Sweet and salty, crunchy and chewy…these cookies made with morsels of golden potato, chocolate chips, and bits of caramel are sure to satisfy everyone’s taste buds!
- 20 frozen tots
- 3 c. sifted all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/4 c. unsalted butter at room temperature
- 1 c. packed brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 c. caramel bits (or chopped caramels)
- 1 c. semisweet chocolate chips
Preheat oven to 450°F. Lightly coat rimmed baking sheet with cooking spray. Place tots in microwave-safe bowl; microwave on High in 15-second intervals until defrosted, about 2 minutes. Mash up tots until fully broken up. Spread tot pieces on baking sheet. Bake, stirring every 10 minutes or so, until bits are browned and very crispy, 15-25 minutes total. (Make sure to break up bigger chunks when stirring.) Transfer to plate; cool.
Reduce oven to 350°F. Line baking sheet with parchment paper. Stir together flour, baking powder, baking soda, and salt in large bowl. On medium-high speed beat butter and sugars in large bowl until mixture is light and fluffy, about 4 minutes. Add eggs; beat until combined. Beat in vanilla. Mix together butter mixture and flour mixture and beat on medium until combined. Using wooden spoon, stir in caramel, chocolate, and tot pieces.
Scoop dough in heaping tablespoons onto baking sheet, about 3” apart. Bake until cookies are pale golden and crispy around edges, 12-18 minutes. Cookies will keep in airtight container at room temperature 4-5 days.