SNACK BAR COOKIES? Sold.
If you haven't been inspired by the Kids Baking Championship on the Food Network, I'm not sure we can be friends. Now, I've never quite been the baker, or a real sweet lover either, but something about salty AND sweet just hits home for me. SO, when I saw a cookie that had potato chips in it, I was all ears (well, eyes).
The best part of this recipe is that you can choose just about anything to go in these cookies. So, I channeled my inner child and went to work - aka I went to my cousin's house and had the little ones help me. :)
For our cookies, we chose potato chips (the wavy ones) , M&M's, pretzels, and Rice Krispies. The cookies came out amaaazzeee. Our only critique was that we were unsure of how we felt about the pretzels in the cookies. They weren't totally crunchy, like we had anticipated. That didn't stop us from stuffing our mouths with them, though.
Inspired by kids, enjoyed by all.
SNACK BAR COOKIES
Yields 3 dozen
2 1/2 cups of flour
3/4 teaspoon baking powder
Pinch of salt
2 sticks butter, softened
1/2 cup light brown sugar, packed firmly
1 cup sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
1 cup wavy potato chips
Up to 1 cup of your favorite mix-ins (get creative here!):
Chopped walnuts, pecans, peanuts, candy-coated chocolate or peanut butter candy, such as mini m&m's or Reese's pieces, dried cranberries or cherries, white chocolate chips, chocolate chunks and toffee bits are some of the Food Network favorites - I added Rice Krispie cereal which added a nice crunch!
1. Preheat the oven to 350 degrees F. Mix the flour, baking soda, and salt in a large bowl. Beat the butter and sugar together until light and fluffy on medium speed in another bowl. Beat in the eggs one at a time, then add the vanilla.
2. At a low speed, add the flour mixture in batches until just blended. (Be careful not to overbeat or the dough will toughen.) Stir in chocolate chips and your choice of stir-ins with a wooden spoon until well combined. Chill the dough 30 minutes or overnight. (I would recommend chilling for a shorter amount of time because you don't want your mix-ins to get soggy!)
3. Shape or scoop the dough into 2-inch balls spaced about 3-inches apart on baking sheets. Bake until golden brown around the edges, about 15 minutes. Let cool on baking sheets, about 3 minutes. Transfer cookies to a cooling rack and cool.