Prep time:
12 minutes
|
Cook time:
15 minutes
|
Total time:
27 minutes
Tangy, sweet and surprisingly delicious, these gooey and melty pickle potato choco chip cookies are an unexpected but really fun treat.
Ingredients
- 1 cup Bubbies Bread + Butter Chips, diced
- 2 flax eggs (2 tbsp of ground flax +5 tbsp of water)
- 1 cup vegan butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dark choco chips
- 1 cup potato chips
Directions
- Make your flax egg by combining the ground flax with the water and allowing it to sit for 5-10 minutes.
- Once the flax egg is gelatinous, cream together butter, white sugar, brown sugar, flax eggs, and vanilla.
- Slowly add in flour, salt, and baking soda. Mix until combined.
- Slowly add in the chocolate chips, mixing until combined. Repeat with the potato chips.
- Slowly add in Bubbies Bread + Butter Pickles and gently fold them into the batter.
- Remove dough from mixing bowl then wrap in plastic wrap.
- Place in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F.
- Grease a baking sheet.
- Roll 2 tbsp of dough into a ball and place on the baking sheet, approx 3 inches apart.
- Bake for 12-14 minutes. Store in an air-tight container in a cool area for 5 days.
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