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Prep 45min
Total45min
Servings24
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Ingredients
3/4
cup packed brown sugar
1/2
cup sugar
1/2
cup butter or margarine, softened
1/2
cup shortening
2
tablespoons coffee grounds from brewed coffee
1 1/2
teaspoons vanilla
1
egg
2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
bag (6 oz) semisweet chocolate chips (1 cup)
1 1/2
cups slightly crushed rippled potato chips
1 1/2
cups Cocoa Puffs™ cereal
30
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters
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Steps
1
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, sugar, butter and shortening with electric mixer on medium speed until light and fluffy.
2
Add coffee grounds, vanilla and egg; beat on low speed until blended.
3
Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
4
Onto cookie sheets, drop dough by 1/4-cupfuls 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
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These are the perfect cookies to use up your leftover potato chips, cereals, candies and even coffee grounds.
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