Featuring Bedré Fine Chocolate | Davis, Oklahoma
Sweet and salty. Isn’t that the combination everyone’s looking to perfect? I’ve got news for you: Bedré Fine Chocolate has already done it. Their Bedré Crisps are chocolate-covered potato crisps stacked in a charming, resealable can. Bedré’s divine chocolate covers each individual potato crisp with a perfectly thin layer and provide the sweet-to-salty ratio you’ve been searching for.
I was first introduced to Bedré Crisps in college when my roommate's grandmother would send her six cans at a time. SIX! Being the good roommate that I was, I graciously helped her eat those six cans of Crisps each time they arrived. I don’t think we ever used the resealable lids, but that’s neither here nor there.
Fast forward to today and my fandom for Bedré continues. When they reached out to me to see if I could create a cookie recipe using one of their products as an ingredient, I didn’t hesitate to select the Crisps. I was inspired by Milk Bar’s infamous Compost Cookies and couldn’t wait to put an Oklahoma spin on them. Not located in Oklahoma? That’s okay! You can still join in the fun and try this recipe because Bedré ships nationwide.
Bedré Crisps come in both, milk and dark chocolate. Because I would hate to leave out either type, I’ve created one dough recipe with two different Crisp + chocolate chip flavor combinations for you to choose from. If you can’t decide which combination you want to make, simply cut the mix-ins in half. After you’ve made the dough, half it and stir in the Dark Chocolate Crisp Cookie ingredients in one bowl and the Milk Chocolate Crisp Cookie ingredients in the other. Voila! You’ve got cookies for milk and dark chocolate lovers in one batch.
The Ingredients
2.5 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 cup unsalted butter (2 sticks at room temperature)
1 cup granulated sugar
1 cup brown sugar
2 large eggs (room temperature)
1 tsp. vanilla
Extra kosher salt, for sprinkling
For Dark Chocolate Crisp Cookies:
9 oz. Bedré Dark Chocolate Crisps (2 cans)
1 cup milk chocolate chips
11 oz. bag of caramels, with caramels unwrapped
For Milk Chocolate Crisp Cookies:
9 oz. Bedré Milk Chocolate Crisps (2 cans)
1 cup semisweet chocolate chips
1 cup peanut butter chips
The Instructions
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
In a large mixing bowl, whisk together flour, salt and baking soda.
With a stand or hand mixer, cream the butter and both sugars together on medium speed until the mixture is light in color and a little fluffy. Scrape the edges of the mixing bowl, add the eggs one at a time, and the vanilla.
Turn the mixer down to low speed and slowly add the flour mixture until just combined. The dough will be very stiff.
The Fun Stuff
Here’s where the fun begins! Take your Crisps and put them in a baggie. Crunch them by hand until you have quarter-sized chunks. They will continue to break into pieces as you stir them into the dough, so you don’t want them to be too small.
Pour the crunched Crisps, chocolate and/or peanut butter chips into the dough. Use your mixer to stir the dough with just a couple of turns so as not to crush the Crisps too much. Continue to stir the crunched Crisps and chips by hand (go ahead and count this as your arm workout for the day—I do!) until combined.
Use a medium cookie scoop or spoon 1.5 tablespoons of dough onto your prepared cookie sheet. Place dough two inches apart. If making Dark Chocolate Crisp Cookies, press a caramel on top of each scoop of dough. Bake for 10 - 14 minutes or until golden on the edges and lightly browned on the top. Transfer cookies to a cooling rack and sprinkle with kosher salt (for both, Milk and Dark Chocolate Crisp Cookies).
Lessons learned
My oven tends to bake a little quicker than others, so you’ll want to watch your time closely and decide for yourself when your cookies have reached the juuuuust right level of golden brown. I also like my cookies a little more chewy, so I take them out when they’re just turning golden on the top. For crispier cookies, leave them in an additional minute or two until the top is golden brown and the edges are darker. If you’re using the caramels, do not try to cut them and incorporate them into the dough. It makes a mess! They are hard to remove from the cookie sheet and the caramel drips through the wire on the cooling rack. Ick, a cleaning nightmare! They were, however, still tasty despite their gooey appearance.
