Hi! I’m Kristyn from pretty kitten’s kitchen. I’m delighted to be guest posting here on Recipes from a Pantry today. One of my driving food philosophies is that things should never get terribly complicated in the kitchen. I like to keep things un-fussy.
One of the best ways to do this is to have a basic recipe you can tweak to make any possible combination your heart might desire. Such is the case with these cookies. They make a fantastic base for a regular old chocolate chip cookie, or you can change things up in a myriad ways.
Rolos and potato chips are among my favorite road trip munchies, and I just thought they would make the most incredible cookie combo. And they do, though I say it myself. How can you go wrong, really? Vanilla-scented dough, creamy, chewy, gooey Rolo candies, and a sprinkling of mini chocolate chips, just for kicks and giggles.
I’ll take a dozen, please!
Road Trip Chocolate Chip Cookies
adapted from Cook’s Illustrated
- 530g (2cup) + 2 tbsp. flour
- ½ tsp. baking soda
- 1½ sticks (12 tablespoons) salted butter, melted (or browned!) and slightly cooled
- 220g (1 cup) brown sugar
- 100g (1/2 cup) sugar
- 1 egg + 1 egg yolk, at room temp
- 2 tsp vanilla
- 90g (1/2 cup) halved Rolo candies
- 30g (1/2 cup) coarsely chopped, plain potato chips
- 60g (1/3 cup) mini chocolate chips
- Preheat oven to 325 degrees F.
- Mix the flour and baking soda in a bowl and set aside. In a separate bowl, mix the butter and sugars until combined. Add egg, egg yolk, and vanilla and stir until well mixed. Gradually add flour mixture, and mix until a stiff dough forms. Gently fold in Rolos, potato chips, and chocolate chips into the dough until evenly distributed.
- Shape dough into walnut-sized balls (I use a cookie scoop), and place on parchment-lined cookie sheet (the parchment is important for these, since the caramel can ooze out and stick to the pan terribly).
- Bake for 8-12 minutes, or until the edges are slightly brown. Be careful not to overbake.
- Let cool for a few minutes on the pan before transferring to a wire rack to cool completely.
This recipe was shared at the Weekend Potluck recipe link up.