsp baking soda
[if you aren’t using salty mix-ins, below, add 1 tsp salt]
1 c unsalted butter, room temperature
1 c brown sugar
.5 c sugar
2 tsp vanilla
2.5 c total mix-ins
.5 c [heaping] pretzel sticks, snapped in quarters, or thereabouts
.5 c [heaping] mini-mini peanut butter cups
.5 c Skor toffee bits
.5 c M&Ms
.5 c chocolate chunks and chips [came in a package together! good idea!]
Combine flour and baking soda [and salt] in a small bowl.
In the bowl of a stand mixer, beat butter and sugar.
Add eggs one at a time, beating well.
Add vanilla until combined.
Gradually beat in flour mixture.
Gently beat in the mix-ins or or stir them in by hand.
Refrigerate dough for at least 2 hours.
Heat oven to 350.
Drop dough by rounded tablespoons onto room temperature parchment-lined cookie sheets.
Bake for 12-15 minutes or until almost golden brown.
Let cookies stand on hot sheets for 2 minutes.
Then, remove cookies [on parchment] to wire racks to cool completely.