Sweet & Salty Crunch Cookies
These cookies combine the irresistible blend of sweet and salty flavors with a satisfying crunch, making them a delightful treat for any occasion.
Ingredients
For the dough
- 142 g Cold unsalted butter, split into two portions Most of it will be browned
- 150 g Dark brown sugar, tightly packed
- 50 g White granulated sugar
- 1 large Chilled egg
- 2 tsp Vanilla extract
- 0.5 tsp Fine sea salt
- 0.5 tsp Baking powder
- 0.5 tsp Baking soda
- 208 g All-purpose flour
For the crunch
- 28 g Crushed potato chips Light crispy type
- 25 g Crushed buttery crackers Such as Ritz-type
- 57 g Bittersweet chocolate pieces or chips
- 43 g Butterscotch chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two baking trays with parchment paper.
- Melt most of the butter in a pan until it turns golden brown and develops a nutty aroma, then remove from heat.
- Mix the browned butter with the remaining butter and both sugars until the texture becomes smooth and slightly creamy.
- Add the egg, vanilla, and salt, then whisk until the mixture becomes thick and uniform.
- Incorporate baking powder and baking soda, then gently fold in the flour until almost combined.
- Add crushed chips, crackers, chocolate, and butterscotch pieces, mixing until evenly spread through the dough.
Baking
- Scoop dough into evenly sized portions and place them spaced apart on baking sheets.
- Bake until edges are set but the center stays soft, about 10-12 minutes.
- Allow cookies to cool fully on the tray before storing.
Notes
These cookies can be served warm or at room temperature. Pair with milk or coffee for a delightful experience. Store in an airtight container at room temperature for about a week or freeze for longer storage.