If you’ve long been a fan of salt-topped cookies, you may want to try your hand at these potato chip pretzel cookies. These cookies are soft, chewy and sweet, but also crunchy, crispy and pleasantly salty from the addition of chips and pretzels. All you’ll need is one bowl, ten spare minutes, and an appetite for a jar full of amazing sweet and salty cookies.

½ cup oil (canola, vegetable or
melted coconut oil)
¾ cup packed light brown sugar
¼ cup sugar
1 large egg
2 teaspoons vanilla extract
1½ cups packed flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup crushed potato chips (unflavored)
¾ cup chopped salted pretzels

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk oil and sugars until smooth. Add egg and vanilla extract and whisk until smooth again.
3. Pour the flour, baking soda and salt on top of the wet ingredients and stir until just combined. Stir in the chips and pretzels last.
4. Form medium-large balls of dough and transfer to baking sheets, leaving space between them.
5. Bake until the edges are just golden and you can lift a cookie off the sheet with your finger, 9-11 minutes. Let cookies cool and firm up on the sheets before moving them.

Yield: about 25 cookies

For more great recipes, check out this weeks issue of Whisk by Ami