Wacky and Wild Stuff

It’s been so long since Johnny Carson retired from The Tonight Show that Jay Leno is about to hand it off for the second time. Johnny was from the town of Norfolk, NE – where half my family lives. And like me, Johnny was an alum of the University of Nebraska-Lincoln. Although I don’t think he ever had this cookie in mind, one of his catch phrases popped into my head when I ran across this recipe.

If you’ve even been in one of those fancy chocolate shops like at Crown Center, you’ve probably noticed they make chocolate covered potato chips. In fact, the new “it” taste is salted caramel mocha. It’s everywhere – including my favorite Starbucks drink.

When I ran across this recipe on Pinterest, I thought to myself “I have to try this recipe”. I figured it would either be the best or the worst cookie I ever made. Although I don’t think it is better than my Chocolate Crinkle recipe or will be as popular as my Weight Watchers three-ingredient cookie recipe, I did enjoy it and will definitely make it again.

Sweet & salty cookiesSweet and Salty Potato Chip Toffee Cookies from Pinterest
2 c. plus 2 T. flour
1/2 tsp. baking soda
3/4 c. butter, softened
1 c. brown sugar
1/2 c. sugar
1 egg, room temperature
1 egg yolk, room temperature
2 tsp. vanilla
1/2 c. crushed chips (I used Reduced Fat Ruffles)
1/2 c. chocolate chips
1/2 c. Heath bits or chopped Heath candy bar

Mix dry ingredients in one bowl. In another bowl, blend together butter, sugars, eggs, and vanilla. Slowly add flour mixture and beat. Fold in chips, chocolate chips, and Heath bits. Chill for 30 minutes. Bake at 325 degrees for 8-10 minutes. Makes approximately 3 dozen cookies.

Sugar-Cone Chocolate Chip Cookies

When I was a kid, one of my sister and my favorite cereals was Ice Cream Cone Cereal. It was recently listed in a “You know you are a kid from the 80s if…” list on the internet. It made my sister and I laugh. I think one of the reasons we liked the cereal so much was because we loved getting sugar cones when we went to Goodrich.

This recipe came from my most recent issue of Taste of Home’s Simple and Delicious Magazine (August/September 2013). I happened to have some sugar cones at my house that I bought for another recipe so I decided to give it a try. The smell of it baking is like that wonderful smell when you walk into a homemade ice cream store – like Murray’s or Sylas & Maddy’s (my KC favs). It also combines a soft cookie with a crunch. I think it would be fabulous to serve these warm with homemade vanilla ice cream. Heaven in your mouth!

Sugar Cone Chocolate Chip CookiesSugar-Cone Chocolate Chip Cookies by Paula Marchesi
1 c. butter, softened (2 sticks)
3/4 c. sugar
3/4 c. brown sugar
2 eggs
3 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. chocolate chips
2 c. coarsely chopped sugar cones
1 c. sprinkles

Preheat oven to 375 degrees. Cream together sugars and butter. Add eggs and vanilla. In a separate bowl, mix flour, baking soda, and salt. Slowly add to creamy mixture. Gradually add sprinkles and chocolate chips. Fold in sugar cone. Scoop onto baking sheet and cook for 8-10 minutes.


  • I halved the recipe.
  • I also used about half as much sprinkles as recommended. Still pretty and crunchy.