If you love ice cream with lots of mix-ins, then these chocolate-chip cookies may be your new favorite treat. Chock-full of crunchy extras like cereal flakes, pretzels, and toffee bits, this cookie will delight every type of sweet snacker.

Martha Stewart Living, March 2022


Credit: Chris Simpson

Recipe Summary

20 mins
1 hr
Makes about 2 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F with a rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition.

  • Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.

  • Scoop 1/4-cup balls of dough onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie.

  • Bake 8 minutes, then remove from oven and bang sheets on counter or stove top. Return to oven and bake until cookies are barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

Cook's Notes

Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of super-chewy centers to crispy edges.