I know. It appears as though I have lost my marbles.
But I assure you, potato chips in cookies is not weird. When I was young, I put cheeseballs on my open-faced peanut butter sandwiches. That’s weird.
I’m totally grossing you out. Are you even still reading?
You see, I have a soft spot for salty sweet treats.
I like to drizzle chocolate on my pretzels and sprinkle sea salt on my caramel. Kettle corn, honey roasted peanuts, and bread & butter pickles often feed my salty/sweet cravings.
Salty, ruffled potato chips and toffee are overloading your chocolate chip cookies today. One bite will satisfy every last corner of your palate. The chocolate chips will melt in your mouth. The buttery toffee will stick to your teeth. The potato chips are an unexpected crunch.
The centers are so soft and gooey.
I couldn’t stop reaching for more.
I wallowed in the pleasure of each and every thick & chunky bite.
I took this basic cookie recipe and threw in my entire pantry. This cookie dough recipe has won my heart over and over again. Moist, chewy cookies produced each time. An extra egg yolk and lots of brown sugar leave their texture soft, even when cooled.
I typically have a batch of this dough in the freezer and add in random odds ‘n ends when I’m in a cookie mood.
My only mood.
If there is one way you’re going to break the rules and a trash up a cookie, it’s this way.
Sweet & Salty Potato Chip Toffee Cookies
makes 3 dozen
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup crushed ruffled potato chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup chopped heath bars (or Heath Bar Bits ‘o Brickle baking pieces)
Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the potato chips, chocolate chips, and toffee. Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days, covered) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more add-ins onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!
*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
adapted from Rainbow M&M Cookies
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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My new favorite way to eat potato chips, for sure.
More favorite ways to get a sweet & salty fix: