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backyardigans "into the thick of it" cookies

5 from 1 vote
backyardigans cookies
[category] Dessert
[published] June 30, 2021
[PREP] 45 minutes
[COOK] 10 minutes
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Ingredients

  • 1 cup butter cold and cubed
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp greek yogurt
  • 3 cups flour
  • 3 tbsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1/2 cup caramel bits
  • 1/2 cup peanut butter chips or Reese's pieces
  • 1/2 cup pretzels broken into smaller pieces

Instructions

  1. Add the cold butter cut into small cubes to a stand mixer with the brown sugar and white sugar. Mix until well combined, about 2 minutes. Add eggs and greek yogurt and mix until just combined.
  2. Add flour, cornstarch, baking soda, and salt. Mix until just combined. Add chocolate chips, caramel bits, pb chips, and pretzels. Pulse the mixer a few times until the mix-ins are incorporated.
  3. I made very large cookies, but you can of course make them smaller. For large cookies, grab 1/2 cup of dough and form into a cylinder. Grab the top section of dough off and transfer it to the bottom. This gives us the “messy” look on top once the cookie bakes.
  4. Put all your dough balls on a plate / pan and put in the fridge for at least 30 minutes.
  5. Preheat the oven to 400 degrees. Put up to 6 dough balls on a baking sheet and cook for 7-10 minutes. The outside should be golden brown, but the inside will still be doughy.
  6. Take out of the oven and let cool on the pan for at least 15 minutes before eating! (in my opinion these are even better the next day!) Enjoy!