Loaded Cupboard Cookies are soft, chewy, crispy, and loaded with your favorite mix-ins! Now one will be able to resist these cookies that are loaded with peanut butter and butterscotch chips as well as M&Ms and chocolate chunks.
I had no intention to post this recipe initially. However, Wow!! I literally had partial quantities of peanut butter, chocolate, and butterscotch chips that weren’t enough for a full recipe. Therefore, I decided I’d add them all together and overstuffed cookies! From this point forward I’ll always overstuff cookie dough!
Christmas is the perfect time to make cookies and memories with children. They’re easy, fun, and make great gifts for neighbors and friends.
But, what happens when you have partial bags of candy? Or, you have leftover Halloween candy? You can add all of it to cookie dough! I have added various chocolate and caramel candies to cookies. Here are suggestions to try
- Hershey Kisses
- Rolos
- Peanut Buttercups
- caramels
- candy bars – Snickers, Heath, Milky Way bars, Andes mints
For this recipe, you can add as many different mix-ins as you’d like as long as the total doesn’t exceed 6 cups. You can add less than, but not more than 6 cups of ‘goodies’. They are loaded out at 6 cups!
LOADED CUPBOARD COOKIES TIPS
- Read your recipe through completely before starting.
- Have all ingredients at room temperature unless otherwise specified.
- Bake at the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool your cookies on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Use real butter. Nothing acts like butter does when baking!
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- Most notable, allow time for the dough to chill in the refrigerator for an hour before baking them. At least an hour, but they can stay longer in the fridge. In fact, I’ll make the dough and let it sit in the fridge for up to two days baking a batch when the boys want a snack.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough it will make the cookies tough.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
CAN I USE MELTED BUTTER INSTEAD OF SOFTENED BUTTER IN COOKIES?
Actually, I prefer melted butter over softened, or room temperature, butter for cookies. Room temperature butter makes a cakey cookie. Whereas, the melted butter will give you a chewy, ‘fudgy’ textured cookie. However, when you use melted butter you need to refrigerate the cookie dough for 30 minutes to one hour after mixing it together. Otherwise, they spread too thin.
This is a secret tip that most recipes don’t tell you.
COOKIE BAKING TIPS
- I always bake cookies on a Silpat silicone mat on a half sheet pan.
- As well, I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
- Next, bake at 350°F for 14 to 16 minutes. The top of the cookies will change from ‘shiny’ to ‘matte’ when they’re cooked in the center. Watch the edges for the degree of brown/crisp that you want. I prefer very soft cookies.
- Finally, don’t overbake. Your cookies will continue to bake and set for a couple of minutes after you remove them from the oven.
HOW DO I STORE THE COOKIES?
Store baked cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to five days, or in the freezer for up to four months.
I like to store unbaked cookie dough in the refrigerator and bake a few at a time for my family. This way they’re always hot and fresh.
MORE HOLIDAY COOKIES
- Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
- Loaded Butterfinger Chocolate Chip Toffee Cookies
- Blue Ribbon Chewy Molasses Ginger Cookies
- Ranger Cookies with Chex
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Soft Peanut Butter Oatmeal Cookie Recipe
- Pretzel Oatmeal Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Copycat PayDay Bars
- Dark Chocolate Brown Sugar Cookies
- Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
- Cream Cheese Snickerdoodles
- Original Quaker Oatmeal Raisin Cookies
Loaded Cupboard Cookies
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Save To Your Recipe BoxIngredients
- ¾ cup butter at room temp
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs at room temp
- 1 teaspoon pure vanilla extract
- 2 and ⅓ cups all-purpose flour sifted then measured
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups dark chocolate chips
- 1 cup butterscotch chips
- 1 cup peanut butter chips
- 1 cup milk chocolate chunks
- 1 cup M&Ms *You can use any combination of candies or all the same but the total amount should equal 6 cups
Instructions
- Please read post above for detailed tips and substitutions.
- In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
- Turn the mixer to low and slowly add the mix-ins. Stop mixer and scrape sides. Mix until combined.
- Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
- When you're ready to bake. Preheat the oven to 350°F. Place a Silpat silicone mat on a half sheet pan.
- I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
- Bake at 350°F for 10 to 12 minutes. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
- Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
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