Sweet and Salty Potato Chip Pretzel Cookies
Yo. Sweet and salty potato chip pretzel cookies. This is not a drill. They are here. They are proud. And they won’t back down in the face of bullying and adversity.
Because lemme tell you. These potato chip pretzel cookies have certainly got some haters. Presumptuous haters. Haters that have never actually had the pleasure of tasting one of these sweet and salty cookies, but have prematurely scoffed at the very idea of them. And these haters may or may not be immediately related to me. Yes, I’m calling you out.
But I’m here to prove the cynics and skeptics wrong.
However. The only way I can convert the opposition (and you, if you’re even just ever so slightly dubious) is if said opposition is already a general fan of salted cookies. If salt on cookies gets a big X from you, I give up already.
But. If you’ve long been a fan of salt-topped cookies, please do try your hand at these potato chip pretzel cookies.
I’ll tell you why.
Because these potato chip pretzel cookies are soft and chewy and gooey. And have slightly crisp edges. And are dairy-free. And are so easy to make. And require one mixing bowl and one stirring utensil.
And. They’re sweet and tender, but also pleasantly salty and crunchy and crispy. Thanks to the crushed potato chips and pretzel bits.
Use plain potato chips. Ridged. Un-ridged. Any kind. Just plain. And crush ‘em.
And use your favorite salted pretzels. Ones on the thinner side, preferably. Or you’ll have to spend a longer time chopping ‘em up. Which is fine, I guess. Chunky hunks of pretzels work too. Or work better, even. I can’t decide.
And letsberealhere. When’s the last time you made a potato chip pretzel cookie? Or tasted one? Maybe once. Years ago. Maybe never.
The time is here. The time is now.
These sweet and salty cookies are unique and delicious and special and delicious and cray and delicious and weird and delicious.
And did I mention they’re delicious?
Soft and chewy. Tender and gooey. Sweet and salty. Crispy and crunchy. Easy and quick. Dairy-free and unique.
I know they’re odd. I know they’re a bit out there. I know they’re not for everyone. But be bold. Be weird. Be adventurous. And try these sweet and salty potato chip pretzel cookies.
After all, all you’ll need to make these cookies is ten spare minutes, some basic baking ingredients, and an appetite for a jar full of amazing sweet and salty cookies.
Sweet and Salty Potato Chip Pretzel Cookies
Yield: about 25 cookies
½ cup oil (canola, vegetable, or melted coconut oil)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups packed flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup broken up potato chips (plain flavor)
¾ cup chopped, salted pretzels
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the oil and sugars until smooth. Add in the egg and vanilla extract and whisk until the mixture is smooth again.
3. Pour the flour, baking soda, and salt on top of the wet ingredients and stir everything together until just combined. Stir in the chips and pretzels last.
4. Form medium-large balls of dough and transfer to baking sheets with space between them.
5. Bake cookies for 9-11 minutes, until the edges are just golden and you can just lift a cookie off the sheet with your finger. Let the cookies cool and firm up on the sheets before moving them.
