Leftover Cookies


Leftover CookiesTrue confession: I’m a hoarder.

Okay, I’m not a hoarder in the true sense of the word. I have no problem getting rid of the ordinary stuff (although I can’t say the same for my mom who still has every notebook I’ve ever owned since the 1st grade). It’s baking ingredients I always seem to accumulate.

My cabinets are full of peppermint baking bark, chocolate covered toffee, Thin Mints, milk chocolate chips, cocoa nibs, M&Ms and every type of sugar there is. The problem is, I only have a handful left of many of these ingredients. It’s not enough to make more s’mores bars or blondies, but it’s too much to throw away.

Enter the leftover cookie.

I came across this recipe and was ashamed I hadn’t thought of the idea myself. I have a ridiculous amount of random baking ingredients, yet I’m always buying new ones every time I go to the store. Some girls have a shoe or purse problem. I have a chocolate problem.

Deal with it.

Leftover Cookies
Makes about 12 cookies
Recipe adapted from Food52

  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ stick (6 tbsp) unsalted butter, room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg
  • ½ tsp vanilla


  • 1/4-1/2 cup broken salted pretzels
  • 1/8 cup Rice Krispies cereal
  • 2 graham crackers, crumbled
  • 6 crushed double stuffed Oreo cookies
  1. cookie doughCream together butter and sugars. Once combined, mix in egg and vanilla.
  2. In a separate bowl, combine flour, baking, powder, baking soda and salt.
  3. Incorporate the dry ingredients into the wet. Don’t overmix.
  4. Carefully add in your mix-ins until they are evenly distributed.
  5. Refrigerate for at least 20 minutes. This is so crucial! Then, remove the dough, roll into evenly sized balls and refrigerate for 10 more minutes. You can refrigerate overnight, too. If you do this, be sure to form the dough balls ahead of time or you’ll have to let the dough sit on the counter to soften.
  6. Bake for about 15 minutes at 375 degrees F on two prepared cookie sheets. Be sure not to overbake, or the bottoms will burn.

Feel free to add whichever mix-ins you like…oatmeal, caramel, crushed candy, potato chips. The options are endless! Next time I’m trying chocolate covered pretzels, marshmallows, dried cherries and toffee bits. The only problem is I’ll have to buy chocolate covered pretzels. And then, I just might have some leftover…

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