Happy Thursday friends! I feel like we’ve already established my obsession with snacks, right? I’d choose to snack all day everyday in place of larger meals. Unfortunately, I try and be a grownup once in a while and recognize that I should probably not have my daily consumption consist of gummy candies and chips. As a kid I was constantly snacking, and I guess I haven’t grown out of it? Really though...there could be worse things!
Once I got on the whole salty and sweet bandwagon, it’s been a whole new world of snack indulgence and baking possibilities for me! I find myself thinking of more combinations that incorporate the two elements and am LOVING how it’s working out. My love for snacks led me to this delicious recipe, and I have zero regrets! You’re probably wondering what makes these Snack Cookies a “snack.” THAT my friends would be The combination of my soft chocolate chip cookies with chunks of potato chip and pretzels sprinkled throughout! COME ON! Can there be anything better?! My favorite part has to be taking a bite and getting a surprise taste of the salty chip or pretzel inside. Bake these up and indulge in your snack obsession along with me!
Prep Time: 7 minutes
Total Time: 17-20 minutes
Yields: 3 dozen cookies
Ingredients
1 cup oil
1 cup brown sugar
½ cup sugar
2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 tablespoon cornstarch
2 ½ cups flour
Chocolate chips
Crushed ridged potato chips
Crushed pretzel pieces
Directions
1.Preheat your oven to 350 degrees, and line your baking sheets with parchment paper.
2. In a stand mixer, begin to mix your oil and sugars until fully incorporated. Add your eggs one by one, followed by the vanilla. Add your baking soda, salt, and cornstarch to the bowl, and mix to ensure all is incorporated. Add in your flour and scrape down the sides of the bowl if necessary.
3. In a separate bowl, crush up your favorite ridged potato chips, along with your pretzel pieces*. With a rubber spatula, begin to incorporate your chocolate chips, crushed potato chips and pretzels so you don’t crush them all in the mixer.
4.Scoop the dough onto prepared baking sheets and bake for 9-10 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before moving to a cooling rack. Eat and enjoy!
*When crushing up my chips and pretzels I like the keep them in large chunks so that when you bite into the cookie you get delicious salty bursts!
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