Pretzel Potato Chip Cookies
These Chocolate Chip Cookies with Potato Chips and Pretzels are a perfect blend of salty and sweet making them a perfect treat for any occasion.
Servings: 15 cookies
Calories: 228kcal
Cost: Recipe $3.51 / Serving $0.23
Ingredients
- ½ cup unsalted butter, softened ($0.99)
- ¼ cup granulated sugar ($0.09)
- ½ cup brown sugar, packed ($0.22)
- 1 large egg ($0.15)
- 1 egg yolk ($0.07)
- 1 ¼ cups all-purpose flour ($0.16)
- ½ teaspoon salt ($0.01)
- ½ teaspoon baking soda ($0.01)
- 1 teaspoon vanilla extract ($0.03)
- 1 cup potato chips, crushed, divided ($0.46)
- 1 cup pretzels, broken into small pieces ($0.25)
- 1 cup chocolate chips ($1.07)
Instructions
- Make dough. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Add dry ingredients. Stir in the flour, baking soda, and salt just until combined.
- Fold in mix-ins. Gently fold in ½ cup of the crushed potato chips, the pretzels, and the chocolate chips.
- Chill. Cover the dough and refrigerate for at least 30 minutes, or up to overnight.
- Prep oven. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the remaining ½ cup crushed potato chips into a shallow bowl.
- Shape cookies. Roll the dough into 2-inch balls, then roll each ball in the crushed potato chips to coat. Place cookies 2 inches apart on the prepared baking sheet.
- Bake. Bake for 12 to 15 minutes, or until the edges are set and the tops are no longer glossy.
- Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling. Chilling improves texture and prevents excess spreading.
- Chip texture. Crush potato chips and pretzels into roughly 1-inch pieces for best crunch.
- Variations. Substitute up to ¾ cup butterscotch chips or caramel bits, reducing other mix-ins slightly.
- Storage. Store cookies in an airtight container at room temperature for up to 7 days, best within 3 to 4 days.
- Freezing. Freeze dough balls for up to 3 months and bake directly from frozen, adding 1 to 2 minutes to bake time.
Nutrition
Serving: 1cookie | Calories: 228kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 273mg | Potassium: 128mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
