"Tangy, sweet and surprisingly delicious, these gooey and melty pickle potato chocolate chip cookies are an unexpected but really fun treat."
Ingredients
1 cup Bubbies Bread + Butter Chips, diced
2 flax eggs (2 tbsp of ground flax +5 tbsp of water)
1 cup vegan butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup dark chocolate chips
1 cup potato chips
Make your flax egg by combining the ground flax with the water and allowing it to sit for 5-10 minutes.
Once the flax egg is gelatinous, cream together butter, white sugar, brown sugar, flax eggs, and vanilla. Slowly add in flour, salt, and baking soda. Mix until combined. Slowly add in the chocolate chips, mixing until combined. Repeat with the potato chips.
Slowly add in Bubbies Bread + Butter Pickles and gently fold them into the batter. Remove dough from mixing bowl then wrap in plastic wrap. Place in the refrigerator for 2 hours.
Preheat the oven to 350 degrees F. Grease a baking sheet.
Roll 2 tablespoons of dough into a ball and place on the baking sheet, approximately 3 inches apart. Bake for 12-14 minutes. Store in an air-tight container in a cool area for 5 days.