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Too-salty cookies

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/recip...

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?


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

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

    1. 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.


      1 Reply
      1. re: paulj

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

        2 Replies
        1. re: mojoeater

          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.


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


          1. re: paulj

            Ever had chocolate covered pretzels or peanuts? Very good.

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

                1. 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

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

                    1. 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

                        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.