Chocolate Chip Pretzel Cookies Recipe Recipe For Potato

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.

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.

CHIP AND DIP COOKIES

Steps:

• Preheat oven to 350°F
• Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
• Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1/2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
• Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
• Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.

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.