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
Preparation
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.
Add coffee grounds, vanilla and egg; beat on low speed until blended.
Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
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.
