Sweet and salty caramel crunch cookies

A deliciously satisfying treat!

I find the combination of sweet and salty absolutely irresistible. These cookies are simple to make but absolutely delicious. The chips will stay crunchy for a day or so but even after they soften they still add a huge pop of flavour to complement both the cookie dough and the fantastic salted caramel baking chips. I like to use ripple chips so they hold their shape a little bit more and you can actually see them in the cookies. Next time, I plan to try making these with crushed pretzels instead of the chips; I think that will be an equally delicious variation. These cookies freeze well, in case you’re thinking you might make a double batch. If you can’t find salted caramel baking chips, you could substitute with butterscotch chips or toffee bits and sprinkle a few flakes of sea salt over each cookie to balance the flavour. If you like these cookies, you may also want to check out these over-the-top Carnival Cookies!

Ingredients

• 1 cup (250 mL) butter, softened
• 2 cups (500 mL) white sugar
• 3 tablespoons (45 mL) molasses
• 2 eggs, lightly beaten
• 2 teaspoons (10 mL) vanilla
• 2 cups (500 mL) crushed potato chips*
• 2 1/2 cups (625 mL)  all-purpose flour
• 1 teaspoon (5 mL) baking soda
• 1 1/2 cups (375 mL) salted caramel baking chips

*It takes about 5 cups of chips to make 2 cups crushed. Open the bag, press out the air and clip the top closed. Press bag firmly against the counter with your hands to crush the chips.

Method

• Preheat oven to 350F and line 2 baking sheets with parchment paper. Set aside.
• In a large mixing bowl (use a stand mixer if you have one), cream the butter, sugar and molasses together, beating until light and fluffy. Add the eggs and vanilla and beat until well blended.
• Add the crushed potato chips and blend again. Add half the flour and stir to mix it in, then add remaining flour and the salted caramel chips and blend until incorporated.
• Drop dough by teaspoonfuls (use a small cookie scoop if you have one) onto the lined cookie sheets, placing about 1.5 inches apart.
• Bake for 10 – 12 minutes, until browned. Remove from oven and place cookie sheets on a wire rack; let cool for 3 minutes then transfer the cookies to another wire rack to cool completely. Repeat with remaining dough.
• Cooled cookies can be stored in an airtight container for 3 days at room temperature or refrigerated for up to 2 months.

Makes about 4 dozen cookies; recipe can easily be halved.