Categories:
Ingredients
2 cups Flour
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup C&H® Light Brown Sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Iodized Salt
Cookie Dough Base
1/2 cup Crushed Pretzels
- 1/2 cup Crushed Potato Chips
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Mini Marshmallows
- 1/2 cup Dried cranberries
- 1/4 cup Pepitas
Toppings
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Instructions
Step 1
Preheat oven to 350°. Place flour on a baking sheet and bake until flour reaches 160° (about 5-10 minutes). Allow to cool and store in an airtight container.
Step 2
Beat butter and C&H® Light Brown Sugar together until light and fluffy (about 2 minutes).
Step 3
Add in vanilla extract and salt. Beat until incorporated.
Step 4
Add baked flour in 1/3 cup increments and beat until all cups are fully incorporated. About 2-3 minutes. Use rubber spatula to make sure all flour is mixed in.
Step 5
Lightly crush pretzels and potato chips separately (I kept them a bit chunky for texture!).
Step 6
Using the rubber spatula, fold in crushed pretzels and potato chips, mini chocolate chips, mini marshmallows, dried cranberries, and pepitas.
Step 7
Enjoy as is or portion out into little balls using a cookie scoop. Refrigerate or freeze. Store in Tupperware or reusable sealable bags.
Additional Tips
- If you are not using pretzels or potato chips, you may want to use a bit more salt.
- Iodized salt worked better in this recipe than sea salt.
- You can use regular potato chips - I just preferred the ripples for texture!
- You can add 2-3 tablespoons of milk if you want a lighter-textured dough!
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Recipe by
Lizzie Pachter
@crumbblondecreative
Lizzie Pachter is a food photographer, stylist and recipe developer based in Los Angeles. Creator of The Crumb Blonde, she develops and photographs fun, easy to follow recipes with a distinct California flare. Follow her food photography adventures on instagram, @Thecrumbblonde.
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