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Siri Daly's Garbage Cookies

Nathan Congleton / TODAY
Cook Time:
1 hr 15 mins
Prep Time:
20 mins
36 cookies

Chef notes

I'm a huge fan of the salty/sweet combo, and these cookies knock that flavor profile out of the park. They're called "garbage cookies" because you can truly throw anything in them! Use milk chocolate instead of dark chocolate, add peanut butter chips or butterscotch, omit the chips and pretzels — your cookie, your call! The base of this recipe comes from my cookbook and evolved from my ideal cookie: soft and chewy in the center with slightly crisp edges.

Technique tip: Chilling your dough for at least 30 minutes (or more) will control the shape and concentrate the flavor of your cookies.

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  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • teaspoons vanilla extract
  • cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 cup bittersweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup crushed ridged potato chips
  • 1/2 cup crushed pretzels
  • 1/2 cup mini M&M's



Beat the butter and both sugars in a stand mixer on medium speed until creamy, about 2 minutes.


Add the eggs and vanilla, beating until combined.


Combine the flour, baking soda, baking powder and table salt in a small bowl.


Gradually add to the butter mixture, beating just until blended after each addition.


Stir in the chocolate chips, potato chips, pretzels and M&M's.


Cover the dough and chill for 30 minutes in the fridge.


Preheat the oven to 350 F.


Drop the chilled dough, by tablespoons, 2 inches apart onto parchment-lined baking sheets.


Bake the cookies until your desired degree of doneness, 11 to 12 minutes for a medium-soft cookie.


Transfer the cookies to wire racks and cool completely, about 15 minutes.