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Ingredients
    Cookie Dough Base
  • 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

    Toppings
  • 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

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Instructions
Prep Time: 15 minutes / Cook Time: 10 mins (flour) / Yields: 24-26 Cookie Dough Scoops
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.