Sweet, salty, chewy, and crunchy – the ultimate cookie experience in every bite! Loaded with pretzels, potato chips, peanut butter, and a gooey swirl of raspberry jelly, these cookies are pure fun and flavour. Think of them as your favourite childhood snack mix meets a bakery classic – comfort food with a playful twist! Perfect for sharing (or not ).
Prep Time
15-20 minBake Time
27-34 minYield
16Rating
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Loading...| 2 ⅔ cups (320 g) Rogers Foods All Purpose Flour | |
| ¾ cup (45 g) crushed pretzels, divided | |
| ¾ cup (42 g) crushed ridged potato chips, divided | |
| 1 ¼ cups (2 ½ sticks) unsalted butter, melted | |
| ½ cup (100 g) granulated sugar | |
| ½ cup (107 g) packed light brown sugar | |
| ¾ tsp baking soda | |
| ¼ tsp kosher salt | |
| 1 large egg | |
| 1 large egg yolk | |
| 6 tbsp (101 g) creamy peanut butter | |
| ½ cup (85 g) bittersweet chocolate chips | |
| 8 tsp raspberry jelly |
Sweet, salty, chewy, and crunchy – the ultimate cookie experience in every bite! Loaded with pretzels, potato chips, peanut butter, and a gooey swirl of raspberry jelly, these cookies are pure fun and flavour. Think of them as your favourite childhood snack mix meets a bakery classic – comfort food with a playful twist! Perfect...
| 1. | Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper. |
| 2. | In a large bowl, whisk together Rogers Foods All Purpose Flour, baking soda, and salt. Set aside. |
| 3. | In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. |
| 4. | Whisk in egg, egg yolk, and peanut butter until thoroughly combined. |
| 5. | Stir in the dry ingredients just until blended, then fold in half the crushed pretzels, half the crushed chips, and the chocolate chips. |
| 6. | Scoop about 2 tablespoons of dough per cookie and place it on the prepared sheets, spacing them about 2 inches apart. |
| 7. | Press a small dent in each cookie and spoon ½ teaspoon of raspberry jelly in the centre. Sprinkle with the remaining pretzels and potato chips. |
| 8. | Bake for 12–14 minutes, or until the edges are golden and the centers are set. |
| 9. | 9. Cool on the baking sheet for 5 minutes before transferring to a rack. |
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