COUCH POTATO COOKIES

THE ULTIMATE SALTY AND SWEET COOKIE COMBO YOU DIDN’T KNOW YOU NEEDED.

SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES


2. Couch Potato Cookies.JPG
1. Couch Potato Cookies.JPG

LISTS

GROCERY LIST:

  • 2 sticks | Unsalted Butter

  • 2 large | Eggs

  • 1 ¼ cups | Light Brown Sugar

  • ¾ cup | Granulated Sugar

  • 3 cups | All-purpose Flour

  • 1 teaspoon | Kosher Salt

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 2 teaspoons | Vanilla Extract

  • 1 ½ cups | Semisweet, Bittersweet or Dark Chocolate Chunks

    • Brand recommendation - Guittard Extra Dark Chocolate Baking Chips

  • ¼ cup | Frosted Flakes

  • ½ cup | Potato Chips

    • Brand recommendation - Ruffles

  • ½ cup | Pretzels

    • Brand recommendation - Rold Gold Pretzels, Original Thins

KITCHENWARE:

  • 2 18x13-inch Baking Sheets

  • Stand Mixer or Hand Mixer w/ Large Mixing Bowl

  • 2 Medium Mixing Bowls

  • Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

  • Food Scale (recommended but not necessary)


PREP

Helpful tips!

  • Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.

  • You can substitute light brown sugar for dark brown sugar.

  • When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having denser cookies. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

  • Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.


BAKE

COOKIE DOUGH:

  • ¼ cup | Frosted Flakes (finely crushed)

  • ½ cup | Potato Chips (roughly broken down)

  • ½ cup | Pretzels (roughly broken down)

  • 1 cup | Semisweet, Bittersweet or Dark Chocolate Chunks

  • 2 ¾ cups | All-purpose Flour

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Kosher Salt

  • 2 sticks | Unsalted Butter (cold)

  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)

  • ¾ cup | Granulated Sugar

  • 2 large | Eggs

  • 2 teaspoons | Vanilla Extract

TOPPINGS:

  • ½ cup | Semisweet, Bittersweet or Dark Chocolate Chunks

  1. Place Frosted Flakes in a baggie and break down to very small pieces using a rolling pin, jar or can. These need to be much finer than the other items because if left whole or too large they’ll melt in a way that almost creates a caramel-like texture. Pour into medium mixing bowl. Break down chips and pretzels with your hands and place in same bowl. Add chocolate chunks, mix around and set aside.

  2. Line baking sheets with parchment paper.

  3. Preheat oven to 375° F and space out oven racks for even baking.

  4. Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.

  5. Sift flour, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.

  6. Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the Frosted Flakes, chips, pretzels and chocolate chunks by hand using a rubber spatula.

  7. Measure out ¼ cup (or 112 grams) portions of dough and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 3 chocolate chunks into the top of each ball.

  8. Bake cookies for 12 minutes. Rotate the sheets and swap the top and bottom racks from the first bake and bake for an additional 10 minutes, until golden brown, puffed and crisp.

  9. Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.

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DUAL CHOCOLATE PUMPKIN COOKIES

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GIANT DOUBLE CHOCOLATE CHIP COOKIES