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Too-salty cookies

v
virtualfrolic Jun 16, 2007 11:23 AM

I made some cookies the other day - I was making kitchen sink cookies (chocolate, marshmallows, peanut butter chips, toffee, etc) and because I used roasted peanuts and peanut butter instead of peanut butter chips, my cookies ended up way too salty. I did lessen the amount of salt indicated in the recipe - but I probably shouldn't have added any salt at all. They taste ok when eating them - but you definitely feel the salt after the fact.

The recipe, in case you're interested: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21355,00.html?rsrc=search

Anyone have any ideas about what I could do with these? I currently have the cookie dough frozen (ready for baking into cookies). Do you think these will just have to go into the garbage can?

Thanks!

My blog: http://virtualfrolic.blogspot.com/

  1. chef chicklet Jun 24, 2007 08:21 AM

    The vanilla ice cream recipe I use is nice and sweet. Your cookie dough soungs perfect for a nice "hash" ice cream.
    If it were me, I would bake the cookies up, actually under cooking them a bit. When done, chunk them up and during the soft stage of the ice cream when I put it into the container for the freezer, layer the cookies and ice cream and add a dark choclate sauce to the layers. Freeze the dough, and cook up what you need, this way you can control the saltiness.

    That would go like wild fire around here!

    1 Reply
    1. re: chef chicklet
      v
      virtualfrolic Jun 26, 2007 08:48 PM

      hey Chef Chicklet - would it be posible to share your vanilla ice cream recipe? Sounds like it'd work out great with the salty cookies.

    2. c
      Chef D Quizzing Jun 23, 2007 08:03 PM

      Bake and cool cookies. Make an ice cream sandwich and freeze. Dip in chocolate. Wow.

      1. chowser Jun 16, 2007 06:07 PM

        Defrost it, roll it out in a baking pan and bake it, slightly underdone. Then add brownie batter and bake. Ooh, chipotle brownie would give you salty, sweet and spicy.

        1 Reply
        1. re: chowser
          v
          virtualfrolic Jun 20, 2007 10:12 AM

          Hi all - sorry for the delayed response! Thanks for all your suggestions..Well..I like the suggestion of putting some into ice cream - that would certainly work. Also, Chowser, I LOVE the brownie suggestion. I think that's the route I'm going to go with. I think I'll do a bullseye sort of thing. Thanks again everyone!

        2. mochi mochi Jun 16, 2007 03:27 PM

          Can you make another non salted batter and add it to your defrosted frozen batter. In other words, just merge the two?

          1. ArikaDawn Jun 16, 2007 12:43 PM

            I couldn't get the recipe link to work, but if it is like a sugar cookie or a shortbread cookie you could always just make more basic cookie dough w/o all the kitchen sink add-ins and cut it into the frozen dough to sort of dilute the saltiness and mellow it out.

            1. Olivia Jun 16, 2007 12:39 PM

              I would bake them, and then use them in something to sort of dilute the saltiness.

              Crumbled into or on top of vanilla ice cream would be delicious!

              1. d
                dietfoodie Jun 16, 2007 12:01 PM

                Why not make a second batch, with no added salt and maybe low-salt peanut butter, and combine? Worst case, you have twice as much cookie dough. And I second the suggestion to dip in chocolate -- chocolate covered pretzels are one of my favorite things! Or maybe caramel... isn't that a big trend, chocolate and caramel truffles sprinkled with salt?

                1. m
                  mojoeater Jun 16, 2007 11:34 AM

                  Bake and then dip them in chocolate and refridgerate. Chocolate covered goodness.

                  2 Replies
                  1. re: mojoeater
                    paulj Jun 16, 2007 11:44 AM

                    We don't usually think of chocolate going well with salt, but a nuvo-Spanish dish is chocolate on a slice of toasted bread, drizzled with olive oil, and a sprinkle of coarse salt.

                    http://www.foodandwine.com/recipes/to...

                    Maybe the salty aftertaste calls for something other than milk? What beverage goes with salty peanuts? Beer?

                    paulj

                    1. re: paulj
                      m
                      mojoeater Jun 16, 2007 11:48 AM

                      Ever had chocolate covered pretzels or peanuts? Very good.

                  2. paulj Jun 16, 2007 11:31 AM

                    How about changing your expectations regarding the saltiness of cookies?

                    I recently bought some 'Trek Mix Cookies' from Trader Joes. The sublabel is 'sweet, salty & nutty'. Like your cookies, the use of a trail mix in the batter makes these saltier than ordinary cookies. But they are still good. And since cookies are already high in fat and sugar, a bit extra salt doesn't harm their nutritional profile that much. One can argue that the extra nuts improves the profile.

                    paulj

                    1 Reply
                    1. re: paulj
                      v
                      virtualfrolic Jun 16, 2007 11:41 AM

                      Hey paulj - it's not the flavor I have a problem with - I actualy really like them. After eating them, they leave a really salty aftertaste..which is the biggest problem. As in - I feel like I need 2 glass of water to get rid of it (and it still doesn't go away). I know someone had this problem with small chocolates cakes - and made bread pudding. Wondering if someone had any similar kinds of idea for cookies.

                    2. 4
                      4Snisl Jun 16, 2007 11:25 AM

                      Maybe add a glaze so the sweetness balances out the salt?

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