Toffee Crunchers

 These cookies are just plain crispy fun! You know how toffee is buttery, and crunchy, and chewy all at the same time? So are these cookies. The toffee flavor and chewiness comes from the toffee bits and brown sugar. But the crispy crunch comes from some super star players that are rarely found on the VGP: Rice Krispies and potato chips. I know, it sounds gimmicky, but they are the perfect crispy addition, and also keep the cookies from being too unilaterally sweet. These were made for milk dunking, but would also be great with ice cream!

Toffee Crunchers (print recipe)
1 cup unsalted butter
1 1/2 cups light brown sugar
1/4 tsp salt
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
2 1/2 cups unbleached all-purpose flour
2 cups (5 3/4 ounces) lightly crushed plain salted potato chips
2 cups (1 3/4 ounces) Rice Krispies
1 1/3 cups (6 3/4 ounces) toffee bits

1. Preheat oven to 375. Lightly grease or line with parchment two baking sheets.

2. In a large mixing bowl, cream together the butter, sugar, salt, vanilla, baking soda and baking powder. Mix in the flour, then gently stir in the potato chips, rice cereal and toffee bits.

3. Drop the dough by tablespoon fun onto prepared baking sheets. If dough is very crumbly, form tight balls by hand, and slightly flatten, like a patty. Bake for 9 to 11 minutes. Remove from the oven, cool for 5 minutes on the pan, then transfer to a rack to cool completely.

VARIATIONS:

• Substitute 2/3 cup butterscotch chips and 2/3 cup chopped pecans for the toffee bits.
• Substitute 2 cups gently crushed cornflakes for the rice cereal.

Recipe from The King Arthur Flour Cookie Companion