Can we talk about these cookies?
I’ll admit, I can’t always get behind all the weirdo flavors on the internet lately. Bacon in this, kale in that, and what is everyone’s obsession with bourbon? Does anyone still drink wine coolers, or are we not doing that anymore?
Also, chia seeds creep me out. There — I SAID IT. They look like bugs or mouse poop and then they turn into like a gel and it’s just kind of creepy and weird. I like boring food. Can we just be okay with that?
Needless to say, I was hesitant about making these cookies. I’ve been wanting to do potato chips in a cookie for awhile, but I was worried it would be weird and I don’t do weird. But something kept whispering in my ear that potato chips and Whoppers would be amazing together. And then it turns out that the something that was whispering to me was PMS.
PMS is responsible for some of my most amazing flavor combination ideas of all time, so I’m not hating.
With all the crunch going on from the potato chips and malt balls, I wanted to make sure these cookies were chewy and soft. I decided to add some marshmallows too, so there is some gooey-ness added to the texture. Seriously — these cookies are AMAZING. The perfect thickness, the perfect chewiness, and the salty/sweet/slightly chocolate malt flavor is the best thing ever.
If you’re kind of a food wimp like me, don’t fear these cookies. They’re totally not weird. The only thing that is weird is you when you don’t make them. Do it do it do it.
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 heaping TBS instand vanilla pudding mix
- 2 sticks salted butter, slightly softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 3 tsp vanilla extract
- 1 large egg plus one large egg yolk
- 1 heaping cup ruffled potato chips
- 1 heaping cup roughly chopped malt ball pieces
- 1 1/2 cups mini marshmallows
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, combine flour, baking soda and pudding mix and set aside.
- In the bowl of your mixer, cream butter and sugar on medium speed until light and fluffy -- about two minutes. Add the egg and egg yolk one at a time, scraping the bowl after each. Add extract and beat until blended.
- With the mixer on medium low, slowly add the flour mixture until fully combined. With a spatula, stir the dough from the bottom a few times to make sure that everything is well mixed. Fold in potato chips, malt ball pieces and marshmallow.
- Measure dough out by 1/3 cup fulls on lined baking sheet, about 3 inches apart. For neater cookies, try to make sure your marshmallows are tucked into your dough instead of laying on top of it. Your cookies will come out great either way, but marshmallows on the outside of your dough will melt and your cookies may be slightly misshapen.
- Bake cookies for about 12 minutes, until puffy and golden on edges and top center. Remove from oven and let cool on sheets for 5 minutes before removing to wire racks to cool completely.
Make sure you use thick, ruffled or ridged chips in this recipe…the thin kind won’t be crunchy enough.
Enjoy and have a fabulous day!