Rob Younkers’ Sweet & Salty Cookies with Caramel Drizzle and Vanilla Ice Cream (aka Those big brown balls)

Ice Cream

Ingredients:
1 1/4 cup heavy whipping cream
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract

Instructions:
Chill bowl for standing mixer and whisk attachment in freezer for one hour. On medium speed whip the heavy cream in the chilled bowl until peaks begin to form, appx. 2 minutes. Turn off mixer, remove bowl from stand and fold in sweetened condensed milk and vanilla extract until blended together. Transfer to a freezer safe container and chill for at least 4 hours before serving.

Cookies

Ingredients:
2 sticks butter (softened to room temperature)
3/4 cup packed light brown sugar
3/4 cup fine granulated sugar
2 large eggs
1 tsp. vanilla extract
3/4 tsp. salt
1 tsp. baking soda
1 cup dark chocolate chips
2 1/4 cup all purpose flour
10 oz bag salted potato chips
1 tbsp. sea salt flakes

Instructions:
Preheat oven to 375 degrees.

In a mixer, combine the butter, brown sugar, and granulated sugar at medium speed until fluffy, appx. 3 minutes. Add in eggs, salt, baking soda, and chocolate chips. Mix on medium until combined. Add in the flour gradually until all ingredients are mixed together. Place the chips in a large resealable bag and crush with hands until fine. Place half of the crushed chips aside in a bowl. Add the other half of the chips to the cookie mixture and mix on slow speed until the chips are blended into the mixture.

Line a baking sheet with parchment paper. Scoop tablespoon sized balls of the cookie mixture and roll in the bowl with the remaining chips until coated. Place the cookies 2” apart on the cookie sheet as they will at least double in size. Bake 16-18 minutes. Set aside on a cooling rack. Makes approximately two dozen cookies.

Caramel Drizzle

1 cup caramels ( appx. 20)
2 tbsp. water

In a small saucepan, heat the caramels and water over low heat until melted. Stir constantly. Remove from heat and cool for 5 minutes. Pour caramel into a resealable ziplock bag and squeeze to one corner. Snip the corner of the bag and squeeze the caramel over the cookies moving back and forth to create a drizzle. Finish the cookies with a sprinkle of sea salt flakes and top with ice cream!