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- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h
- Serves
- 20
Ingredients
- 1 ¾ cups
- all-purpose flour
- 420 mL
- ½ tsp
- baking soda
- 2.5 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- ¾ cup
- unsalted butter, at room temperature
- 180 mL
- 1 cup
- golden yellow sugar, lightly packed
- 240 mL
- 1
- large egg
- 1 tsp
- vanilla extract
- 5 mL
- ½ cup
- Compliments dark chocolate chips
- 120 mL
- ½ cup
- crushed Compliments mini twist pretzels, plus extra to garnish
- 120 mL
- ½ cup
- chopped Compliments Cashews Roasted with Cinnamon Sugar, plus extra to garnish
- 120 mL
- ½ cup
- crushed Compliments regular ripple potato chips, plus extra to garnish
- 120 mL
- 3 tbsp
- holiday-coloured sprinkles, plus extra to garnish
- 45 mL
Directions
Step 1
Position the oven racks in the top, centre and bottom third positions. Preheat oven to 177°C (350°F). Line 3 baking sheets with parchment.
Step 2
Stir flour with baking soda and salt in a small bowl to combine. Set aside.
Step 3
Using a stand mixer fitted with the paddle, beat butter with sugar on medium speed until light and fluffy, 2 mins. Scrape down sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Add chocolate chips, pretzels, cashews, chips and sprinkles, mixing until combined.
Step 4
Scoop 2-tbsp (30-mL) portions of dough and roll into smooth balls. Arrange on prepared sheets, 2 in. (5 cm) apart. Press each ball, using the palm of your hand, to flatten lightly. Top each with additional sprinkles, then a few pieces of crushed pretzels, cashews and chips.
Step 5
Bake on the top, centre and bottom thirds racks, switching top and bottom sheets halfway through, until edges are set, 12 to 16 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins.
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