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Loaded Crisp Cookies

Recipe

Serves: 12 | Prep time: 10 minutes | Cooking time: 12 Minutes

American | Dessert / Snack

Ingredients

  • 115g Unsalted Butter, cold
  • 190g Caster Sugar
  • 1tsp Vanilla Extract
  • 1 Large Egg
  • 200g Plain Flour
  • 1tbsp Corn Flour
  • 1/2 tsp Baking Powder
  • 40g Porridge Oats
  • 80g Jellybeans, chilled
  • 50g Chocolate, chopped into chunks and chilled
  • 30g Pretzels, chopped
  • 50g Salted Ridge Crisps, crushed into pieces
  • 1/2 tsp Sea Salt Flakes

Preheat the oven to 190C/ 170C fan Gas mark 5. Line two baking sheets with parchment paper

Method

  1. Sift the flours and baking powder into a bowl, then tip in the oats and mix well.
  2. Cream the butter and sugar in a baking bowl using a hand mixer for a few minutes, then beat in the egg and the vanilla.
  3. Tip the dry ingredients into the wet ingredients and mix until combined. The dough should be firm but pliable.
  4. Add 3/4 of the chocolate and 3/4 of the jellybeans and the crisps, then mix these into the dough.  
  5. Scoop the dough into 12 balls and add the pretzels and crisps to each ball, pressing them firmly into the dough.
  6. Place the balls of dough onto the prepared baking trays, then add the trays to the fridge to allow the dough to chill for 30 minutes.
  7. Bake on the middle shelf for 6 minutes, then add any remaining chocolate, jellybeans and crisps to the cookies.
  8. Continue to bake for a further 4/5 minutes, then remove from the oven once golden and the edges are beginning to crisp.
  9. Leave the cookies on the tray until they have cooled. Sprinkle with sea salt and serve.