Midnight Snack Attack Cookies
Midnight Snack Attack Cookies.
“Oh No She Didn’t!!”
Oh Yes I did!!!
I made a cookie for those midnight cravings when you can’t decide if you want sweet or salty….. chips or peanuts….. a chocolate bar or a cookie……..
Yep… I put it all together in one glorious cookie I’m calling the Midnight Snack Attack Cookie!
Midnight Snack Attack Cookies
I simply started with my go-to cookie dough recipe for chocolate chips, but reduced the flour a smidge to make these cookies a little crispier. I then added some seasoned dry roasted peanuts and salty, crunchy potato chips with the semi-sweet chocolate chips.
The combination is HEAVENLY.
Use any kind of nuts you like. How divine would these be with cashews or salty pecans??!! I also think I would like to try them next time with barbecue potato chips. I think it would really kick these up a notch! Replace the chocolate chips with chopped Reese’s peanut butter cups or Butterfinger candy bars.
Go Crazy! It IS a midnight snack attack fix after all…
Midnight Snack Attack Cookies
I received a gift basket of gourmet cookies for Christmas that had some fun combinations of cookies in them that inspired me to try these. Can’t wait to hear what you think!
Here is my recipe.
Midnight Snack Attack Cookies
Ingredients:
4 sticks (1 lb.) butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
4 3/4 cups all purpose flour
2 cups Nestle Semi Sweet Chocolate Chips
1 cup Planters Dry Roasted Peanuts
2 cups lightly crushed potato chips
Directions:
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in chocolate chips and peanuts. Place dough onto counter and gently add in potato chips, folding in with your hands and trying not to crush the potato chips too much. Put dough in large Ziploc bag, and refrigerate for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1 inches in diameter. Place on baking stone. Bake for approximately 11 minutes. Allow to cool on baking stone for 10 minutes, then remove to cooling rack to cool completely.
ENJOY!
Cheers & Hugs,
Jodi
the creative life in between 