Leftover Chip Cookies

Leftover Chip Cookies

This month’s book club selection is Leftovers. The story is about a woman named Susie, who at 30, feels she’s a Leftover. Stuck in a dead end job, not married, can’t get over an ex. Some parts of her life are a mess but she knows she wants to work in food.

Leftover Chip Cookies

Susie has a passion for Italian food but she does make a few mouth watering desserts to take in and share with her mates in the office. In honor of the book I thought I would make a delicious, soft buttery cookie but fill it with all my kitchen Leftovers.

Leftover Chip Cookies

My American baking ingredients are very precious so I always keep every last drop. Over time these have accumulated and I had about three or four half bags and handfuls of miscellaneous chips and candies. I used peanut butter chips, cappuccino chips, mini M&M’s, toffee pieces and candy corn M&M’s.

These cookies are very fun. Each bite had a different flavor. Don’t give up on leftovers they just need some creative inspiration! Use any combination your desire.

Leftover Chip Cookies

Yield: 2 dozen

Leftover Chip Cookies


3 sticks (336g) unsalted butter, at room temperature

3/4 cup sugar

1 3/4 cup light brown sugar, packed

3 eggs

1 tsp vanilla

3 3/4 cups AP flour

2 tsp baking soda

1 tsp salt

1 bag peanut butter chips

1 cup heath toffee pieces

1 cup M&M's

1 handful cappuccino chips


  1. Preheat the oven to 350 F.180 C and line a baking tray with parchment paper.
  2. In the bowl of an electric mixer beat together the butter and sugars for several minutes until creamy. Add in the eggs one at a time beating after each addition and scraping down the sides of the bowl. Add int he vanilla
  3. Add in the flour, baking soda and salt and mix on low until just combined. Stir in the chips with a wooden spoon.
  4. Place 1/4 cup of dough 3 inches apart on a baking sheet and bake for 12-14 minutes until the edges are golden brown. Place on a wire rack to cool.

adapted from Food Network

You Might Like: