Cocoa Puffs® cereal and potato chips add a crunch in these chocolate and caramel cookies - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
- Add coffee grounds, vanilla and egg; beat on low speed until blended.
- Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
- Onto cookie sheets, drop dough by 1/4-cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 20 g, TransFat 1 g
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