Seven Layer Cookies
Total Time
31 minutes
Prep Time
20 minutes
Cook Time
11 minutes
Rating
4.83 out of 5 stars
(23)
Ingredients
20 cookies
- 2 cups [284 g] all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 9 tablespoons [126 g] unsalted butter at room temperature
- ¾ cup [150 g] granulated sugar
- ¾ cup [150 g] brown sugar
- ¾ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup [35 g] kettle potato chips
- 1 cup [35 g] corn flakes cereal
- 1 cup [50 g] mini marshmallows
- ½ cup [71 g] butterscotch chips
- ½ cup [71 g] mini chocolate chips
- 2 oz [56 g] Dulcey crunchy pearls
- 2 tablespoons cacao nibs chopped
- Flaky salt if desired
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Preparation
Chef’s notes
Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute if chilled. Cookie dough can also be formed into balls and frozen for up to 2 weeks; let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.
Most people who have made this cookie haven’t had trouble with the bottoms browning too much, but a few have. If your bottoms are really dark/burnt after the 10 minute bake time, double check your oven temperature with an oven thermometer to make sure that your oven isn’t running too hot. You could also try baking the cookies with two pans stacked to help.
The flattening with a spatula is inspired by both the Mokonuts’ Rye-Cranberry Chocolate Chunk Cookies by Dorie Greenspan and the Perfectly Chewy Peanut Butter Cookies by Jessie Sheenan; both these recipes require the cookies to be baked in balls and then flattened slightly to give them a gooey center and a crackly top.