PREP TIME: 45 minutes START TO FINISH: 45 minutes 2 dozen cookies
³⁄4 cup packed brown sugar
¹⁄2 cup sugar
¹⁄2 cup butter or margarine, softened
¹⁄2 cup shortening
2 tablespoons coffee grounds from brewed coffee
1¹⁄2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
¹⁄2 teaspoon salt
1 bag (6 oz) semisweet chocolate chips (1 cup)
1¹⁄2 cups slightly crushed rippled potato chips
1¹⁄2 cups Cocoa Puffs® cereal
30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters
1 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat sugars, butter and shortening with electric mixer on medium speed until light and fluffy.
2 Add coffee grounds, vanilla and egg; beat on low speed until blended.
3 Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
4 Onto cookie sheets, drop dough by ¹⁄4 cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in an airtight container.
1 Cookie: Calories 260; Total Fat 13g (Saturated Fat 6g; Trans Fat 1g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 33g (Dietary Fiber 1g);
Exchanges: 1 Starch, 1 Other Carbohydrate, 2¹⁄2 Fat
Carbohydrate Choices: 2
Sweet Success Tip
These are the perfect cookies to use up your leftover potato chips, cereals, candies, and even coffee grounds.