Jingle jangle is such a treat of Trader Joe’s and were the inspiration for these kitchen-sink style cookies. They have toffee, M&Ms, pretzels, and peanuts! The mix is chocolate covered but I wanted the sweet-salty mix here. Swap any of the candy to go from holiday to anytime.

Jingle Jangle Cookies
Ingredients:
2 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 additional yolk, at room temperature
2 cups candy (1 cup toffee bits, 1 cup mini M&Ms)
1 cup chocolate chips
1/4 cup roasted peanuts
1/2 cup chopped pretzels

Directions:
Whisk together the flour, salt, baking powder, and baking soda.
In a stand mixer or hand mixer, beat together the butter, brown sugar, and white sugar.
Add in the egg and yolk, mixing well.
Slowly pour in the dry ingredients until well mixed.
By hand, mix in the toffee and M&Ms.

Scoop into small balls – roughly golf/ping pong size. Refrigerate for 1 hour.

Preheat the oven to 350-degrees.
Bake on parchment lined baking sheets for ~12 minutes.

Out of the oven, top with pretzels and peanuts while still hot on the baking sheet. Allow to cool 2-3 minutes and transfer to a wire cooling rack.
Enjoy!
These Popcorn Bucket Cookies are the base I went with but have a movie-themed with popcorn and even gummy candies though I took it more salty-sweet. Buncha Crunch, Reeces Pieces, KitKats, or butterscotch chips in there too.