Sweet n Salty Cookies
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Sweet n Salty CookiesThe inspiration for these cookies comes from New York City's Momofuku Milk Bar's Compost Cookies. Use whatever goodies you have on hand: chopped chocolate, chocolate bars, chocolate-covered raisins, peanuts and savoury snacks, such as potato chips, corn chips and pretzels. Crazy but addictive!based on1 ratings. 6 user reviews.
Sweet n Salty Cookies
Photography by Jodi Pudge
This recipe makes 42 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 127127 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 16 g16g carb |
| fibre | 00 fibre |
| chol | 21 mg21mg chol |
| sodium | 90 mg90mg sodium |
| potassium | 66 mg66mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| vit C | 22 vit C |
| folate | 88 folate |
The inspiration for these cookies comes from New York City's Momofuku Milk Bar's Compost Cookies. Use whatever goodies you have on hand: chopped chocolate, chocolate bars, chocolate-covered raisins, peanuts and savoury snacks, such as potato chips, corn chips and pretzels. Crazy but addictive!
Ingredients
- 1 cup unsalted butter 1 cup unsalted butter
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 3/4 cup packed brown sugar 3/4 cup packed brown sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 2-1/3 cups all-purpose flour 2-1/3 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 3/4 tsp salt 3/4 tsp salt
- 1 cup chopped candy-coated chocolate pieces 1 cup chopped candy-coated chocolate pieces or chocolate or caramel or chocolate bars
- 1 cup crushed or crumbled potato chips 1 cup crushed or crumbled potato chips or pretzels or Bugles
Preparation
In large bowl, beat butter with granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla.
Whisk together flour, baking soda and salt ; stir into butter mixture.
Stir in candy and crumbled snacks. Drop by 2 tbsp onto parchment paper–lined baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until golden, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.)
Whisk together flour, baking soda and salt ; stir into butter mixture.
Stir in candy and crumbled snacks. Drop by 2 tbsp onto parchment paper–lined baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until golden, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.)
Source : Canadian Living Magazine: April 2011
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