• thegoodpottx

Backpack Cookies (Halloween Version)

These cookies were a holiday favorite in my house. The original recipe calls for m&m's, but I subbed Reeses Pieces for Halloween. Any left over can be frozen on a sheet tray and then placed into ziplock bags. Frozen cookies can go straight into the oven! Recipe and video linked below.

Dry Ingredients:

  • 2 cups AP flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

Wet Ingredients:

  • 2 sticks of unsalted butter at room temperature

  • 1 cup white sugar

  • 1 cup brown sugar (not packed)

  • 2 whole eggs

  • 1/4 teaspoon vanilla extract

Mix Ins:

  • 1/2 cup chopped pecans

  • 1/2 cups chopped peanuts

  • 2 cups rolled oats

  • 1 cup bittersweet chocolate chips

  • 1 cup Reese's Pieces

  • 1/2 cup unsweetened, shredded coconut

  • 2 cups crispy rice cereal that has been toasted at 350 for 3-5 mins (let the cereal cool off before adding to cookie dough)

In a clean mixer bowl, cream the butter and sugars together, add egg and vanilla. Combine dry ingredients and add to the mixture in two additions until combines. Incorporate the mix-ins by hand. It's kind of a work out, but using the electric mixer for that step could crush up the mix ins and we don't want that.

Scoop the dough with a #60 scoop or a greased up tablespoon. Place the cookies 2" apart and bake in a 350° oven for 13-18 minutes until the edges are golden brown. Allow to cool on cookie sheet for a few minutes and then carefully transfer them to a wire cooling rack.

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