Sweet And Salty Cookies Recipes
SWEET AND SALTY COOKIES
I have not tried these cookies. I'm posting this recipe for safe keeping. I found this recipe in Bake The Best Ever Cookies kids cookbook. What could be better than combining your favorite taste sensations into one fantastic cookies? Absolutely nothing. Kids know the two yummiest treats in the world are chocolate and potato chips! Sarah says: If the dough is too sticky to shape into pieces, chill it in the refrigerator for about 1/2 hour before using.
Provided by internetnut
Categories Dessert
Time 25m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- In a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. Then, stir in the chocolate chips, potato chips, nuts, and flour.
- Shape the dough into walnut sized pieces and place on a cookie sheet.
- Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.
SALTY SWEET CARAMEL PRETZEL COOKIES
You get the best of both worlds - sweet and salty - all wrapped into this cookie. It's filled with sweet caramel bits, salty pretzels, and creamy milk chocolate.
Provided by Melissa Stadler, Modern Honey
Categories Cookies
Time 22m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl.
- Add egg, egg yolk, vanilla, and powdered milk (optional) and cream until combined.
- Add flour, baking soda, and salt and stir just until combined.
- Stir in chocolate chips, caramel bits, and pretzels.
- Use Silpat or parchment paper on a baking sheet so the caramel doesn't stick to the pan. Drop dough onto baking sheet.
- Bake for 11-14 minutes or until lightly golden brown on the edges.
SWEET AND SALTY TOLL HOUSE® COOKIES
Who doesn't love something that's both salty and sweet? This simple recipe puts a new spin on an old favorite by adding pretzel and potato chip pieces to the classic NESTLE® Toll House® Chocolate Chip Cookie recipe.
Provided by Allrecipes Member
Time 26m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels, potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 15 g, Cholesterol 14.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 122 mg, Sugar 8.4 g
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SWEET AND SALTY COOKIES - SIMPLY MADE RECIPES
From simplymaderecipes.com
Reviews 8Estimated Reading Time 2 mins
- In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
- Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
SALTY-SWEET BUTTERSCOTCH COOKIES | BETTER HOMES & GARDENS
From bhg.com
5/5 (37)Calories 101 per servingTotal Time 43 mins
- Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
SWEET AND SALTY CHOCOLATE CHIP COOKIES - BAKE OR BREAK
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Servings 2Total Time 36 minsCategory CookiesCalories 250 per serving
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
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- 1. Heat the oven to 350ºF, and get out a—preferably lightcolored— baking sheet. You don’t need to line it if it’s non-stick; otherwise, lie a sheet of parchment paper on it.
- Stir the flour, cocoa, baking powder, baking soda, and fine sea salt together in a small bowl just to combine them.
- In a slightly larger bowl—I use a ceramic bowl that I now can’t look at without thinking of these cookies—vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a buff-colored and creamy mixture. If you aren’t a messy person, you could use a cereal bowl for this.
- Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then—still gently, unless you want cocoa and flour all over the place—beat in the rest of your dry ingredients, in about three batches. Once the dry ingredients are absorbed, you can beat vigorously until you have a sticky, rich-brown dough, that clumps together, at which point you can stir in the chocolate chips.
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4.7/5 (166)Total Time 30 minsServings 48Calories 130 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Place the pecans in a single layer in a pan, and toast until they've darkened a bit and smell toasty, about 8 to 9 minutes.
- Set them aside to cool, then chop coarsely., In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy., Beat in the egg, again beating until smooth.
- Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined., Mix in the flour, then the chips and toasted nuts., If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight.
- Cookie dough refrigerated for 4 to 5 hours will spread moderately; chilled overnight, it will spread much less., Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl.
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5/5 (26)Calories 61 per serving
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk.
- Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt.
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- Preheat your oven to 350 degrees. Spray an 8x8” square baking pan with non stick spray and lay the bottom with parchment paper, set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar, add the vanilla and eggs and mix until creamy. Add the dry ingredients and mix just until incorporated.
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Cuisine North AmericanCategory DessertsServings 20Total Time 30 mins
- Using an electric mixer, beat the butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined. Add the flour, and milk and baking powders. Using a wooden spoon, stir until the mixture forms a dough.
- Roll heaped tablespoons of mixture into balls and arrange 3cm apart on trays, then push down with the back of a spoon to flatten slightly. Lightly press a combination of Ritz cracker, chocolate and popcorn onto cookie tops, to secure.
- Bake for 12 minutes or until just golden on the edges. Stand for 5 minutes, then transfer to a wire rack to cool completely. Serve.
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