Charleston Conundrum Cookies

This recipe is compliments of Chef Amber Griffin, Vermont. Chef Amber baked these during When Words Count Pitch Week Competition XXI. She is an amazing chef. Thank you Amber for allowing me to share this recipe.

Ingredients:

2 sticks butter (softened)

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon salt

2 cups flour

1 teaspoon baking soda

3/4 cup pepita seeds

1 cup chocolate chips

1/2 bag Heath bar bits

1/2 bag shredded coconut

1/2 eight ounce bag Lays potato chips (crushed)

Instructions:

Preheat oven to 350 degrees. Cream butter, sugar, and salt together.

Add the eggs and vanilla. Mix well.

Add flour and baking soda. Mix well.

Add coconut, Heath bits, chocolate chips, and pepita seeds.

Mix until just combined. Stir in crushed potato chips.

Drop by tablespoonful onto a baking sheet and bake for fifteen to twenty minutes.

Makes approximately forty-eight cookies.

Enjoy!