1 cup salted butter, softened
1 cup light or dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
2 1/4 cup all purpose flour
1 teaspoon baking soda
Dash of salt
1 1/2 cup chocolate chips or chunks
1/2 cup roughly crushed potato chips
1/2 cup roughly crushed pretzels
1/2 cup Heath Bits ( bits o brickle)
🎄LETS MAKE IT-
Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
In the bowl of a stand mixer, add the softened butter. Add sugars, vanilla and egg. Blend till creamy. Add flour, baking soda, and salt. Combine. Add the chocolate chips, potato chips, pretzels, and Heath Bits. Mix till combined.
Place cookies by 1 1/2 Tablespoons onto the prepared cookie sheet 2 inches apart.
Bake for 14 minutes, or until edges are light golden brown. Remove and transfer cookies to a cooling rack. Store the cookies in a covered container. Freeze cookies for up to 3 months.
Makes 3 1/2 dozen
🎄🎄NOTES: I like to use the Ruffles brand of potato chips in this recipe. It’s ok to use any variety of plain pretzel, I used a waffle pretzel in this recipe.
If you would like an extra hit of salt ...sprinkle with a little sea salt before baking!
If you're looking to explore the delightful combination of sweet and salty in your baked goods, this cookie recipe is a fantastic choice. The inclusion of roughly crushed potato chips and pretzels adds a crunchy texture and savory contrast that beautifully complements the sweetness of chocolate chips and Heath Bits (bits o brickle). These ingredients create a multi-dimensional flavor profile that many cookie lovers enjoy. When making these cookies, be sure to use salted butter as suggested, since it enhances the overall taste by adding richness and a subtle saltiness. Light or dark brown sugar works well to impart a deep, caramel-like sweetness, while granulated sugar adds necessary sweetness and structure to the dough. Mixing the sugars until creamy ensures even sweetness distribution. To achieve the best texture, it’s important to cream butter and sugars thoroughly before adding eggs and vanilla extract. This technique creates the necessary air pockets for a soft yet slightly chewy cookie. For the salty components, the recipe notes a preference for Ruffles potato chips and states that any plain pretzel variety will do. A waffle pretzel, as used in this recipe, contributes a nice, sturdy crunch. If you prefer an extra salt punch, sprinkling sea salt over the cookies before baking intensifies the savory flavor. When portioning the dough, using about 1 1/2 tablespoons per cookie spaced 2 inches apart prevents them from spreading into one another during baking. Baking at 350°F for 14 minutes or until the edges turn golden ensures a perfect soft center with crisp edges. Once baked, transfer cookies to a cooling rack to preserve their texture and prevent sogginess. Store them in an airtight container to maintain freshness. Interestingly, these cookies freeze well for up to three months, making them a convenient option for preparing holiday treats or gifts in advance. This recipe offers a perfect balance if you’re seeking a crowd-pleaser at holiday parties or simply want to treat yourself to a unique twist on classic chocolate chip cookies. The infusion of salty bits like potato chips and pretzels elevates traditional cookies to an indulgent new level, enhancing both flavor and texture in every bite.
