Pretzel and Potato Chip Cookies

Ah, cookie time!

At no other time of year can I randomly whip up batches of baked goods, and do it guilt free. I used to think Wendy was crazy for experimenting with so many new recipes before her annual cookie exchange. And maybe I still do just a little. ;)

But this year I took a page from her book and made a few recipes, all in the name of science (or perhaps competition?). My favorite place to look for recipes is in the December issue's of Cook's Country magazine. It features the winners and runners up of their annual cookie contest. I am in awe of the people who are WINNING this thing! It just seems like the ultimate baked good success story. I dream of having a recipe THAT good and totally original coming out of my kitchen. Sigh.

Until then I am borrowing from another's creative genius, and hopefully coming to the party with a crowd favorite. This year I brought these Potato Chip and Pretzel Cookies with Caramel frosting. If you are a salty-and-sweet-in-one-package fan, then this is the cookie for you. I left the recipe as is, except for bumping up the quantity of pretzels just a bit. They aren't a chewy cookie...it's more of a crisp, shortbread texture. In other words, fantastic with a cup of tea. They are super easy and they definitely travel well after frosting is allowed to set. Enjoy!

~Erin

 

Pretzel and Potato Chip Cookies

Author: Erin (adapted from Cook's Country)

Ingredients

• Cookies


• 12 T. butter, softened


• ½ c. sugar, plus ¼ c. more for rolling


• 1 t. vanilla


• 1/8 t. salt


• 1 ½ c. flour


• 2/3 c. crushed potato chips


• 1/3 c. crushed pretzels


• Frosting


• ½ c. brown sugar, packed


• ¼ c. heavy cream


• 3 T. butter


• Pinch of salt


• 1 c. powdered sugar


• ½ t. vanilla


• ¼ c. pecans, finely chopped

Instructions

1. Pre-heat oven to 350. Line 2 cookie sheets with parchment paper.


2. Beat together butter, ½ c. sugar, vanilla, and salt in a mixer till light and fluffy.


3. Reduce speed to low, and add flour in 3 additions. Scrape down bowl as needed.


4. Gently mix in potato chips and pretzels.


5. Roll heaping tablespoons of dough into balls and roll in sugar. Use the bottom of a greased measuring cup to press balls to approximately ¼” thick.


6. Bake for about 15 min until edges are golden. Let cookies cool on tray for 5 minutes before moving to a wire rack.


7. FOR FROSTING – Bring brown sugar, butter, cream, and salt to a boil over medium heat. Remove from heat and stir in vanilla and powdered sugar. Cool for about 20 minutes before spreading on cookies.


8. Sprinkle cookies with pecans and allow frosting to set.

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