At times I like a little sweet to eat and at times I need the salty hit of a chip or pretzel. Sometimes I need both and I’m never sure which to eat first.  Should I follow the sweet with the salty or start with the salty and finish with the sweet or go sweet, salty, sweet?!

Now there is no need to choose or stress which one to spend your hard earned calories on.  Just whip up a batch of my Sweet ‘n Salty Cookies and both cravings are satisfied at once!


Along with the basic cookie making ingredients, flour, sugar, salt, etc., all you need to do is look through your cupboards for the makings of 1 cup of chocolate goodness and 1 cup of salty yum.  This can be a combination of whatever lights your fire, be it Smarties, Kit Kats, Milk Chocolate Chips, Ruffle Potato Chips, Pretzels or something off the beaten track.

If your lucky enough to have Hallowe’en treats left over (is that even possible!!), open those small boxes and bags and use them up!


Sweet ‘n Salty Cookies

Makes approximately 24 medium sized cookies (using medium ice cream scoop).

Preheat oven to 325F.  Parchment line 2 baking sheets.


1 cup butter, room temperature

1/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1 tsp vanilla

1 1/3 cups whole wheat flour + 1 cup all-purpose flour (or use 2 1/3 cups all-purpose)

1 tsp baking soda

1/4 tsp salt

1 cup, rough chopped chocolate bars or peanut butter cups or chocolate chips, etc.

1 cup, crushed potato chips, corn chips or broken pretzels


Whisk together, in a medium bowl, flour, baking soda and salt.

In a large bowl, beat the softened butter with the sugars until light.  Beat in eggs, one at a time, and beat in vanilla.  Scrape down bowl and beaters.

Stir flour mixture into butter and mix until combined.

Using a wooden spoon stir in the 2 cups of sweet/salty add-ins and combine.

Use a medium ice cream scoop or tablespoon and drop dough about 2 inches apart on cookie sheet.

NOTE:  I used a larger scoop and lightly pressed the dough with the heel of my hand to flatten slightly to ensure even baking.  Make larger or smaller and adjust baking time accordingly.

Bake approximately 12 minutes in preheated oven until cookies are golden around edges and don’t look wet on top.

Remove and let cool.  Enjoy!



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