Best Chocolate Potato Chip Pretzel Cookies Recipes

POTATO CHIP CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl.
• Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

CHOCOLATE CHIP COOKIES WITH POTATO CHIPS AND PRETZELS

Steps:

• Cream together the butter, sugar, and brown sugar.
• Mix in the eggs, flour, salt, baking soda, and vanilla until combined.
• Add in 1 cup potato chips, pretzels, and chocolate chips.
• Cover the bowl and chill the dough in the fridge for 30 minutes, preferably (a few hours (up to overnight).
• Preheat the oven to 350 degrees F.
• Place 1/2 cup potato chips in shallow bowl.
• Roll cookie dough balls into 2 inch sized balls.
• Roll in crushed potato chips. Place 2 inches apart on parchment lined baking sheet.
• Bake 12-15 minutes or until edges look set and tops are no longer glossy. Cookies will be golden.

CHOCOLATE CHIP-PRETZEL COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In resealable food-storage plastic bag, place 1 cup of the pretzels; seal bag, and coarsely crush with rolling pin.
• In large bowl, mix cookie mix, softened butter, egg and crushed pretzels with spoon until soft dough forms. Stir in butterscotch chips. Spread dough evenly in pan. Break remaining 1 cup pretzel twists in small pieces, and sprinkle on top; press lightly into dough.
• Bake 18 to 22 minutes or until golden brown. Cool 30 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Let stand about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. Store covered in airtight container.

CHOCOLATE, POTATO CHIP & PRETZEL COOKIES

Steps:

• 1. Preheat oven to 350° F.
• 2. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy
• 3. Add eggs and beat until well incorporated, then add molasses.
• 4. In a separate bowl mix the flour, salt, baking soda, until just combined.
• 5. Add the dry ingredients slowly to the wet ingredients and mix until blended.
• 6. Remove from mixer and gently fold in chocolate chips, pretzels and potato chips.
• 7. Transfer dough to clean work surface and divide into 12 equal portions.
• 8. Place each on sheet pan lined with parchment paper and bake in oven 12 minutes, or until very lightly browned.
• 9. Let cool on rack and store in airtight container.
• 10. Beware of lurking Cookie Monsters. I am sure there will be many sightings.

OATMEAL CHOCOLATE-CHIP COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°F.
• Beat together butter and sugars until creamy. Add eggs and vanilla. Beat well.
• Add combined flour, baking soda, cinnamon, and salt.
• Break up pretzels to your desired size.
• Stirs in oats, chocolate chips, and pretzel pieces.
• Bake 10-12 minutes until golden brown.