Sweet and Salty Chocolate Chip Cookies

by Vanessa
(Austin, Texas, USA)

Sweet & Salty Chocolate Chip Cookies

Sweet & Salty Chocolate Chip Cookies

Every one who tries these yummy cookies can't get enough. It's easy to understand why when you see what's in them. I mean what could be better than chocolate chip cookies stuffed full with crunchy and salty potato chips and pretzels. These aren't going to win any healthy recipe contest any time soon, but we all need to indulge every once in a while.

Sweet and Salty Chocolate Chip Cookies Recipe

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (optional since the potato chips and pretzels might already make them salty enough)
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 34 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups rippled potato chips, coarsely broken
  • 1 cup small pretzel twists, broken into 1/2-inch pieces
  • 1/2 cup unsalted peanuts (optional)

Preheat oven to 375F degrees. Set aside ungreased cookie sheets, or line sheets with parchment or silicone liners.

In a small bowl, stir together flour, baking soda and salt (is using).

In a large mixing bowl with an electric mixer on medium-low speed, beat butter, white and brown sugars, and vanilla until creamy.

Add eggs, one at a time, blending well after each addition.

Gradually beat in dry flour mixture until well mixed.

Stir in chocolate chips, potato chips, pretzel pieces, and peanuts (if using) with a large wooden spoon.

Using rounded tablespoons of dough, drop onto prepared sheets at least two inches apart.

Bake 9 to 11 minutes, or until edges are golden.

Remove from oven and allow cookies to sit on sheets for two minutes before transferring to wire racks to cool completely.

This recipe makes about 5 dozen Sweet and Salty Chocolate Chip Cookies.

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