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 1/4 c flour
- 1 tsp baking soda
- [1 tsp salt] if you aren't using salty mix-ins, below
- 1 c unsalted butter room temperature
- 1 c brown sugar
- 1/2 c sugar
- 2 eggs
- 2 tsp vanilla
- 2.5 c total mix-ins
- [we used]
- 1/2 c [heaping] pretzel sticks snapped in quarters, or thereabouts
- 1/2 c [heaping] mini-mini peanut butter cups
- 1/2 c Skor toffee bits
- 1/2 c M&Ms
- 1/2 c chocolate chunks and chips [came in a package together!]
- 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.
Pirate Party Anyone? Titanic Bash? Good, old fashioned Shakespeare Night?