Pirate's Booty Cookies
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Why is it called a Pirate’s Booty Cookie?
Because it’s full of treasurrrrrreeeee! And by treasure I mean candy coated chocolate, toffee pieces, toasted coconut, oats, and potato chips. It’s basically a spin on a “kitchen sink” or “compost” cookie. They’re delightful and you should make them right now!
These cookies give salty-sweet vibes because of the addition of potato chips. I looooove salty sweet, and I looooove potato chips, so obviously I’ve done some experimenting on the best type of potato chip to put in a cookie. You might think the answer is a ridged chip like Ruffles, but in my opinion, Kettle cooked chips are way better! Why? They keep their crunch! I find that ridged potato chips tend to get soggy when you put them in baked goods. So, if you want your cookies to have salty crunchy bits in them (yes please!), go with kettle cooked, ok? :)
What do I need to make them?
Here’s your grocery list:
-Salted Butter
-Sugar
-Brown Sugar
-Eggs
-All Purpose Flour
-Baking Soda
-Rolled oats
-Salt
-Smarties or M & M’s or other candy coated chocolate
-Plain kettle cooked potato chips
-Unsweetened shredded coconut
-Toffee pieces (like Skor bits or these homemade toffee pieces - I highly suggest the homemade toffee!)
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a small bowl, a spatula, a whisk, a baking sheet, parchment paper, and a #24 cookie scoop if you want to make perfectly uniform cookies.
Here’s how to make them:
You can find the full recipe below but I’ll go over the steps in a little extra detail here.
First, gather all of your tools & ingredients, and line a couple baking trays with parchment paper. Preheat your oven to 350 F.
Toast your coconut by spreading it on a baking tray and putting it in the oven for about 5 minutes, shaking the tray about halfway through, until coconut is lightly browned. Let cool.
Add your softened butter & sugars to the bowl of a stand mixer and beat those on medium speed until they are fully combined. You don’t want to beat too long or you’ll end up with cakey cookies. Alternatively, if you don’t have a stand mixer, you can use a handheld mixer or a just a bowl and a wooden spoon.
While your butters and sugars are mixing, crack your eggs into a separate small bowl and add your vanilla extract to the same bowl.
With the mixer running on medium speed, add your egg. Wait until it looks fully incorporated, then stop your mixer, scrape the sides and bottom of the bowl with a rubber spatula (you can find my favourite sprinkle spatula here!), then mix again for a few seconds.
Whisk together your flour, oats, baking soda, and salt in a small bowl.
Add flour mixture to mixer bowl and mix on low speed until JUST incorporated. You’ll probably still see a few bits of unmixed flour. That’s ok.
Weigh out your toasted coconut, candy coated chocolate, toffee pieces, and crushed potato chips into a bowl and mix with your hands. Add this to your mixer and mix on low speed for just a few seconds.
Take your bowl off the mixer and use your spatula to scrape around the edges and bottom of your bowl to make sure there are no rogue unmixed bits of butter or sugar or flour. Everything should be completely uniform. Alternatively, you can use clean hands to do this step (I’m also a big fan of this method - this way you can feel very easily whether or not your dough is completely mixed)
Using a #24 cookie scoop (Like this one), scoop your cookies onto parchment lined baking sheets.
You should be able to fit about 12 on a standard baking tray. Leave a couple of inches between each cookie.
Bake your cookies at 350 C for 8-10 minutes, just until there are no wet spots on top of your cookies, but the tops still look a little shiny.
The toffee in the cookies might burst out the sides of your cookies a bit, especially if you used my homemade toffee recipe and had some bigger pieces in there. If you care about the aesthetics of your cookies, just use a spoon to push in the irregular parts and make each cookie perfectly circular as soon as they come out of the oven before they cool.
Let cookies cool completely and store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for up to 6 months.
Pirate's Booty Cookies
Ingredients
- 195 grams (1 1.2 cups) All Purpose Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Salt
- 235 grams (2 2/3 cups) Rolled Oats
- 180 grams (3/4 cup) Salted Butter (Room temperature)
- 90 grams (1/2 cup) Granulated Sugar
- 175 grams (1 cup) Brown Sugar
- 1 Egg
- 1 1/2 tsp Vanilla Extract
- 100 grams (1/2 cup) Smarties, M&M's, or other candy coated chocolate
- 30 grams (2 TBSP) Unsweetened Shredded Coconut, Toasted
- 50 grams Toffee Pieces (1/4 cup) (homemade or storebought, like Skor bits)
- 50 grams (1 cup) Kettle Cooked Potato Chips, lightly crushed
Instructions
- Preheat your oven to 350 F.
- Whisk together flour, baking soda, and rolled oats in a bowl. Set aside.
- Add your butter, sugar, and brown sugar to a mixer bowl and beat on medium speed with a paddle attachment until smooth.
- Crack your egg into a pitcher or bowl and add to mixer while running on medium speed. Beat until fully incorporated. Stop mixer and scrape down sides and bottom of bowl, then mix again for a few seconds.
- Add your flour mixture to the mixer bowl and beat on low speed until just incorporated.
- weigh out smarties, coconut, toffee, and potato chips into a small bowl and mix by hand. Add to your mixer and mix for a few seconds on low speed, then take the bowl off your mixer and use your hands or a spatula to make sure your dough is fully mixed, making sure to get down to the bottom of the bowl to make sure everything is mixed properly.
- Scoop with a #24 scoop into a baking sheet 4 x 6, flatten slightly and bake at 350 for 8-9 minutes, until there are no wet spots on top, but the tops of your cookies are still slightly shiny.
Homemade Toffee Pieces
Ingredients
- 112g (1/2 cup) Salted Butter
- 100g (1/2 cup) Granulated Sugar
- 25g (5 1/4 tsp) Water
Instructions
- Place all ingredients in a medium sized pot and place on stove on low heat. Stir occasionally with a silicone spatula. While waiting for your butter to melt, prepare a baking tray by lining it with a silicone mat.
- Once all the butter is melted, turn heat up to medium-high.
- Cook, stirring often, until mixture is a caramel colour (see photo in blog post)
- Remove from heat quickly and give it one more good stir, then pour onto a baking tray lined with silicone mat. Spread out as thin as possible with your spatula then let it cool completely. You can place it in the fridge to cool it faster if you want.
- Once cool, break up into large pieces and place in a food processor. Pulse a few times until toffee pieces are about the size of a pea. There will be some smaller and some bigger, but make sure there are no very large chunks.
- Store in an airtight container at room temperature.
