This Circus Crunch Cookies recipe makes for a perfect sweet treat you can prepare in 15 minutes. Within an hour, you’ll have several dozen blue ribbon winning cookies on your hands. It makes a huge portion: about 50 cookies, so you’ll have plenty to freeze for later. In fact, I packaged and froze 6 each (in raw dough form) in several freezer bags and had fresh baked cookies at my fingertips for several weeks. You’ll want to keep this cookie recipe in heavy rotation.
Circus Crunch Cookies recipe credit goes to John Joseph Yanek who won with them at the 2014 Great Allentown Fair, 1st place in the Gold Medal Flour cookie contest we managed for several years. We’re guessing you’re going to go crazy for this cookie like we did.
Bake it great!
Circus Crunch Cookies
1 cup butter, softened
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup white chocolate morsels
3/4 cup salted peanuts, crushed
3/4 cup salted pretzels, crushed
3/4 cup caramel popcorn, crushed
1/2 cup melted milk chocolate
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper. In large bowl with electric mixer, beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well. In a small bowl, combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Stir in morsels, peanuts, pretzels, and popcorn. Drop cookies by heaping tablespoons onto prepared baking sheets. Bake 8-10 minutes or until lightly browned. Let cool several minutes before transferring to a wire rack to cool. Drizzle cookies with milk chocolate.