POTATO CHIP TOFFEE COOKIES
Irresistible chip toffy Cookies! A buttery, soft and chewy cookie full of salty, fresh potato chips and sweet toffy bits.
Not solely do these cookies possess that impossible to resist sweet and salty bomb flavor combination, they even have a range of textures that create these cookies exceptional and appealing.
Potato chips add simply the right, light-weight and crisp crunch to a cookie and they’re one in every of my favorite straightforward mix-ins!
INGREDIENTS :
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
- ½ cup granulated white sugar
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 cup Heath toffee bits
- 1 cup potato chips (I used Ruffles but Lay's will work!)
INSTRUCTIONS :
- In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and smooth, about 30 seconds. Add in the egg, followed by the egg yolk, and the vanilla, beating well after each addition. Lastly, add in the baking soda, cornstarch, salt, and flour and mix lightly until a cookie dough comes together. Stir in the toffee bits and potato chips, gently breaking the potato chips apart with the paddle attachment.
- Cover and chill the dough for at LEAST 2 hours, up to overnight.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Drop rounded Tablespoonfuls of cookie dough 2" apart on the baking sheets.
- Bake for 9-11 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets before serving.
