I love a good recipe that involves salty sweet, especially when the salty is potato chips.
Blog post and delicious cookies, courtesy of Bekah S.
I should preface this post that I am not a great baker. In fact, I’ve destroyed several boxes of those boxes of cake, so I tend to buy premade items.
However, between a love of chips and chocolate, I decided to tackle a new recipe. Unfortunately for me, the recipe said that you had to be precise with following directions.
I did make a couple of substitutions. The original recipe said to use bread flour, and I used regular. I also decided to use a combo of peanut butter/chocolate chips rather than butterscotch because one, they were on sale at Target, and two, I didn’t want to have half of a bag of chocolate chips lying around my house. As for the coffee, I bet you could use whatever kind you have on hand, I just so happened to have Dark Roast.
The first step was to create the Graham Cracker crust. I think you could crush the graham crackers in a baggie, but I used my trusty food processor.
After the graham crackers sprayed all over my kitchen when I removed them from the Processor, I added the flour, baking powder, baking soda, salt and dry milk.
After tossing the dry ingredients together, I added the butter and heavy cream. After mixing all of that, I put it in the fridge because I knew it would take a while for me to figure out the rest of the recipe.
At this point, I was getting nervous because just the graham crust already took long enough.
I mixed up the dry ingredients, but then it got sketchy. The recipe I had used a KitchenAid mixer, and I do not have one of those. In fact, my mother and sister have promised to get me one when I get married; with that not happening anytime soon, I improvised. MISTAKE #1.
The recipe kept giving time limits for how long things should be “creamed” or “mixed” or “beaten” so I just did these things until my arms got tired. I just added the ingredients the normal way I make cookies: add the wet materials to the dry materials and the extras at the end! MISTAKE #2
At this point, the recipe said to refrigerate the dough for an hour. It said to portion out the dough before refrigerating but that didn’t seem necessary, plus I couldn’t find one of my cookie sheets. It also said to cover the dough with plastic wrap but I felt that was just a waste. MISTAKE #3
After an hour, I preheated my oven, portioned out the chilled cookie dough on the parchment paper, and threw it in the oven for 18 minutes like the original recipe said. MISTAKE #4
After about 5 minutes, I pulled this out of the oven. So after all of that work, I was left with burnt cookies and a blaring fire alarm.
After turning on all of the fans and opening all of the windows of my apartment, I decided to change plans. My mom gave me some silicone baking sheets for Christmas last year that I had yet to use. I decided now was the time! MISTAKE #5
I loaded them up with the cookie dough, and put them in for much less time. This was the first batch.
At this point, I was super frustrated, and cold because all of the windows in my apartment were open late at night, in Minnesota, in the middle of October. Finally, I reused the original cookie sheet, and got some to turn out. They didn’t look appealing, but they ended up being quite tasty!
I would recommend making these cookies because the added salty was amazing! However, the next time I try to add chips to a recipe, I think I’ll just stick to regular chocolate chip cookies, and eat some chips on the side!
Adapted from recipe on Table for Two
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup tightly packed dark brown sugar
- 1 tbsp. corn syrup
- 1 egg
- ½ tsp. vanilla extract
- 1⅓ cups flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. kosher salt
- 1¾ cup mini chocolate/peanut butter chips
- ½ cup of graham crust (see below for recipe)
- ⅓ cup old-fashioned rolled oats
- 2½ tsp. ground coffee
- 2 cups plain potato chips
- 1 cup pretzels
Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
Cream together butter, sugars, and corn syrup. Then add in the egg and vanilla extract and beat.
Slowly add in the flour mixture and mix until everything is just about coming together.
Add the chocolate chips, peanut butter chips, graham crust, oats, and ground coffee, and mix for 30 seconds.
Then add the potato chips and pretzels until folded in.
Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour.
Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 8-10 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that’s not the case.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Graham Crust for the Compost Cookies
- 1½ cups graham cracker crumbs
- ¼ cup dry milk powder
- 2 tbsp. granulated sugar
- ¾ tsp. kosher salt
- ½ stick unsalted butter (4 tbsp.), melted
- ¼ cup heavy cream
Use a food processor to create graham cracker crumbs. Toss the graham crumbs, milk powder, sugar and salt in a medium bowl. Whisk the melted butter and cream together and pour over other ingredients.