Ingredients For sweet and salty potato chip toffee cookies
plus 2 tablespoons all purpose flour
brown sugar, light
egg, at room temperature
egg yolk, at room temperature
crushed ruffled potato chips
semi-sweet chocolate chips
chopped heath bars, or heath bar bit o brickle baking pieces
How To Make sweet and salty potato chip toffee cookies
preheat oven to 325.
mix the flour and baking soda in a bowl and set aside.
with electric mixer or stand mixer with paddle attachment, cream the butter and sugars together.
add the egg, egg yolk and vanilla and mix well.
gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).
fold in the potato chips, chocolate chips and toffee. do not over mix the dough at any point in the process.
chill dough for at least 30 minutes or up to 5 days covered in the refrigerator.
drop by tablespoonfuls onto ungreased baking sheet. press a few more add ins onto the top for decoration.
bake for 8-10 minutes or until edges are slightly browned.
the centers should appear very soft and puffy. let cool completely.
make sure to keep dough cold at all times while the batches are baking.
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